How Chinese Chefs Cook Traditional Kung Pao Chicken - Mum And Son Professional Chefs Cook
Автор: Ziang's Food Workshop
Загружено: 2024-10-09
Просмотров: 14234
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You guys voted for this on our community feed so here it is, remember this is a traditional version, and nothing like the modern take of Kung Pao chicken as you'd find it on Chinese takeout and takeaway menus today. Full disclosure I feel like I prefer the modern version (if the recipe has been done well) however, this makes an awesome change and right up there, I often make this for dinner parties as its quick and super easy, you don't have to worry about making a sweet and sour sauce base, steeping the black beans in hot water then letting them mature over etc, this is just done there and then, super easy and very little hassle at all. The original dish was invented in the mid to late 1800's and if you want us to make the modern version, just comment and we will get that done if enough people ask.
Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com
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