One of the things I like about China is that there is definitely no shortage of restaurants. It seems like there is one on every street corner and they are quite cheap compared to what I’m used to.

When I was studying in Beijing China I used to frequent a small restaurant that was right next to my school. This restaurant was run by a small woman that seemed to never take a brake from work. I would see her opening up the business at 8 o’clock in the morning and still be there are 11 pm to close it(every day of the week). Even though she worked so hard she always seemed full of energy and would serve me my food with a smile on her face.

In her restaurant I discovered an amazing dish called Kung Pao Chicken (宫保雞丁 in Chinese) and it became one of my favorite Chinese dishes. It comes originally from Sichuan province which is known for it’s spicy delicacy but if you don’t like spicy you can just leave out the chilli.

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So here is the Kung Pao Chicken recipe:

2 Chicken Breasts

1/4 cups 50 gr peanuts 

1 or two small chillies (can leave it out if you don’t like spicy)

1 clove of garlic

about 2 inches / 5 gr ginger

3 spring onions

1 leek

1/4 tsp Sichuan pepper(can leave it out if you don’t like spicy)

3 tbsp 100 ml cooking oil

Marination:

1 tsp water

1/2 tsp Chinese rice wine

1/4 tsp salt

1 tsp corn starch

Sauce:

1 1/2 tsp soy sauce

3/4 tsp black vinegar

1/2 tsp Chinese ricevine

1/6 tsp salt

1 tsp cornstarch

1 tsp water

Method:

1. Cut the chicken breasts into small bits about an inch big/2 cm. Marinate the chicken for about 10 minutes in the marinate mixture. 

2. While you wait for the chicken to marinate prepare the sauce and cut the vegetables.

3. Cut the chilly and take out the seeds(be careful to use the knife to get the seeds out, using the fingers can be painful later… believe me, I know 😉 Cut the rest of the vegetables into small pieces

4. Heat up the wok(or pan if you don’t have a wok) and pour some oil on it. When it’s become very hot add the chicken and stir fry it. When it’s white and cooked take it off the pan.

5. Fry the chili until it’s dark red and then put the rest of the vegetables and peanuts on to the pan.

6. After about a minute put the chicken back on the pan for 30 seconds as well as the sauce and stir everything well together.

Enjoy this fantastic and healthy dish!