Write an article in English about how to cook traditional food.

Delicious kung pao chicken, delicious kung pao chicken

Serve four people

condiments

1 lb skinless and boneless chicken breast or drumstick, cut into 1 inch cubes.

2 tablespoons peanut oil or vegetable oil

8 to 10 dried red pepper

5 shallots, white and green, cut into thin slices.

2 cloves of garlic, chopped.

1 teaspoon chopped or ground ginger

? A cup of salt-free dry roasted peanuts

Marinade:

1 tablespoon soy sauce

2 teaspoons of China rice wine or dry sherry.

1 ? Teaspoon corn starch

Sauce:

1 tbsp China black vinegar, or substitute for high-quality balsamic vinegar.

1 teaspoon soy sauce

1 teaspoon seafood sauce

1 teaspoon sesame oil

2 teaspoons of sugar

1 teaspoon corn starch

1 teaspoon chopped pepper

explain

Pickled chicken: In a medium bowl, stir the soy sauce, rice wine and corn starch until the corn starch dissolves. Add the chicken and stir well. Let stand 10 minute.

Prepare sauce: In another bowl, mix vinegar, soy sauce, seafood sauce, sesame oil, sugar, corn starch and pepper. Stir until the sugar and corn starch are dissolved and set aside.

You may need to turn on the exhaust fan of the stove, because frying dried peppers at high temperature will smoke a little. Heat the wok or frying pan with high fire until the water droplets hiss and evaporate when they touch. Add peanut oil, stir well, and coat on the bottom material. Add pepper and stir-fry for about 30 seconds until the pepper just begins to turn black and the oil is slightly fragrant. Add the chicken and stir-fry until it is no longer pink, about 2 to 3 minutes.

Add scallion, garlic and ginger and stir-fry for 30 seconds. Pour in the sauce, stir well and coat with other ingredients. Stir in peanuts and cook for 1 2 minutes. Transfer to a plate, sprinkle with green onion and serve.