Differences

This shows you the differences between two versions of the page.

--- kung_pao_chicken_i [2022/08/09 15:50] – created hc2qk
+++ kung_pao_chicken_i [2023/03/08 18:58] (current) – hc2qk
@@ Line 1: / Line 1: @@
 ====== Kung Pao Chicken I ======
-Tags: [[Asian]] [[chicken]] [[dinner]] \\
+Tags: [[Asian]] - [[chicken]] - [[dinner]] \\
 Active Time: 25 minutes \\
 Passive Time: 2 hours \\
@@ Line 33: / Line 33: @@
 ====Instructions====
-  -Marinate chicken in 2 tsp light soy sauce, 2 tsp shaoxing wine, 1 tsp cornstarch for 30 min - 2 hours
+  -Marinate chicken in 2 tsp light soy sauce, 2 tsp Shaoxing wine, 1 tsp cornstarch for 30 min - 2 hours
   -Toast peppercorns in dry skillet over high heat until fragrant. Finely grind 1 tbsp and combine with scallion greens. Combine the remaining whole peppercorns with the chili peppers and peanuts
   -Heat wok over high heat until very hot. Add chili oil. Add marinated chicken in one layer, cook for 1 minute without moving. Then stir and toss until just barely cooked through
   -Add peanuts, chilis, whole peppercorns. Push contents of wok to the side and add the garlic, ginger, and scallion whites  in the center, stirring for 15 seconds or so
-  -Toss entire contents of wok together and add the sauce mixture (chianking vinegar, sugar, doubanjiang, 4 tsp shaoxing wine, 4 tsp light soy sauce, 2 tsp cornstarch). Continue to toss until chicken is evenly coated
+  -Toss entire contents of wok together and add the sauce mixture (Chianking vinegar, sugar, doubanjiang, 4 tsp Shaoxing wine, 4 tsp light soy sauce, 2 tsp cornstarch). Continue to toss until chicken is evenly coated
   -Stir in scallion greens and ground peppercorn, transfer to serving plate