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.


宮保雞丁 (Kung Pao Chicken)

500 g. chicken, in pieces 

75 g. peanuts (or cashew nuts)

2 tbsp. corn starch
4 tbsp. soy 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)

500 g. kylling, i stykke

75 g. peanøtter (eller cashewnøtter)

2 ms. maizenamjøl
4 ms. sojasaus

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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