23 January 2012

Happy Chinese New Year!



Happy Year of the Dragon!

I hope you are happily celebrating this special day somewhere! Me, I've already celebrated New Years on Saturday with a bunch of friends from school. My little living room was packed with people, and there were dishes upon dishes of Chinese and Taiwanese foods, some sweet, some savoury, some spicy. I can't take all the credit, though – I was greatly helped by a classmate of mine from Shanghai. His father owns a Chinese restaurant, and they prepared a lot of food for us as well, which was jolly nice. We ended up having to buy frozen pizzas, though, because we made too little food. I mention this because I feel you need to know I'm not a complete snob. I like frozen pizzas as much as the next person. Even if it isn't Chinese.

I love Chinese food (for the nostalgia, as much as the taste, mind you), but I hate – yes, hate – the tasteless, gloopy stuff they serve in Chinese restaurants over here. It's a far cry from the delights I grew up eating in Taiwan and China. My particular favourite cuisine is Szechuan – spicy! – bursting with hot flavours and lots of fresh veggies. Anyway, I did want to cook something that fitted with the Year of the Dragon, but I couldn't find dragon anywhere. No store sold dragon. Nobody had dragon. So I was forced to use chicken instead (now that I think about it, I rather believe dragon would be chewy, so more like whale then). 


This recipe here is a really good one – the Kung Pao tastes like it's supposed to! Although I feel I do need to mention that it is not completely authentic – this recipe is from Taiwan, not Szechuan. To make it more authentic, you'll have to add Szechuan chillies and peppercorns along with the marinade, and a dash of Shaoxing wine to enhance the flavours. I didn't add chilli to this one (they were all used on Saturday!), and though I missed the actual flavour (not to mention colour) of red chilli, I think it's a good idea if you're not into the hot and spicy. I did, however, actually have a lovely jar of Szechuan pepper which I brought in, er, France, so I added some, which did change the flavour for the better, but is is no way necessary. It tastes good either way, you see. And! It's really quick too - marinate 30 minutes, then fry.

Enjoy!


宮保雞丁 (Kung Pao Chicken)

*Ingredients*
500 g. chicken, in pieces 

75 g. peanuts (or cashew nuts)

Marinade
2 tbsp. corn starch
4 tbsp. soy sauce

Sauce
4 tbsp. soy sauce
2 tbsp. vinegar 

2 tbsp. sugar 
2 tsp. sesame oil
2 tsp. fresh ginger, grated
4 red chillis, sliced with seeds removed 

Marinade the chicken pieces in the marinade for 30 minutes.
Heat the oil in a wok until hot. Cook the chicken in the oil until white. When the chicken is finished add the sauce and peanuts. Serve with rice.


宮保雞丁 (Kung pao kylling)

*Ingrediensar*
500 g. kylling, i stykke

75 g. peanøtter (eller cashewnøtter)

Marinade
2 ms. maizenamjøl
4 ms. sojasaus

Saus
4 ms. sojasaus
2 ms. eddik

2 ms. sukker 
2 ts. sesamolje
2 ts. fersk ingefær, raspa
4 raude chilliar, i stykke utan frø

Mariner kyllingstykka i 30 minutt.Varm opp olja i ein wok. Steik kyllingstykka i woken. Stykka skal vera gjennomsteikte. Ha i sausen og peanøttene til slutt. Server med ris.

6 comment (s):

Baltic Maid said...

Das sieht aber wieder lecker aus, was Du da gekocht hast. :-) Das Rezept werde ich demnächst auch einmal ausprobieren. Vielen Dank!!

Marion said...

Danke schön! Es ist sehr gut :)

M said...

ååh!!..det der så kjempe godt ut :D d må prøves!
men et spørsmål: e d peanøtter eller cashewnøtter som brukes? (ser ut som cashew på bildet)

Marion said...

Takk :) Eg brukte cashewnøtter denne gangen ja, men du skal eigentleg bruka peanøtter... gløymde å nemna det!

Tabea said...

Stop cooking such awesome dishes and reminding me of what I'm missing :/
No, actually keep up the work, when I come home after uni, first thing I do is check if you've posted a new recipe ;) ♥

Marion said...

♥ Tabby, you really should come to Norway and visit my kitchen. And I'll come to Germany and try yours after uni.

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