By Lalaine
Manalo
Time flies so fast it often whizzes by unnoticed. Was it not
just yesterday when I welcomed spring with my new header image and
anticipated the BBQ season with my honey-glazed porkchops recipe?
Wow! I need to change the spring logo NOW as summer with all its
cruel heat has definitely arrived! And my! In approximately two
months, I'll be 38! Shudder. Shudder.
Ok, here is the truth. I can still live with the few grays that
are starting to peek through my dark strands. I can still convince
myself that the trading of my youth for a face lined with memories
and experience is a good barter. I can still accept the crude
relationship of time and gravity and all the things that have
hanged because of this. I can still adapt to the times when I
rummage my purse for my keys and they are, the whole while, in my
hands. What actually bothers me about this aging business is the
fact that instead of me aging like wine, I am aging and can't
tolerate things like wine. I have developed GERD! Gastroesophageal
Reflux Disease! Alright, I shouldn't blame this on age. I do smoke
heavily which, of course, is a major contributing factor. Couple
the smoking with my inability to face the reality that the size 6
shorts of two summers ago can no longer comfortably accommodate my
wider, heftier girth, and the contents of my stomach have no choice
but to travel back up to my esophagus! Doctor, doctor, please don't
ask me to give up my addiction and delusion. I promise I'll do diet
modification...
This kung pao chicken version is tamed to meet my dietary
restrictions yet maintains enough breathtaking fire and sufficient
mingling of tender chicken morsels and crunchy vegetables to please
discerning appetites for this popular export from the Szechwan
region. And if you want to discover and know more of the East,
visit Mochachocolata-Rita where Rita is having a Chinese-Take-out
Party!
Makes 4 Servings
2 (4 to 6 oz each) boneless, skinless chicken breast, cut into
bite-size pieces
1 cup sliced water chestnuts
1 medium-size zucchini, halved and sliced to pieces
1 tsp ginger, peeled and minced
1 1/2 tsp garlic, peeled and minced
4 to 5 pieces hot chili peppers
1 tbsp dry sherry
1 tbsp cornstarch
1/2 tsp salt
1/8 tsp white pepper
1 1/2 tbsp sesame oil
2 to 3 tbsps vegetable oil
flavoring sauce
In a bowl, combine dry sherry, cornstarch, salt and
pepper.
Toss in chicken pieces and stir to coat. Add sesame oil. Allow to
marinate for 20 to 25 minutes.
Meanwhile, prepare flavoring sauce and set aside.
Heat 1 tbsp of the vegetable oil in a wide frying pan or wok, over
medium heat.
Add hot chili peppers and stir peppers begin to char. Remove from
pan and set aside.
Add in water chestnuts and zucchini. Saute until zucchini is
slightly tender but crisp.
Remove from pan and set aside.
Add to pan the remaining vegetable oil and increase heat to
high.
Add garlic and ginger, stirring once.
Add in and stir fry chicken pieces until opaque in color.
Add in hot chili peppers, zucchini and water chestnuts.
Stir cooking sauce and add to pan.
Cook until sauce bubbles and thickens.
Flavoring Sauce
1 tbsp white wine vinegar
1 1/2 tbsp dry sherry
4 tbsps soy sauce
2 tbsps hoisin sauce
4 tbsps chicken broth or water
3 tbsps brown sugar
1 tbsp sesame oil
2 1/2 tbsps cornstarch
Combine all ingredients in a bowl and stir just before pouring
into pan.
TIPS:
1) Roasted peanuts, cubed bell peppers, and green onions are also
good additions or replacements for the zucchini and chestnuts.
The article
My Tamed Kung Pao Chicken was Submitted by Lalaine
Manalo through Articles.GetACoder.com
network. Here's the additional information:
