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Kung Pao Chicken

Do you know what Kung Pao Chicken is?

Have you ever tried Kung Pao Chicken?

Traditional Kung Pao Chicken


What is Kung Pao Chicken?• Typical spicy recipe from Sichuan

province.

• It mainly consists of diced chicken and vegetables, peanuts or cashew nuts, Sichuan Chilli peppers and peppercorns.

• Two versions: Spicier (the Sichuan style) with chilli peppers and peppercorn. Milder (Western style) with a wider range of vegetables.

Other possible ingredients:

• Ginger, orange, cashew nuts

• Broth

• Other vegetables (i.e. carrots)

• Tofu


Where does Kung Pao chicken come from?

Map of China

OriginKung Pao chicken is a popular spicy dish

from Sichuan region in the western part of China.


• It is thought to be named after Ding Baozhen, late Qing dynasty official and governor of Sichuan who loved the dish.

His title was Gong Bao(宮保 ), meaning “guardian of the palace” => Gong Bao Chicken!

Let's cook!• 250g chicken breast, cubed

• 1 tbsp vegetable oil

• 2 celery sticks, sliced

• 1/2 green pepper, diced

• 1 clove garlic, crushed

• 25g roasted cashew nuts

Marinade:• 1 tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix: • 2 tbsp Lee Kum Kee Hoisin Sauce,

• 1 tbsp Lee Kum Kee Chilli Bean Sauce (or Lee Kum Kee Chilli Garlic Sauce)

• 2 tbsp of water

1. INGREDIENTS


1. Garlic

An essential part of Chinese cookery for thousands of years, used in numerous ways: whole, chopped, diced, crushed or pickled.

2. Cashew nuts

A popular snack with rich flavour, they are generally used whole in Chinese cooking. Cashews are a good source of antioxidants and phenols, particularly Alkyl phenols. Cashews are also a source of dietary trace minerals copper, manganese, magnesium and phosphorus.

.


Chinese Ingredients:

2. SAUCES

Oyster sauce

Oyster sauce is made with oyster extracts from oysters. Lee Kum Kee Premium Oyster Sauce was created in 1888 and is used for marinades, stir-fries and condiments.

Chilli Bean Sauce

Chilli Bean Sauce, also known as " la doubanjiang", is a Sichuan style ingredient paste with a pungent blend of salted chili peppers, soy bean and broad bean pastes. Lee Kum Kee Chilli Bean Sauce can be used for Sichuan style stir-fries or as a dip. It gives spicy flavor to many dishes.

Hoisin Sauce

Lee Kum Kee’s Hoisin Sauce is typically used as a glaze for meat or as a dipping sauce. Great when fused in crispy aromatic duck and many Chinese classics such as Kung Pao Chicken. A reddish-brown sauce that is salty, sweet and spicy. It is made from soybean paste, garlic, chilies and other spices.


3. COOKING TECHNIQUES:

1. Marinating

Marinating is the process of soaking foods in a seasoned liquid before cooking. It is commonly used to add flavour to the food and to tenderize tougher cuts of meat.

3. Stir-Frying

Stir frying is a popular Chinese cooking technique for preparing food in a wok, and it's called chao 炒 .

ACTIVITY SHEETS

Now that you have learned all about Kung Pao Chicken, let's complete the activity sheets:

Activity Sheet 1 – Comments from

tasters

Activity Sheet 2 – My Cooking Diary

Activity sheet 3 – What does your

tongue tell you?


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