The Dish: Kung Pao Chicken
This month’s “What’s the Dish?” recipe, Kung Pao chicken, was contributed by Chef Zhi-Ming Han of the Court of Shanghai restaurant in Annapolis. We recently had the pleasure of asking the chef a few questions and witnessed the preparation of his tasty dish. Enjoy!
What’s Up? Magazine: How did your culinary career begin?
Chef Zhi-Ming Han: I learned how to cook beautifully in China before coming to the United States.
WUM: Describe the culinary influence present in your dishes.
I offer true Chinese cooking—I believe this is what our customers want.
WUM: How did you come to work at this restaurant?
This is a family business, taken over from our uncle in 1994. Every year since then, business has gotten better.
WUM: What do you like most about your job?
The people.
WUM: What makes this dish special to you?
I like that it has many different textures. It also possesses different tastes and aftertastes—peppery hot, yet pleasantly spicy, plus slightly sweet and savory. This was the dish of a Szechuan governor during the Ch’ing Dynasty. The governor liked hulled peanuts and so will you—it is unthinkable not to use them.
WUM: Are there any special cookware used for this dish?
We use a wok.
WUM: Is this recipe a traditional recipe, or have you modified it?
Kung Pao chicken is a traditional recipe, but we have modified it a bit.
WUM: Is there a particular wine/drink that goes well with this dish?
I think that with this dish, hot sake is the best choice.
Kung Pao Chicken
12 ounces boneless chicken breast (or leg meat)
4 tablespoons olive oil
2 or 3 dried chilies (about 3-inches or longer), seeded and cut into pieces
2 cloves of garlic, peeled and diagonally sliced
4–6 thin slices of ginger root
1 tablespoonpoon shaoshing wine (Chinese rice wine) or medium-dry sherry
2 ounces roasted peanuts
For marinade:
1/3 teaspoon salt
2 teaspoon thin soy sauce
2 teaspoons shaoshing wine or medium-dry sherry
1 teaspoon cornstarch
1 tablespoon egg whites, lightly beaten
For sauce:
1 tablespoon thick soy sauce
1-2 tablespoons chili sauce
2 teaspoons rice or white wine vinegar
2 teaspoons sugar
1 1/2 teaspoon cornstarch
6 tablespoons clear stock or water
Cut the chicken into thin strips and then into 1/2-inch square cubes. Place in a bowl.
Prepare the marinade: Add the salt, soy sauce, wine or sherry, cornstarch, and egg whites to the chicken. Mix well and let marinate for about 15–30 minutes.
Prepare the sauce: Mix together the soy sauce, chili sauce, vinegar, sugar, corn starch, and stock or water.
Heat a wok over high heat until smoke rises. Add oil and swirl it around. Add the dried chili, stir, and add garlic and ginger. Stir to release the aroma. Add the chicken. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 60 seconds.
Splash in the wine or sherry around the side of the wok, stirring and tossing continuously.
Add scallions and continue to stir for another 30–45 seconds. The chicken should be almost cooked by now.
Add the well-stirred sauce to the wok. Continue to stir while it thickens.
Add the peanuts, stir to mix a few times, then transfer to a warm serving plate. Serve immediately.
Serve with steamed white rice.