Kong Pao Kai
chicken with vegetables and peanuts

500 gr chicken breast
125 gr peanuts
7 dried red chili peppers
1/4 tsp dried chili flakes
2 cloves garlic
4 tbsp oil
1 green bell pepper
1 red bell pepper
125 gr bambushoots
125 gr waterchestnuts
4 spring onions

ingredients marinade:
2 tbsp oystersauce
2 tbsp ricewine
1 tsp cornstarch

ingredients sauce:

2 tbsp kecap asin
2 tbsp rice vinegar
4 tbsp chickenstock
1 tsp palmsugar
2 cloves garlic
1 tsp conrstarch
1 tsp sesame oil

Cut the meat into cubes. Mix the ingredients for the marinade and marinate the meat with it for at leat 45 minutes. Slice the bell peppers in pieces, the bambushoots into strips and the waterchestnuts into slices. Cut the springonions into 3 cm long pieces and chop the garlic fine. Pound or grind the garlic for the sauce fine and mix all ingredients for the sauce.
Heat in a wok the oil and fry the garlic the chili peppers and the peanuts for 30 seconds. Then add the meat with the marinade and fry it for 4 minutes. Add the vegetables and fry it for 3 more minutes. Add the sauce and fry it for 1 minute until the sauce has thickened.

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