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Description
A classic dish known all around the world for its use of dried chillies.Kickstart the dish by Infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!
Ingredients
US|METRIC
2 SERVINGS
- 2 chicken leg
- 15 dried chillies (seeds removed)
- 5 cms ginger (knob of, sliced)
- 2 cloves garlic
- 1 stalk scallion (cut into rings)
- peanut
- soy sauce
- 5 Tbsp. vegetable oil
- salt
- cornstarch
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Directions
- Cut 2 chicken legs into 3 cm chunks
- add salt,chicken essence,cooking wine, and mix them
- add cornstarch, and Mix well and set aside
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