Date:11/07/2009 URL: http://www.thehindu.com/thehindu/mp/2009/07/11/stories/2009071153520400.htm

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QUICK FIX

Kung pao chicken

CHEF SHIBU

Ingredients

Boneless chicken

cut in to small

cubes-200 grm

Corn starch-1 tbsp

Flour-2 tbsp

Sesame oil-2 tbsp

Spring onion

chopped-2 tbsp

Garlic, minced – 1

tbsp

Crushed red chilly

flakes-one pinch

Chopped ginger-1 small spoon

Soya sauce-2 tbsp

Sugar-one pinch

Tomato ketchup-2 tbsp

Vinegar-one small spoon

Chopped onion-70 gram

Roasted peanuts-70 gram

Ginger garlic paste-1 small spoon

Method

Combine chicken and cornstarch and flour in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add onion chopped garlic ,chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red chilly flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, Tomato ketchup-2 tbsp soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok .Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Executive chef Shibu Hotel Metropolitan