The're making Sizzling kung PAO chicken is a classic dish in Szechuan cuisine originating in Sichuan province in Western China. Cook chicken slices, roasted peanuts and red chili pepper. Served this chicken with a large amount of a bit bland, but well cooked rice. Come on in and I'll show you how to cook the rice, very crisp, just a piece of rice to a piece of rice and how to cook this delicious chicken.
|Cooking time 30 minutes||Number of servings 4|
Fileroom the chicken and cut into pieces. I took this recipe for chicken thighs, but you can take your favorite part of the chicken.
Mix soy sauce, wine vinegar and sugar. I use fine brown sugar TM Mistral.
Put the chicken in the marinade and put into the fridge for an hour.
The rice is very well washed.
For this dish will be perfect short-grain rice Italica TM Mistral. Further — the most important thing. Rice put on fire (cover do not cover!) and bring to a boil. As soon as the water boils (just the first bubbles), cover it with a lid and on high heat cook for 5 minutes. Then make the fire minimum and cook for another 10 minutes. After that, the rice remove from heat and leave for 15 minutes. After the rice is removed from the heat and 15 minutes later you can remove the cover and get a pic.
Bell pepper and ginger cut into strips, chili circles.
Lightly fry Chile with oil, then add the pepper and ginger. Fry.
Put in separate bowl. In the same pan fry the chicken portions until Golden brown. Then put in separate bowl.
Then in a pan fry a little peanut. Add chicken broth or boiling water (100-140 g) and sesame oil. Let the sauce be a little.
When the sauce starts to boil, put the chicken and vegetables. Cook another 2 minutes, stirring well.
Serve as separate dish or with rice. Bon appetit!