Hunan Kung Pao recipe
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Ingredients
- 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 20 peeled and deveined large shrimp (21 to 30 per pound) 4 teaspoons soy sauce 4 teaspoons rice wine 2 teaspoons sesame oil 1 tablespoon cornstarch ½ cup vegetable oil, divided 4 cloves garlic, minced 16 dried red chile peppers, cut in half 2 teaspoons Szechuan peppercorns 1 red bell pepper, sliced 1 green bell pepper, sliced ¼ cup dark soy sauce 2 tablespoons rice wine 2 teaspoons white sugar 1 cup salted peanuts 4 green onions, cut into 3 inch lengths 2 dashes sesame oil, or to taste
Nutrition Info
- 789.8 caloriescarbohydrate: 21.1 gcholesterol: 228 mgfat: 51.9 gfiber: 5.4 gprotein: 59 gsaturatedFat: 8 gservingSize: -sodium: 1736.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Hunan Kung Pao
Directions
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Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove the chicken and wipe the wok clean.
Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns, cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.