February 22, 2008

Menur's Chicken Kung Pao

Later these days I have been very attracted at this new hobby of mine: cooking. Along the way, I have discovered some interesting recipes to try, and I have. And the result? not disappointing. In fact, deeply satisfying.

Chicken Kung Pao

-Cut 250gm of chicken breast into bit size pieces (here's a cheat: use chicken fillets), marinate with a mixture of 1 tsp of sesame oil, 1 tsp soy sauce, 1/2 tsp sugar, and 1 tsp cornflour. Keep in the refrigator for hours.

-Fry chicken until golden brown in 1 1/4 tbsp of cooking oil (health suggestion: use canola oil)

-Add 5gm of dried chili (do not forget to dip them in water first), 2 stalks of spring onions cut to finger-sized pieces, and add 6 tbsp of Tai Hua sauce (yes, it is cheating to use instant sauce. But believe me, it does make life and cooking easier). Stir fry quickly until, well, your instinct somehow told you that it is enough (Ma's tips: add a cup of water if it shows signs of being overcooked)

-Dish out onto plate, garnish with fried cashew nuts. Enjoy!


Some might think it's a bit odd for me to talk about recipes. But hey, I love it! You might think that I did this cuz I have found a boyfriend and that I'm preparing myself to become a housewife, but no, I did cuz I like it

*recipes modified from the one in the packaging of Tai Hua Kung Pao sauce. Not that I've been paid by them or anything 0_0

**for more infos on the italic sentence on the last paragraph, go check my Post 'sebuah jawaban'

1 comment:

Candide said...

You write very well.