Recipe Cuisine: Chinese
Theme: Soul Spicy
Kung Pao Chicken with Bamboo Shoots
By: Chris
Ingredients
- Green onions, diced
- 2-3 red chillis, diced
- 1 Chicken thigh, diced
- 1 egg white
- Rice bran oil
- Handful of unsalted peanuts
- Crushed garlic
- Crushed ginger
- Tablespoon Duobanjiang
- Pinch Sichuan peppercorns
- 1 can Valcom sliced bamboo shoots
- Soy sauce
- Chinese rice wine
- Chinese black vinegar
- Half a teaspoon of sugar
- Sesame oil
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
Method
- Diced green onions, chillis, and chicken thigh
- Coat chicken thigh in egg white
- Lightly stir-fry peanuts and chicken then leave aside
- Replace oil. Simmer garlic, ginger, Duobanjiang, and Sichuan peppercorns until fragrant.
- Add bamboo shoots, chillis, and 2/3 of a cup of water. Stir until water begins to boil off.
- Return chicken and peanuts to work. Stir.
- Add dashes of soy sauce, Chinese rice wine, and Chinese black vinegar, then the sugar. Stir and place lid on wok.
- When at desired consistency, add green onions and a dash of sesame oil. Stir once or twice then serve over plain rice.
