Kung Po in Cantonese is black sauce with dried chilli.It is a common sauce used to cook chicken,pork or fish fillet.It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish,somehow the nuts mixed with the sauce really a perfect match.
Ingredients
- Chicken fillet
- Batter Ingredients
- 4 tbsp plain flour
- 2 tbsp corn flour
- 1 egg
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- Sauce Ingredients
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp tomato ketchup
- 1 tsp stock powder
- 2 tsp sugar
- corn starch solution
- 1/2 cup water
- Stir fry ingredients
- 1 big onion cut slices
- 2 stalk spring onion
- 4 slices young ginger
- 6 pcs dried chillies
- 1 tbsp Shaoxing wine
- Garnish
- Cashew nuts
- Coriander
- Spring onion chopped
Steps
Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.
Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.
Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.
Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.
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