My Simple Kung Pao

My Simple Kung Pao

From Stonesoup
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There have been many dinner table discussions at out house on which ingredients could be left out of kung pao. I must point out that this is my simple interpretation and if my Irishman was cooking, he would stick to the original Mr Wong recipe.

enough for: 2
takes: 15 minutes + marinating
450g (1lb) chicken thigh fillets
1 tablespoon soy sauce + 2 tablespoons for sauce
4-6 fresh or dried red chillies 
1 tablespoon Chinkiang black vinegar
2 green onions (scallions), chopped
steamed rice or cauliflower ‘rice’, to serve

 
1. Slice chicken into bite sized strips and place in a bowl with 1 tablespoon soy. Cover and stand for a few minutes or if possible refrigerate for a few hours but no longer than 24.

2. Heat a little oil in a frying pan or wok. Add half the chicken and cook, stirring until the chicken is browned and cooked through. Place cooked chicken in a clean bowl and add the remaining chicken and the chilli. Continue to stir fry.

3. When the second batch of chicken is browned and cooked through. Return the first batch of chicken to the pan. Stir.

4. Remove from the heat and add the additional 2 tablespoons soy sauce and the vinegar and stir well. Taste and add more soy or vinegar if you think it needs it.

5. Serve chicken on a bed of rice (or cauliflower ‘rice’ – raw cauliflower grated in the food processor) with green onions sprinkled on top.

Variations

optional extras – handful roast peanuts, 1 clove garlic, 1/2 tsp ground Sichuan pepper, 1 teaspoon sugar to marinate the chicken and another to finish the sauce.

vegetarian / vegan – replace chicken with firm tofu, tempeh or use diced eggplant (add a little water and allow extra time for the eggplant to cook).

more veg – add snow peas, sugar snap peas or regular peas. OR serve with steamed or stir fried Asian greens such as bok choy or Chinese broccoli on the side. I usually dress the greens with a little sesame oil. Steamed broccoli or broccolini is another lovely accompaniment. Or in Spring time consider asaparagus.

no Chinkiang vinegar – use rice vinegar, sherry or red wine vinegar instead. It’s not worth buying a bottle especially for this recipe unless you are a vinegar-ophile like me and are keen to add something new to your collection.

less hot – 6 chillies should make it pretty punchy, like ‘pao’! If you prefer less heat, use less chillies and remove the seeds. Or just skip the chilli.

carb lovers / more substantial – serve with steamed rice or noodles.

more substantial (low carb) – add cashews or peanuts.

paleo (grain, legume & dairy-free) – coconut aminos or salt instead of soy sauce.

Waste Avoidance Strategy

chicken – freeze it.

soy sauce / dried red chillies / Chinkiang black vinegar / rice – keep them in the pantry.

red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

green onions – skip them or keep in the fridge in a plastic bag for weeks.

cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.

Prepare Ahead

You can but I prefer not to reheat chicken. Leftovers will keep in the fridge for 1 week or can be frozen.