How To Make Kung Pao Chicken

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A Chinese court, which is a classic: the Gong Bao chicken 宮保雞丁 (often referred to as chicken Kung Po) of Szechuan cuisine. Possibly because it's so much unites: it tastes very great, will interest many, can be readily prepared

and permits individual notes. And now - like the German pals like itself. And there, the Gong Bao Chicken is. Get extra details about kung pao chicken

Ingredients:
250 grams chicken
200 grams peanuts
ginger
2 cloves of garlic
1 to 5 small dried chillies (determined by the sharpness feeling ?)
Oil for frying
1 tsp sugar |
1 bit of salt
2 to 3 tablespoons soy sauce
1 tablespoon rice wine

Preparation:

1. Put the peanuts in a pan with tasteless oil and roast over medium heat and, stirring until they may be aromatic and yellow. There are also devotees who prefer cashews.
2. The fresh chicken meat in small pieces add a little rice wine

and cold water, add salt and mince. Added to: 1 tsp starch, soy sauce and 1 egg. All stir well and leave to marinate for 15

minutes.
3. Mince ginger and Garlic. Add following enjoying chiles and the red pepper and fry in oil in a wok / pan.
4. Place the marinated poultry meat into it and fry from Step 2. A teaspoon of sugar to give, perhaps to taste a little vinegar.
(You might want to also spring onions, mix or vegetables, for example peppers and morels.)
5. The finished peanuts come from step 1 to. The meat and peanuts fry briefly and chiefly - stir. simmer until

almost all liquid is gone.