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Kung Pao Chicken
Makes 2 servings
INGREDIENTS
Marinade:
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
Sauce:
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chilies, stems removed and discarded, pods cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic clove, smashed
1 green onion, white part cut into 1/2 -inch pieces,
green part cut into julienne strips
1/4 cup deep-fried peanuts
2 tablespoons cold chicken stock
METHOD
1 In a nonreactive bowl, prepare the Marinade: Combine the rice wine,
peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces
and refrigerate for 20 to 30 minutes.
2 In a small bowl, stir together the ingredients for the Sauce. Set aside.
3 Set the temperature probe of your Wok to "Sear" and preheat for 5
minutes. Bring the peanut oil to almost smoking temperature. Stir-fry
the chilies, ginger, garlic and white part of the green onions for 30 to
40 seconds, or until the chilies turn dark. Add the chicken and stir-
fry for 1 to 2 minutes, until golden in color.
4 Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry
and continue stirring until the sauce is glossy and thick enough to
coat the chicken. Transfer to a serving plate and garnish with
julienned green onions.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
Stir-Fried Chicken with
Cashews and Pine Nuts
Makes 4 servings
INGREDIENTS
3 tablespoons peanut oil
1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes
Salt
Freshly ground black pepper
1/4 cup plum wine or sherry
1 tablespoon minced garlic
2 teaspoons chopped peeled ginger
1/2 teaspoon crushed chili pepper flakes
1 1/4 cups chicken stock
2 teaspoons Wolfgang's Asian Rib Sauce (see following recipe)
1 cup sliced shiitake mushrooms
1/2 cup each 1-inch cubes of yellow and red bell pepper
2 scallions, cut into 1-inch slices
1/4 cup each cashews and pine nuts
4 tablespoons (2 ounces) unsalted butter
METHOD
1 Set the temperature probe of your Wok to "Sear" and preheat for
5 minutes. Heat the peanut oil until smoking.
2 Season the chicken lightly with salt and pepper and sear, about
1 minute on each side. Deglaze the pan with the plum wine or sherry
and stir in the garlic, ginger and chili flakes. Pour in the stock and
reduce by half (sauce will begin to thicken). Add the rib sauce,
mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes
longer, stirring occasionally, until chicken is done. Stir in the butter
and correct seasoning to taste.
3 Spoon the stir-fried chicken onto a large heated serving platter,
arranging all the ingredients evenly throughout. Or divide among
4 heated plates and serve immediately.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
HSN_ElecWokmanual 2/28/08 12:58 PM Page 19