Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

Kung Pao Chicken

Do you know what Kung Pao Chicken is?

Have you ever tried Kung Pao Chicken?

Traditional Kung Pao Chicken

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

What is Kung Pao Chicken?• Typical spicy recipe from Sichuan

province.

• It mainly consists of diced chicken and vegetables, peanuts or cashew nuts, Sichuan Chilli peppers and peppercorns.  

• Two versions: Spicier (the Sichuan style) with chilli peppers and peppercorn. Milder (Western style) with a wider range of vegetables.

Other possible ingredients:

• Ginger, orange, cashew nuts

• Broth

• Other vegetables (i.e. carrots)

• Tofu

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

Where does Kung Pao chicken come from?

Map of China

OriginKung Pao chicken is a popular spicy dish

from Sichuan region in the western part of China.

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

• It is thought to be named after Ding Baozhen, late Qing dynasty official and governor of Sichuan who loved the dish.

His title was Gong Bao(宮保 ), meaning “guardian of the palace” => Gong Bao Chicken!

Let's cook!• 250g chicken breast, cubed

• 1 tbsp vegetable oil

• 2 celery sticks, sliced

• 1/2 green pepper, diced

• 1 clove garlic, crushed

• 25g roasted cashew nuts

Marinade:• 1 tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix: • 2 tbsp Lee Kum Kee Hoisin Sauce,

• 1 tbsp Lee Kum Kee Chilli Bean Sauce (or Lee Kum Kee Chilli Garlic Sauce)

• 2 tbsp of water

1. INGREDIENTS

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

1. Garlic

An essential part of Chinese cookery for thousands of years, used in numerous ways: whole, chopped, diced, crushed or pickled.

2. Cashew nuts

A popular snack with rich flavour, they are generally used whole in Chinese cooking. Cashews are a good source of antioxidants and phenols, particularly Alkyl phenols. Cashews are also a source of dietary trace minerals copper, manganese, magnesium and phosphorus.

.

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

Chinese Ingredients:

2. SAUCES

Oyster sauce

Oyster sauce is made with oyster extracts from oysters. Lee Kum Kee Premium Oyster Sauce was created in 1888 and is used for marinades, stir-fries and condiments.

Chilli Bean Sauce

Chilli Bean Sauce, also known as " la doubanjiang", is a Sichuan style ingredient paste with a pungent blend of salted chili peppers, soy bean and broad bean pastes. Lee Kum Kee Chilli Bean Sauce can be used for Sichuan style stir-fries or as a dip. It gives spicy flavor to many dishes.

Hoisin Sauce

Lee Kum Kee’s Hoisin Sauce is typically used as a glaze for meat or as a dipping sauce. Great when fused in crispy aromatic duck and many Chinese classics such as Kung Pao Chicken. A reddish-brown sauce that is salty, sweet and spicy. It is made from soybean paste, garlic, chilies and other spices.

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

3. COOKING TECHNIQUES:

1. Marinating

Marinating is the process of soaking foods in a seasoned liquid before cooking. It is commonly used to add flavour to the food and to tenderize tougher cuts of meat.

3. Stir-Frying

Stir frying is a popular Chinese cooking technique for preparing food in a wok, and it's called chao 炒 .

ACTIVITY SHEETS

Now that you have learned all about Kung Pao Chicken, let's complete the activity sheets:

Activity Sheet 1 – Comments from

tasters

Activity Sheet 2 – My Cooking Diary

Activity sheet 3 – What does your

tongue tell you?

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.

www.funchinesecooking.com

Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.