Posie’s Place

As I said in my last post I have been looking around for a dish to use my Chinese Black Vinegar and I have finally found it. I came across a whole host of recipes for Kung Pao Chicken and this was my version using influences from all of them. The black vinegar had an aroma which was reminiscent of mulled wine, it was really nice.I was really happy with how this turned out, both Stewart and I really enjoyed it.

The addition of the black vinegar gave it a really authentic flavour although the next time I think I would maybe add more chillies.

KUNG PAO CHICKEN

Serves 2

INGREDIENTS

The Chicken Marinade

• 1 Egg white
• 1 Tbsp Corn starch/Cornflour
• 2 Tbsp Oyster sauce
• 1 Dash White pepper

The Sauce

• 60 ml Chinese Black vinegar (I have heard that you can substitute balsamic vinegar in many cases where recipes call for black vinegar)
• 60 ml Reduced fat chicken stock
• 3 Tbsp Rice wine
• 2 Tbsp Hoisin sauce
• 1 Tbsp Light soy sauce
• 2 Tsp Sesame oil
• 2 Tsp Chilli garlic sauce
• 2 Tsp Sugar

The Rest of the Ingredients

• 2 Chicken breasts, (weighing about 200g each) cut into bite size chunks
• 3 Large dried chillies
• 4 Large cloves of garlic, minced finely
• 2 Bell peppers, chopped into 1″ chunks
• 3 Small white onions, quartered
• 2 Tsp Corn starch/Cornflour dissolved in 1 Tbsp water
• 2 1/2 Tbsp Cooking oil

PREPARATION

1. Combine the marinade ingredients into a bowl, mix well to ensure no lumps and pour over the chicken. Allow to marinade for 30 minutes to 1 hour (this is known as velveting).
2. Combine the sauce ingredients in a bowl and set to one side.
3. Add 2 Tbsp of the oil into a pre heated wok and stir fry the chillies for about 10 seconds, add the chicken and continue to stir fry for a further 2 minutes.
4. Remove the chicken and the chillies from the wok.
5. Add the remaining 1/2 Tbsp oil to the wok and stir fry the garlic for about 10 seconds then add the peppers and the onions. Stir fry for a further 2 minutes and then return the chicken to the wok and continue cooking for a 1-2 minutes.
6. Add the sauce to the wok and bring to the boil.
7. Add the corn starch solution to the wok and continue cooking stirring continully until the sauce has reached the desired consisitency.
8. Serve with boiled rice.

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