I made some kung pao chicken for dinner.
The recipe k used is based on the one from my book, The Wok, but with the addition of diced celery and bell peppers, which are great in the dish and remind me of the Chinese-American version I grew up with.
The recipe is similar to this free one I published a while back:
www.seriouseats.com/gong-bao-...
The main difference is I used chicken thigh, I added a little baking soda to the marinade (alkaline marinades make meat slicker and more tender), I added a small splash of dark soy sauce to the sauce, I used sugar in latead of honey, and I added some stir-fried celery and bell peppers.
Негізгі бет Тәжірибелік нұсқаулар және стиль Kung Pao chicken is FAST
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