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On October 12 2012 09:34 saltywet wrote:
big fan of kung pao chicken here. also a big fan of recipes where i can get all the ingredients easily
just for clarification,
light soy or dark soy sauce? (im guessing dark) and
what size cup do you use for the 1/2 cup rice wine (if you can give in millilitres, or link to a picture comparison)
I actually used light soy sauce because I'm out of dark soy sauce. Also, 1/2 cup wine is 4 fl. oz, which is about 120 mL.
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On October 12 2012 09:51 endy wrote:No sugar added ? I like when the sauce is slightly caramelized. Show nested quote +On October 12 2012 04:19 Heh_ wrote:
I spy Lee Kum Kee sauces. Singapore brand. Approved.
It's a Hong Kong brand.
actually this is a variation i'll be trying when i cook this again. my gf likes it caramelized too, but i'm not such a big fan of it.
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Oh man this look delicious ^_^ I can soon turn to TL for all my recipes.
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On October 12 2012 03:44 farvacola wrote:
While I am not a big fan of Kung Pao myself, I could not help but admire your collection of Aldi wine. Here's to you Winking Owl.
Hahaha I was going to make this exact same comment.
I think I will try this for dinner tomorrow. Need to swing by Aldi's to restock 
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Nice blog! Would tallow/lard be just as good as canola oil?
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You're making me hungry. ;-;
Bookmarked. I'll wanna make this someday. Soon™. 
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On October 12 2012 23:01 AoN.DimSum wrote:
Nice blog! Would tallow/lard be just as good as canola oil?
I've never cooked with tallow/lard, but based on the following charts
http://en.wikipedia.org/wiki/Lard#Culinary_use
http://en.wikipedia.org/wiki/Smoke_point
it seems that lard is a better tasting oil (due to more saturated fats) but a harder oil to cook with (due to lower smoke point).
You can get nearly 60 degrees C hotter with canola than you can with lard before the oil begins to give off smoke. Also, canola does not need to be pre-melted. Consequently that makes canola a lot more forgiving of mistakes or overheating than lard will.
Finally, canola is (marginally) healthier than lard, due to its higher unsaturated fat content.
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er I only skimmed through the comments but your 宫保鸡 looks weirdly white........
Over here it's reddish. If I get this in a restaurant I'd ask the waiter if it's really Gong bao lol.
Regional difference? Or is it your version?
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On October 13 2012 02:39 JieXian wrote:
er I only skimmed through the comments but your 宫保鸡 looks weirdly white........
Over here it's reddish. If I get this in a restaurant I'd ask the waiter if it's really Gong bao lol.
Regional difference? Or is it your version?
He used light soy sauce and didn't add sugar which explains the color.
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No Sichuan peppercorns? Kung Pao is pretty popular here in the US but I don't think I've seen a real one with it.
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$3-5? Whaaaaa! So cheap!
Looks pretty good. Well done. :D
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On October 13 2012 00:26 Shady Sands wrote:Show nested quote +On October 12 2012 23:01 AoN.DimSum wrote:
Nice blog! Would tallow/lard be just as good as canola oil? I've never cooked with tallow/lard, but based on the following charts http://en.wikipedia.org/wiki/Lard#Culinary_usehttp://en.wikipedia.org/wiki/Smoke_pointit seems that lard is a better tasting oil (due to more saturated fats) but a harder oil to cook with (due to lower smoke point). You can get nearly 60 degrees C hotter with canola than you can with lard before the oil begins to give off smoke. Also, canola does not need to be pre-melted. Consequently that makes canola a lot more forgiving of mistakes or overheating than lard will. Finally, canola is (marginally) healthier than lard, due to its higher unsaturated fat content.
I consume a lot of saturated fat for my diet(it's healthy!). Thanks for the chart, I will use coconut or palm oil instead since their smoking point is high.
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Ooooh now I know what Shady Sands' kitchen looks like. Its so tantalizing, trying to imagine what your house is like. Looks like an expensive condo, maybe with a great view?? My dream home
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On October 13 2012 03:03 endy wrote:Show nested quote +On October 13 2012 02:39 JieXian wrote:
er I only skimmed through the comments but your 宫保鸡 looks weirdly white........
Over here it's reddish. If I get this in a restaurant I'd ask the waiter if it's really Gong bao lol.
Regional difference? Or is it your version? He used light soy sauce and didn't add sugar which explains the color.
"White" gong bao chicken is quite standard in the USA as far as I know. I'm crazy for gong bao chicken and order it nearly every time I try a new Chinese restaurant, and now that I live in the Bay Area I've been really disappointed because every time it comes in this "white" flavor and I really prefer the heavy, sticky, dark, sweet flavor you usually get in China. Visibly some people (like the OP) prefer it that way, I'm just sad they didn't give it a different name or something so I can still have my "true" gong bao chicken even here in the USA. :D
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Winking Owl is an excellent choice. Kung Pao Chicken looks yummy!
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Yeah I have to agree with the past few posts; I like my 宫保鸡丁 exactly as Matoo- described: heavy, sticky, dark and sweet.
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On October 14 2012 14:17 Matoo- wrote:Show nested quote +On October 13 2012 03:03 endy wrote:On October 13 2012 02:39 JieXian wrote:
er I only skimmed through the comments but your 宫保鸡 looks weirdly white........
Over here it's reddish. If I get this in a restaurant I'd ask the waiter if it's really Gong bao lol.
Regional difference? Or is it your version? He used light soy sauce and didn't add sugar which explains the color. "White" gong bao chicken is quite standard in the USA as far as I know. I'm crazy for gong bao chicken and order it nearly every time I try a new Chinese restaurant, and now that I live in the Bay Area I've been really disappointed because every time it comes in this "white" flavor and I really prefer the heavy, sticky, dark, sweet flavor you usually get in China. Visibly some people (like the OP) prefer it that way, I'm just sad they didn't give it a different name or something so I can still have my "true" gong bao chicken even here in the USA. :D
restaurant style you use cornstarch to coat the chicken, gives you a more fried flavor over the bare chicken, gives you that more darker coloring when frying, and helps to thicken the sauce when you throw everything together.
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On October 16 2012 10:26 a176 wrote:Show nested quote +On October 14 2012 14:17 Matoo- wrote:On October 13 2012 03:03 endy wrote:On October 13 2012 02:39 JieXian wrote:
er I only skimmed through the comments but your 宫保鸡 looks weirdly white........
Over here it's reddish. If I get this in a restaurant I'd ask the waiter if it's really Gong bao lol.
Regional difference? Or is it your version? He used light soy sauce and didn't add sugar which explains the color. "White" gong bao chicken is quite standard in the USA as far as I know. I'm crazy for gong bao chicken and order it nearly every time I try a new Chinese restaurant, and now that I live in the Bay Area I've been really disappointed because every time it comes in this "white" flavor and I really prefer the heavy, sticky, dark, sweet flavor you usually get in China. Visibly some people (like the OP) prefer it that way, I'm just sad they didn't give it a different name or something so I can still have my "true" gong bao chicken even here in the USA. :D restaurant style you use cornstarch to coat the chicken, gives you a more fried flavor over the bare chicken, gives you that more darker coloring when frying, and helps to thicken the sauce when you throw everything together.
Good idea =) You can use a 1:3 ratio of flour to cornstarch if you want an even darker color.
Also, I realize this variant is completely unorthodox--this is what I ate growing up (learned this recipe off my mom)--so it's pretty no-frills...
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Here in the backwards parts of the world we don't have easy access to rice wine (I presume it's Shaoxing and not sake), I've found that many recommend sherry as a substitute, can anyone weigh in on this? Amontillado is what I've gotten recommended.
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EPT
