I was browsing through my stack of food magazines that I have collected many, many years ago. There are numerous recipes that I wish to try from baking to cooking. One of the recipes which I picked is this very easy version of ‘Kung Pao’ chicken that is different from my usual recipe [kung pao fish fillet].
This recipe is really easy and GOOD just using sweet plum sauce. The dish is spicy with just the right balance of sweet and savoury. An impeccable combination served with steaming hot rice. Add just a little water if you like it with some gravy.
Recipe adapted from Home Cooking Magazine [March 2002]
300 gm chicken thighs – deboned and cut into bite size pieces
1 big onion – cut wedges
1 tomato – cut wedges [optional]
8 dried chillies – soaked and cut into thirds
4-5 slices of ginger
3 cloves garlic – sliced
2-3 tbsp oil
1 stalk spring onions – cut into 3 cm lengths
2 tbsp sweet plum sauce
- Marinate chicken pieces with 1 tablespoon light soy sauce, dash of pepper and 2 teaspoon cornflour. Set aside for 15 minutes or longer.
- Heat oil in a non-stick wok, pan fry chicken pieces until brown on both sides or cooked for about 8-10 minutes. Dish up.
- Using the same wok, sauté dried chillies, ginger and garlic until aromatic. Add in the onions, chicken and seasoning. Stir fry to mix well. Sprinkle some water if preferred [I have added more, my family's preference].
- Lastly add in the spring onions. Dish up to serve immediately.
I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours