KUNG PAO CHICKEN Meatballs - New Years Eve Special
In this special version of Kung Pao that I created for New Years Eve or any celebration, Chicken is ground with other aromatics, made into meatballs and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar Shaoxing wine giving it its classic umami taste.
Ingredients
| Chicken | 2 Pound , cut into cubes | |
| Spring onions | 1/2 Cup (8 tbs) | |
| Shallots | 1/4 Cup (4 tbs) | |
| Minced ginger | 1 Tablespoon | |
| Minced garlic | 1 Tablespoon | |
| Light soya sauce | 1 Tablespoon | |
| Shaoxing wine | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| For the sauce: | ||
| Dark soya | 1 Tablespoon | |
| Light soya | 3 Tablespoon | |
| Black vinegar | 2 Teaspoon (Chingkiang vinegar) | |
| Sugar | 1 Teaspoon | |
| Shaoxing wine | 1 Tablespoon | |
| Chicken stock | 1/2 Cup (8 tbs) | |
| Water | 1/4 Cup (4 tbs) | |
| Cornstarch mixture | 2 Teaspoon (slurry) | |
| Minced ginger | 2 Tablespoon | |
| Minced garlic | 2 Tablespoon | |
| Dry red chili | 5 , slice (chinese red chillies) | |
| Schezwan pepper | 1 Teaspoon , Roasted, grounded | |
| Crushed peanuts | 1 Tablespoon , roast | |
| Coriander | 1/4 Cup (4 tbs) (for garnish) |
Directions
MAKING:
1.In a food processor add the Spring Onion, Shallots, Ginger and Garlic and process.
2.Add the Chicken cubes, Soya sauce, Shaoxing wine, corn starch, salt and pepper and process.
3.Add add the sauce ingredients to a bowl.
4.Prepare the meatballs - watch video for technique.
5.In a saute pan heat some oil and saute the remaining minced Ginger & Garlic togeher with the dried chillies.
6.Add the sauce.
7.Toast 1 tsp of Sichaun peppers and grind to a powder and add to the sauce.
8.Add a tsp or so of the slurry to thicken the sauce.
9.Add the Chicken meatballs, toss in the sauce.
10.Garnish with roasted and crushed Peanuts and Coriander.
SERVING:
11.Serve and enjoy!
Recipe Summary
