So from now on, I'll only post the most interesting recipes first, the easier ones, where you mainly have to cut and grate, will be pushed back until later.
Kung Pao Chicken for 4 (400kcal / serving):
400g chicken breast (recipe says thighs, but breast is better, trust me)
For chicken seasoning:
1/2tsp salt
2tbsp sake (rice wine)
1 1/2 tbsp starch
50g cashew nuts
100ml salad oil
60g green bell pepper
60g red bell pepper
50g spring onions
1tsp ginger
optional 2 red chilis (this dish is actually hot, but I was cooking for my family and they can't stand it spicy)
For seasoning:
3tbsp soysauce
2tsp sake
2tsp sugar
2tsp rice vinegar
5tbsp chicken broth
2tbsp starch
1. In a small bowl, soak the cashew nuts in oil for about 10 minutes.
2. Peel onions and cut into cubes. Clean the bell peppers, then cut into 1cm pieces. Cut the chilis into small rings. Peel the ginger and cut into small stripes. Cut the spring onions into 2cm pieces.
3. Cut the meat into 1cm pieces. Put in a bowl, then add salt, sake and starch.
4. Now lets mix the spices for the seasoning. In a bowl, combine soysauce, sake, sugar and vinegar and mix. Add broth and starch and mix well.
5. In a large pan, heat a few tbsp of salad oil to medium heat. Fry for a few minutes until the colour begins to change.
6. Add spring onions, chilis and ginger and keep frying.
Add the bell pepper and later cashew nuts.
Fry until the meat is cooked through and the vegetables are getting tender.
7. Add the seasoning und stir until the sauce begins to thicken.
8. Serve with rice and done!
请慢用
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