Kung Pao Dragon & Phoenix

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As I have mentioned before, any dish with ‘Dragon and Phoenix’ in the title generally means that it is made with shrimp and chicken. I put together this particular combination in order to show you the use of my homemade Simple Chili Oil as a dish ingredient rather than as a condiment and I have called it a ‘Kung Pao’ dish even though I stray from the traditional cookery methods a little. In the proper Sichuanese versions of Kung Pao cookery, chilies are fried in very hot until almost black, and the result is a characteristic scorched chili flavor with which the other ingredients are infused… my homemade oil definitely has that quality

Ingredients

  • 1 large Chicken Breast;
  • 1/2lb medium Shrimp, peeled and deveined;
  • 1 cup sliced Broccoli Stalk, blanched for 1 minute;
  • ½ cup Peanuts;
  • 1 tsp. each Soy Sauce, Sesame Oil, and Rice Wine;
  • 1 tsp. Sugar;
  • 1 Tbsp. Black Vinegar;
  • 3 Tbsp. Chili Oil (with flakes);

 

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First, slice the chicken breast into strips and marinate it for about twenty minutes.

 

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Lightly fry the strips in oil until just white and not quite cooked through and then drain and set aside.

 

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Heat a little oil in a pan over moderate heat and add the peanuts. As soon as they release their aroma and begin to toast, add the shrimp and sauté until just pink.

 

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Finally, add the broccoli stem slices along with the chicken and the chili oil and stir until heated through. Serve Immediately.

 

 

 

One thought on “Kung Pao Dragon & Phoenix”

  1. Thanks for posting. Regarding the marinade step: marinate the chicken in what? All the ingredients except shrimp, broccoli, and peanuts? Does get discarded after marinating, or included in the stir fry? Thank you!

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