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Kung Pao Chicken
Do you know what Kung Pao Chicken is?
Have you ever tried Kung Pao Chicken?
Traditional Kung Pao Chicken
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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
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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.
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• 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
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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.
.
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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.
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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?
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