I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
The current issue of Saveur is #135, and this recipe is from issue #60, so it’s been filed away for a few years. I’m so glad I recently unearthed it though, because it’s from a great story about the food at the exclusive China Club in Beijing. I cut out a few of the recipes from that story, and I have the page with deep fried prawns with garlic chile sauce waiting to be tried next. This Sichuan classic shown here today is a quick stir fry of chicken, dried chiles, and peanuts or kung pao chicken as we usually see it listed here, and this is always my choice on a take-out menu. Slowly but surely, I’m overcoming my fear of the wok and more precisely of stir frying. I loved the simplicity of making this since the most complicated part of the process was opening all those bottles of soy sauces, oil, vinegar, and shaoxing. This really was faster than waiting for take-out.
You start with boneless chicken breasts and cube the meat to be mixed with cornstarch and soy sauce. That was left to marinate while everything else was prepped. Meanwhile, I steamed some rice to serve on the side. A sauce was made by stirring together soy sauce, rice wine, sugar, chicken stock, Chinese black vinegar or the mix of brown rice vinegar and balsamic I used, sesame oil, and dark soy sauce. I didn’t make up the substitution of balsamic for Chinese black vinegar; that’s suggested in the recipe. Also, a garlic clove was peeled and sliced, scallions were sliced, and ginger was peeled and minced. Then, if you have your dried chiles stemmed and chopped in half crosswise, you’re ready to stir fry. Oil was heated to the smoke point in a wok, and the dried chiles were added. They were quickly followed by the chicken, garlic, scallions, and ginger. After a few minutes, the soy sauce mixture was added and allowed to thicken. The peanuts were added, and the dish was ready.
The dried chiles gave the dish a nice undercurrent of heat without making it too, too spicy, and I always like the mix of nuts and chicken in a stir fry. I mentioned this was faster than take-out, but it’s also nice to be able choose your ingredients and know all about each item that’s added to the dish. Kurt gave this a definite thumbs-up with his only request that it be made even spicier next time. I can do that, and there will be many next times of this for sure.
I love eating and cooking ding dishes, and this one looks scrumptious. My mom makes a version of this and sometimes she would add either jicama or fresh water chestnuts.
This is the time of year I crave Asian food. After all of the heavy food/desserts eaten over the holidays, it's time for a break. The peanuts add wonderful texture to the dish.
I love rediscovering recipe gems that I've bookmarked and stored away for years. It's almost like Christmas morning all over again, especially when they are delicious like this one was!
This looks so much better than our local chinese takeout. We don't own a wok, though. Do you think you could use skillet/saute pan instead? And you weren't kidding about all those bottles were you? Great shot!
I am a kung pao girl to the core, too. Funny, though, I rarely order IN a restaurant, but I often get it for take-out. It's like the perfect thing to eat with rice on a lazy night in front of the TV. ;)
woah, you handle Chinese food with equal flair like you handle your other gourmet creation. I've eaten at China Club at Beijing and the peking duck was awesome!
Lisa..I'm also a chicken with nuts fan when it comes to Asian cuisine, from Kung Pao to my usual take out order..Chicken with broccoli and cashew nuts. This looks like the best Kung Pao ever! Mouth watering photo greeting me as always when I open your site.
On another note, cannot wait to see your take on the brown butter custard, cinnamon toast crumb crust etc etc etc..pie, lol. It's so luscious, seriously!
my experience making chinese food is exactly ZERO, so i read this post with fascination. what a great-sounding dish--i really should give asian cuisine another try!
I hope you get an opportunity to read Grace Young's newest cookbook, Stir-Frying to the Sky's Edge....and, of course, try some of the recipes. I read the whole book from cover to cover and after telling my bookclub that this was my Julie and Julie moment....I am now on a quest to cook all 97 recipes (25 so far, not including repeats).
Kung Pao is my favorite and always has been since I was a little girl and my beloved neighbor treated me to dinner at a Chinese restaurant, I have judged many a restaurant on this dish and have tried to make it at home a few times but have always been disappointed in the results feeling that something was missing in the recipe. Your version looks close to the dishes I love so I am going to give it a try, besides I trust you implicitly.
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This looks amazing. It is putting me in the mood for something Asian!
ReplyDeleteLooks great, and none of that take-away gloppiness. I can envision increasing the chiles and adding Sichuan peppercorns.
ReplyDeleteI love that addition of peanuts! What an awesome Chinese dish.
ReplyDeleteCheers,
Rosa
Bill: Great idea to add Sichuan peppercorns! Kurt wanted some sliced fresh chiles too. Next time!
ReplyDeleteIt is hard to believe something that delivers so much flavor can be that simple to create! this says something about the ingenuity of the Chinese.
ReplyDeleteLisa, this is another beautiful creation of yours. Absolutely full flavor and makes me love Asian cuisine more than I already do.
ReplyDeleteProbably shouldn't be reading this while dinner is not yet started... This is making my mouth water! Looks delicious!
ReplyDeleteThis sounds amazing with nuts and chiles! A terrific dish!
ReplyDeleteLooks really great :) like made in a restaurant and with peanuts.. delicious
ReplyDeleteI so love dishes like this! They are so easy to do, I would feel guilty ordering takeout.
ReplyDeleteNever had this dish for some time now! But I don't like those take-outs!
ReplyDeleteI love eating and cooking ding dishes, and this one looks scrumptious. My mom makes a version of this and sometimes she would add either jicama or fresh water chestnuts.
ReplyDeleteHA! Lisa, this is another favourite Szechuan dish of mine. :-)) Yours looks authentic and delicious!
ReplyDeleteThis is the time of year I crave Asian food. After all of the heavy food/desserts eaten over the holidays, it's time for a break.
ReplyDeleteThe peanuts add wonderful texture to the dish.
How delicious! This one looks like its brimming with flavour. A great dinner!
ReplyDelete*kisses* HH
This looks so tasty! My husband would love this, so in my list it goes. Glad I stumbled upon your wonderful blog! :-)
ReplyDeleteI love rediscovering recipe gems that I've bookmarked and stored away for years. It's almost like Christmas morning all over again, especially when they are delicious like this one was!
ReplyDeleteOH YUM! This looks amazing. I love Asian food, stay tuned to hear how it goes for me. Thanks lovely for sharing! ;)
ReplyDeleteit's dishes like this that makes my day all better! thank you so much for sharing this with us..i know what i will be making for dinner tonight!!
ReplyDeleteI should make it. Love those quick recipes for a weeknight Dinner.
ReplyDeleteThis looks so much better than our local chinese takeout. We don't own a wok, though. Do you think you could use skillet/saute pan instead? And you weren't kidding about all those bottles were you? Great shot!
ReplyDeleteShelley: You can definitely use a skillet instead. And, yes, there were lots of bottles!
ReplyDeleteWhat a wonderful sounding recipe! looks delicious!
ReplyDeleteYou have managed to make me hungry looking at your delicious photographs Lisa. I love Chinese food, and will not say "no" to this !
ReplyDeletenice and flavorful way to have a quick dinner. peanuts and chili pepper sounds awesome.
ReplyDeleteGlad you overcame your wok fear!! Only time I was a little freaked out was when I had to cook on one that was over 25,000 BTU's - yikes!!!
ReplyDeleteYour dish came out beautifully and your directions are excellent!!
I am a kung pao girl to the core, too. Funny, though, I rarely order IN a restaurant, but I often get it for take-out. It's like the perfect thing to eat with rice on a lazy night in front of the TV. ;)
ReplyDeletewoah, you handle Chinese food with equal flair like you handle your other gourmet creation. I've eaten at China Club at Beijing and the peking duck was awesome!
ReplyDeleteLisa..I'm also a chicken with nuts fan when it comes to Asian cuisine, from Kung Pao to my usual take out order..Chicken with broccoli and cashew nuts. This looks like the best Kung Pao ever! Mouth watering photo greeting me as always when I open your site.
ReplyDeleteOn another note, cannot wait to see your take on the brown butter custard, cinnamon toast crumb crust etc etc etc..pie, lol. It's so luscious, seriously!
my experience making chinese food is exactly ZERO, so i read this post with fascination. what a great-sounding dish--i really should give asian cuisine another try!
ReplyDeleteI hope you get an opportunity to read Grace Young's newest cookbook, Stir-Frying to the Sky's Edge....and, of course, try some of the recipes. I read the whole book from cover to cover and after telling my bookclub that this was my Julie and Julie moment....I am now on a quest to cook all 97 recipes (25 so far, not including repeats).
ReplyDeleteThis looks better than takeout, and more healthy too - yum!
ReplyDeleteKung Pao is my favorite and always has been since I was a little girl and my beloved neighbor treated me to dinner at a Chinese restaurant, I have judged many a restaurant on this dish and have tried to make it at home a few times but have always been disappointed in the results feeling that something was missing in the recipe. Your version looks close to the dishes I love so I am going to give it a try, besides I trust you implicitly.
ReplyDelete