Name: 宮保雞丁| 餃子姐妹花 (Kung Pao Chicken 宮保鸡丁| Dumpling Sisters)
Uploaded: 2021-01-14T06:24:17.000Z
Duration: 5 min
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

Hi Food Tuber's. My name's Amy and I'm Julie and we're The Dumpling Sisters.

關係子句

We're home cooks who love to eat and we've just released our first Chinese cookbook.

Today we're going to show you how to make Kung Pao Chicken.

It's a takeaway classic and also a triple whammy in terms of flavour. So it's spicy sweet and sour all at once.

With our recipe you'll know exactly what goes into it

and as a bonus it's super simple to make.

So to serve two people with steamed jasmine rice

Now for this recipe we're just going to use a super simple Cantonese-style marinade.

To make sure that our chicken breast is nice and tender

we're going to pop in a big pinch of bicarbonate of soda.

This is a secret ingredient that we use a lot in Chinese marinades

because it helps to break down the chewy proteins in the meat.

Mix up with 1 tablespoon of cornflour for a silky bite.

Then we'll just finish it off with two generous pinches of salt,

And two tablespoons of water to bring it all together.

Put your chopsticks in there to give it a good mix

Cover with clingfilm and pop in the fridge for half an hour.

Before we start stir-frying we're going to make the sauce. So it's all ready to go.

The first three ingredients you'll find in a Chinese supermarket.

This one is shaohsing rice wine. We need a tablespoon and a half of this.

And if you don't have any dry sherry will work as well.

Next is chinkiang vinegar. This is like a milder Chinese version of balsamic.

So if you can't find this then you can substitute with half and half of balsamic and water. We just need 1 tbsp.

The final special ingredient is shinhwa pepper.

Now shinhwa pepper is quite different to ordinary pepper cos it creates this numbing effect on your tongue

We like to think of it almost like an electric sizzle.

You can find it in the Chinese supermarket

or online, but if you can't don't worry too much because lots of Kung Pao recipes don't have it at all.

We'll be using half a teaspoon of this ground up.

To finish off the sauce we add a few fresh ingredients. We need two tablespoons of ginger.

Now all it needs is a quick mix to dissolve the salt and sugar

So we want to fire up our heat, but only a low heat.

And then we're going to add in one tablespoon of vegetable oil.

And then we've got 3-4 large dried root chilis.

And we just want to let them bathe in their oil on a low heat so it releases all of its delicious spicyiness.

You'll notice after about 30 seconds that they become quite plump. They were quite

And also start to blacken a bit around the outside.

So scoop them out and leave as much of the oil in the pan as possible.

Now with the wok turned up to a medium heat

And just stir fry those for about 45 seconds.

Then scoop those out leaving the oil behind.

Now over a high heat we're going to add the chicken.

Spread the chicken out in a single layer and let it sear away until it's a caramelly crust on the bottom.

Then give it a good stir until it's the same colour on all the sides before scooping it out into a bowl.

Now it's time to bring everything together. So take the sauce you prepared earlier

After a bit it's reduced and you can add your chicken back in.

Then stir fry for a further 3-4 minutes until the sauce has coated the chicken in a lovely dark slick.

Finally stir through some chopped green onions to add vibrancy to the dish.

So there you have it Food Tuber's. The Dumpling Sister's Kung Pao Chicken.

Perfect served with steamed jasmine rice.

It's quite intense flavour. It's salty and sweet and the sour as well.

And, and a bit of spice from the shinhwa pepper. It's really, really yum.

I can just imagine this with rice. Delicious.

And what else would go really great with this one is our iced chrysanthemum tea recipe

You can check that out on Drinks Tube by clicking here.

And if you like more videos just like this

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