Kung Po Chicken

I tried this recipe few days ago..always hear about it and know that most people love it but have not tried it even once.. I think I did pretty good thing of it. My kids love it, especally Nathan.. :-)

Ingredients:

600 gr (1lb 4oz) chicken tigh fillets, cut into 1 cm (1/2 in) cubes

2 tbsp cornflour (cornstarch)

2 tbsp shao hsing wine2 tbsp peanut oil

10 small dried red chillies

2 tbsp peanut oil, extra

5 cm (2in) piece ginger, cut into thin strips

1 tbsp brown sugar

1/2 cup roasted unsalted peanuts

2 tbsp light soy sauce

1 tbsp Chinese black vinegar

pinch Sichuan pepper and salt

Direction:

Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.

Place oil and chillies in a cold wok and then turn heat to low. Cook for about a.5 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.

Leaving chilli - infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry 3 minutes. Return all chicken to wok, along wuth the ginger and reserved chillies and stir-fry for 30 seconds.

Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.<