Kung Pao Chicken with Brown Rice (RECIPE)

Kung Pao Chicken; Photo by Antonis Achilleos

Kung Pao Chicken with Brown Rice

[ Serves 4 ]

• 1 tablespoon sugar
• 2 tablespoons sambal
• 1/4 cup Wanjashan naturally brewed soy sauce
• 1 tablespoon sesame oil
• Zest and juice of 1 lemon
• 2 pounds dark chicken meat (from the legs and/or thighs), cut into 1/2-inch dice
• 1/4 cup cornstarch
• Kosher salt and freshly ground black pepper
• 5 tablespoons grapeseed or canola oil
• 3 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon coarsely ground Szechuan peppercorns
• 2 cups carrot nubs, sliced 1/4 inch thick
• 5 celery stalks, cut into 1/2-inch dice
• 1 cup unsalted roasted peanuts

50-50 White and Brown Rice, for serving

1. In a small bowl, combine the sugar, sambal, soy sauce, sesame oil and lemon zest and juice, and stir to dissolve the sugar. Set aside.

2. In a large bowl, combine the chicken and cornstarch, and season with salt and  pepper. Toss the chicken to coat it lightly in the cornstarch, remove the chicken to a plate, and set it aside.

3. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the chicken and stir-fry, separating the pieces, until the chicken is cooked through, 3 to 4 minutes. Transfer the chicken to a plate, add 2 more tablespoons of the oil, swirl, and when the oil is hot, stir-fry the remaining chicken. Transfer the chicken to the plate.

4. Add the remaining tablespoon oil and swirl. When the oil is hot, add the garlic, ginger and peppercorns and stir-fry until softened, about 30 seconds. Add the carrots, celery and peanuts and stir-fry until the flavors have combined, about 2 minutes. Add the sugar mixture and, when it simmers, return the chicken to the pan. Stir to combine.

5. Make a bed of the rice on a platter, top with the stir-fry, and serve.

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House Steamed Rice (50/50 Brown & White Rice)

• 1 1/2 cups of brown rice
• 1 1/2 cups of white rice

1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour

2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand.  Drain and repeat until the water in the bowl is clear

3. Add both the brown and the white rice to a saucepan.  Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger

4. Cover and boil over high heat for 10 minutes.

5. Reduce the heat to medium and simmer for 30 minutes.  Turn off the heat and let the rice stand, covered, to plump, 20 minutes.  Stir gently and serve

©2010 Ming Tsai  – Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

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