When in China.... eat with chopsticks!
So, when I went to China for the first time in 2019, I was so nervous about what I would eat that I forgot to ensure I knew how to eat!
That first trip, I was there for a week for work with my friend, and co-worker, Florence (AKA "Flo").
At a local restaurant in Beijing, in the mall next to our hotel, I ordered my first meal in China. The restaurant was called, The Grandma's. It seemed popular with the locals. Flo had done the research and found it. She's a great travel companion that way. Of course, neither Flo nor I speak a word of Mandarin. The gal at the hostess stand didn't speak a word of English, but she knew why we were there and handed us a slip with a number. It felt so "American" with exception of the robot wandering around with bananas for diners to eat while waiting for their table. When it was time to be seated, we made our way through the restaurant, with our number looking for our numbered table.
Most of the Chinese restaurants we frequented, serve food family style with large serving spoons. Each individual gets their own small bowl (the size of a spice dish) and a small soup spoon. The Grandma's is no exception. There was something missing though. To my naïve surprise, there was not a fork in the house. I was panicked. Florence was not. I had never been good at eating with chopsticks! But I was going to make it work or die of hunger trying!
Florence was more adventurous and ordered duck! I stuck to what I knew, Kung Pao Chicken! It has become our go to dish for every trip. When we return to the states however, we steer clear of Kung Pao chicken or any other Chinese related dish for a while.
Needless-to-say, whenever I have Kung Pao now, I think of my time in China with Flo and all our adventures, and work, of course.
With COVID, there were no trips to China in 2020 and most restaurants I've tried in Tucson just don't make a mean Kung Pao. So, I decided to make it myself. This recipe is so good. It is even better the next day.
Don't be intimidated. The ingredient list looks long, but it is so simple to make. Best part? Well besides the taste...You can make it in ONE pan! As with all our dishes, I always throw in what veggies are taking up too much room in the veggie drawer. The night I first made this, we used celery and zucchini. But you could add others.
Tip: Keep the veggie cuts thick and add only at the end; this will help them to retain their shape and their crunch!
As for the arbol chiles...... well that's up to you. The more, the hotter.
Yields 5-6 servings
Equipment:
Large Sauté Pan with Lid
Spatula
Ingredients:
1/4 cup soy sauce, low sodium
1 tbsp cornstartch
1 tbsp rice wine vinegar
1/2 tsp white pepper
1 tbsp packed brown sugar
1 tsp toasted sesame seed oil
2 large chicken breasts, trimmed and cut into 1/2 inch cubes
1/2 cup dry roasted peanuts
2 tbsp vegetable oil, divided
5 - 6 dried arbol chiles, halved and seeded (add as many as you prefer; the more the hotter)
1 tbsp minced garlic
2 tsp ground ginger (you can use ginger paste or fresh ginger, minced)
3 celery rib, cut 1/2 inch thick and cut on the bias
2 zucchinis, quartered and cut 1/2 inch thick
5 scallions, cut 1/2 inch pieces (both whites and greens)
Step 1: Make sauce. Combine soy sauce, cornstarch, vinegar, white pepper, brown sugar, and sesame oil in a small bowl. Whisk until cornstarch and brown sugar are incorporated (no clumps)
Step 2: Transfer chicken cubes to a bowl and pour in half of the soy sauce mixture. Lightly toss chicken to coat thoroughly. Save other half of sauce to use in Step 9
Step 3: In a dry sauté pan, roast peanuts on medium low heat until slightly browned. Continue to stir so as not to burn, about 4-5 min
Step 4: When shiny from their natural oils and fragrant, remove from pan and set aside
Step 5: Add 2 tbsp vegetable oil, increase to medium high heat. When shimmering, add arbol chiles and sauté for 2-3 mins. Chiles will become darker in color and soften
Step 6: Add ginger and sauté for 1-2 min, continuing to stir
Step 7: Add chicken (including the sauce it has been marinating in) and garlic. Arrange chicken in an even layer and cover. Do not stir. Cook for 2-3 mins
Step 8: Turn chicken pieces and cook on other side, covered for 2-3 mins until chicken is cooked through
Step 9: Stir in the remaining soy sauce mixture (set aside in Step 2) and combine thoroughly. Cook for another 3-4 min, until sauce thickens slightly
Step 10: Add veggies, stir to combine. Cook until they are just tender but not over cooked (cook time is dependent on type of veggies used)
Add scallions & peanuts, and serve hot, over rice!
请享用 ! (Bon Appetit!)
Comments