KungBao Chicken 宫保鸡 by Angela Seah

KungBao Chicken


Recipe:

Marinate (an hour will do) -
4 pieces chicken thigh meat (remove skin), cut into pieces
1 tsp salt
1 tbsp cornflour
Few dashes of pepper

Sauce (mix them in a bowl) -
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp Nanyang dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
120ml water

To Cook -
1 1/2 tbsp oil
30g ginger, slice
3 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded

Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken pieces in and stir fry until 70% cooked.
3. Dish out the meat. Clean the wok.
4. Pour the chicken back into the wok. Add in the sauce, both kind of chilli and cook till gravy thicken and that chicken meat is cooked. Off the flames and add the green part scallions in. 

And more scallions for garnish / serve with steamed rice!

Non spicy version

Fried Bee Hoon (Nanyang Soy Sauce) by Angela Seah

Ingredients - 

300g bee hoon, before soak (3 stack from brand Wai Wai)

3 cloves garlic, mined

3 red shallots, sliced

1/2 carrot, strips

3 tbsp Nanyang Premium Brew dark soy sauce

4 tbsp Nanyang Premium Brew light soy sauce

2 cups water

Steps -

1. Soak the bee hoon in water until almost soften (this is crucial not to oversoak). 

2. In a bowl, mix the dark and light soy sauce together.

3. In a wok with oil, saute the shallots first follow by the minced garlic, then the carrot. Dish up and set aside.

4. Add the water in, the sauce and the soaked bee hoon in. Turn the heat to medium-low. Toss to mix well with a pair of chopsticks. Cover with lid for couple of minutes or until the water dry up and bee hoon is soft. Add the point 3 back in and toss to mix well again. 

Done and serve!

Notes -

1. This recipe will work with using Nanyang Soy Sauce. Other brands of soy sauce, you will have to adjust the taste accordingly.