![]() In such small quantities, however, I don’t think there’s much point in using stock, unless you happen to have some to hand the soy should give it enough savoury oomph on its own. Tony Tan’s kung pao sauce is thickened with water or stock.įuchsia Dunlop’s masterwork, The Food of Sichuan, informs me that the sauce in this dish is known as li zhi wei, or “lychee-flavoured”, a milder version of sweet-and-sour made with a mixture of sugar, soy sauces and rice vinegar, thickened with corn or potato flour and loosened with water (or chicken stock, as Tony Tan does in his book Hong Kong Food City). Most recipes marinate the raw meat briefly before cooking, usually in a mixture of starch and water seasoned with soy sauce and rice wine – the classic “velveting” technique that helps form a protective barrier between the chicken and the hot wok keeping it, well, soft as velvet. This is boneless breast poached at 80C for 30 to 40 minutes, then cooled and sliced ideal if you want to get ahead, though it lacks the juiciness of the stir-fried stuff. Don’t worry: the rest is just water and salt, rather than anything sinister). This seeks to mimic the pre-cooked meat apparently used by many restaurants (though it seems it will never be quite as soft as the 60%-80% meat in the products available in catering quantities. Interestingly, Chin and Choo’s Chinese Takeaway Bible, the book based on the popular YouTube channel devoted to divulging the secrets of takeaway classics, starts with “pre-prepared chicken”. Harry Eastwood’s kung pao chicken – use plenty of spring onions or even some leeks.
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