How To Prepare Hunan Kung Pao ?

Preparation:   

Preparation time: 30 mins

Cooking time: 20 mins

Serving: 4

Ingredients:

• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 20 peeled and deveined large shrimp (21 to 30 per pound)
• 4 teaspoons soy sauce
• 4 teaspoons rice wine
• 2 teaspoons sesame oil (Optional)
• 1 tablespoon cornstarch
• ½ cup vegetable oil, divided
• 4 cloves garlic, minced
• 16 dried red chile peppers, cut in half
• 2 teaspoons Sichuan peppercorns (Optional)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• ¼ cup dark soy sauce
• 2 tablespoons rice wine
• 2 teaspoons white sugar
• 1 cup salted peanuts
• 4 green onions, cut into 3 inch lengths
• 2 dashes sesame oil, or to taste (Optional)

Instructions:

1. Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2. Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
3. Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
4. Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.