WW: Kung Pao Chicken

Wok Wednesdays cooking through Stir-Frying to the Sky's Edge
by Grace Young



                                              Kung Pao Chicken


I'm a couple days late on cooking and posting this; but as the saying goes "good things come to those who wait" and this was good fabulous!!

The roasting (not like what you're thinking - they are stir-fried in the wok) of the Sichuan peppercorns filled my senses with a scent reminiscent of an old box or cedar chest (in a good way) and somewhat floral. After roasting and grinding the peppercorns I gave them a little taste. They were not anything like I was expecting; not at all spicy, nor was the numbing effect that I have read about, at all discernible.

Oh my - the aroma of this dish! And I haven't even heated the wok yet. While prepping my ingredients, once again the floral scent of the peppercorns filled the air. The chicken mixture which includes, but not limited to: ginger, garlic, soy sauce, and dry sherry was heavenly.

Once the stir-frying began, the aroma was out of this world for me. The sauce that formed was silky smooth with a nice warm heat. I used seven dried chili peppers which I found to be the perfect amount. If you want a little more heat - just give one of the peppers a little chew! Whoa!

After we were done with dinner I sat here repeating to myself: That was good, that was really good...

There was only one small complaint from the hubby - the ceramic chopsticks were too heavy. I too prefer wooden chopsticks; the food slides off of the ceramic ones. Though they do make for a pretty picture!

Success meter (1-3): 3+

How cute is this! I was able to find a small amount

(0.2 oz) of Sichuan peppercorns. As you can see,

the box alone is only two letters wide on my laptop.

After roasting and grinding it amounted to be about

 one tablespoon plus one teaspoon.

This may not look like much, but oh the aroma!!!

Imagine one more tiny bowl behind the green onion

filled with salt and sugar.

Dried red chili peppers with the ends snipped

and added to the dish.

Patiently waiting for the anticipated delicious meal ahead..

Can't you just see the silky smooth sauce enveloping 

the chicken and red bell pepper? Yumm...

Pure deliciousness!

Another great recipe from Grace Young's Stir-Frying to the Sky's Edge. Thank you Grace!!!

Everyone reading this post, I encourage you to go out and purchase this book. You will not be disappointed.

Please visit Wok Wednesdays LYL (leave your link) post to see all the results of my fellow wokkers!