Kung Pao Chicken (La. La. Chicken)
This is the original recipe from my mother.
Ingredients:
- Ginger: chopped small 1/2 tsp
- Garlic: chopped smail 1/2 tsp
- Vinegar: 1 tsp
- Sugar: 2 tsp
- Soy Sauce: 2 tablespoon
- Water: 2 tablespoon
- Corn Starch: 1 1/2 tsp
- Red Hot Small Pepper, 2-4 pieces, cut in half
- Corn Oil (Cooking Oil) 2 tablespoon
- Chicken Breast 2 pieces, about 3/4 lbs.
- Cut Chicken in small pieces (about 1 1/2 cm square)
- add 1/2 tsp salt, 1 tsp corn starch mix in chicken
Cook:
- Hot pan first put cooking oil, 2 tablespoon in
- Add Red Hot pepper in. When pepper turns to dark brown, add
chicken...
- Add chicken meat in. Stir fry. When meat turns to half white
(about 40 seconds to 1 minute after put in pan)
- pour Sauce in pan, stir a couple times, cover for 1/2 minute, open cover,
stir couple times again
- When all the meat turns to white, it is done. Put in a plate, ready
to eat
(Don't cook to long. Total cooking time about 3-5 minutes)