Simple Kung Po Chicken Recipe

Still remember my Kung Po Paddy Field Frogs dish ? Well, this time I used 'real' chicken instead of Thin Kai (Paddy field frog)! LOL! Normally deboned chicken meat are used in kung po recipes but I found that cooking it with pieces of chicken with bones intact would make the dish nicer.

Check out my simple kung po chicken recipe

Ingredients
Chicken, 1/2 bird, cut into small pieces
Ginger, 7 slices
Garlic, 5 cloves, smashed
Onions, 1 pc, cut into four
Dried Chillies, 7 pcs or to taste, soak in water and remove seeds
Dark Soya Sauce, 1 teaspoon
Light soya sauce, 1 tablespoon
Shao shing chiew, 1 tablespoon (Chinese cooking wine)
Oyster Sauce, 1 tablespoon
Salt to taste
Sugar to taste
Spring Onions, 3 stalks, cut into 1" length
Cashew nuts, ½ cup, (optional)
Corn flour and water mixture to thicken the gravy

Put in around 2 tablespoons of vegetable oil in hot frying pan. Sauté ginger, garlic, onions and dried chillies until nice aroma fill the air. Add in the chicken and stir fry until they are cooked thoroughly. Add a little water if the dish is too dry so that it will not get burned. Add in dark soya sauce, light soya sauce, shao shing chiew, oyster sauce, cashew nuts, salt and sugar to taste. Pour a little corn flour water mixture into the wok. Garnish with spring onions, celery and serve.