Kung Pao with shrimps宮保蝦仁

宮保蝦仁
Gōng bǎo xiārén

Kung Pao with shrimps

Hello, long time no post! I got internet problems for the last 2 months so I couldn't post anything. Today I want to introduce you to a great worldwide classic from Sichuan province. The Kung Pao! The name ''Kung Pao'' is an Western romanization of Gong Bao, which litterally means ''Imperial, or Royal''. In overall '' Imperial shrimps''. You can make it with shrimps and chicken. By the legend, the name would come from the Palace Gardien in Qing Dynasty. The meal is known for it's spicy taste, and to have nuts and sichuan peppercorns. The secret is to infuse the oil with the peppercorn, the nuts and the chili peppers.

Let's start now.

For approximately 3 servings

-300g of pre-cooked shrimps (shelled)
(Marinate in 1 1/2 tbs of shaoxing wine and a pinch of salt, not more than 30 minutes)
-1 full hand of nuts or 2 for more (I used white almonds)
4-6 thai chilis, seeds removed and chopped
2 bell peppers in cubes
1 onion in cubes
ginger and garlic (around 1/2 tea spoon in amount)
1/2 ts crushed sichuan peppercorns

Sauce
-5 tbs of Light Soy Sauce
-1 ts of black soy sauce
-5 tbs water
-1 ts of Chinese chili sauce (it's like as very thick paste with fried bean curds) (optional)
-1 ts of potato starch

Heat 3 tbs of oil at very-hight in a wok, and drop the chili, ginger, garlic, peppercorns and almonds.
When the almonds turns brownish, add the veggies and cook for 1 minutes max, than add the shrimps.
Cook another 2 minutes and add the sauce mixture.
When the sauce thickens it is ready!
You can top with spring onions if you want,as I did!

To vary: Add some cilantro
             Change the Almonds for peanuts of cashews.

Orange chicken陳皮雞

陳皮雞
Chénpí jī
Orange Chicken

The ''Orange chicken'' is a meal originated from the Hunan province, in Southern China. The meal include many tastes: salty, spicy, sweet, sour, and bitter which come from the orange peel. The meal is often deep fried and breaded, but I felt like not. Here is my version of the popular Orange chicken. Enjot my recipe!

Servings: 2

INGREDIENTS:

Marinade

-2 Chicken breast, in thin slices

-1 tbs light soy sauce

-1 tbs shaoxing wine

-1 1/2 tbs baking powder (optional, but usefull)

-2 tbs potato starch (Add after 40 minute marinating)

||||Mix all

-1 red bell pepper in cubes
-1/2 green bell pepper in cubes
-2-4 thai chilies, chopped (be carefull, they are pretty hot)
-1 ts crused sichuan pepper corn (optional, you can use black pepper
too)
-1/3 of the orange peel that is used for the sauce, in thin slices
-1 onion, in cubes
-2 cloves of garlic, chopped
-1 tbs chopped fresh ginger
-Sesame oil (Optional)
-Coking oil

Sauce
-1 ts dark soy sauce
-2 tbs light soy sauce
-Juice of an orange (you can add a bit of lemon if you want)
-1 ts shaoxing wine
-1 ts red chili oil (Optional, you can add a bit more thai chili inistead)
-1 1/2 ts potato starch
(give a good stir before adding it)

Fry the garlic, peppercorn, ginger, and orange peel in a wok or a pan.
When the garlic turns translucent, add the chicken. (If it turns dry, add a
bit of water).
When almost cooked, add the bell peppers, the onion, the chilies, and cook
until the meat is well cooked.
Add the sauce and stir until thickened. Add a very small drop of sesame
oil if you want.
Garnish of sesame seeds, or green onions and enjoy!

Onion beef洋蔥牛肉

洋蔥牛肉
Yángcōng niúròu
Onion Beef

Weekend, being lazy and late and still a bed, but it's time to eat. Open the fridge and see that left half-onion. My head immediatly send me the signal that it's the perfect moment to make this dish and post it on my blog! So simple, but very tasty! Some poeple like it dry, some others will like it saucy, as I do. So guys, there is my way to make that traditional Onion Beef.

This can serve 2 poeple, but you must eat it with rice or it won't be enought.

Ingredients

*0,882 lbs ( 0.4kg ) beef, in thin slices

(marinated in 2 tbs dark soy sauce and 1 1/2 tbs black rice vinegar, after 20 min, mix with a tbs of potato tarch)

*1/2 big onion, in strips

*1 1/2 tbs sichuan peppercorn, toasted on pan without oil until smell comes out, with powdered with a pestel

Sauce:

-2 1/2 tbs light soy sauce

-1 1/2 tbs water

-1 ts potato starch

(give a stir before adding)

Seasonings:

-1 1/2 tbs sugar

-pinch salt

-pinch MSG

- Bring some cookin oil in a wok or a pan

- Add the onion and the peppercorns, then cook until the onion get translucide

- Add the beef.

- When the beef is well cooked, add the seasonings and the sauce mixture

- Stir until the sauce get thick, then we're done!

Next post I'm gonna show you how to make Three Cups Chicken Drumstick! :) See you soon.