Kung Pao Chicken
Ingredients :
| A | |
| Water | 200 ml |
| Dark soy sauce | 3 tbsp |
| Oyster sauce | 1 tbsp |
| Light soy sauce | 5 tbsp |
| Chilli sauce | 5 tbsp |
| Tomato ketchup | 2 tbsp |
| LP sauce | 5 tbsp |
| Sugar | 4 tbsp |
| B | |
| Sesame oil | 1 tsp |
| Soybean oil | 3 tbsp |
| Chicken (cut into pieces) | 1.2 kg |
| Dried chilli (soaked & drained) | 10 g |
| Celery (sliced) | 80 g |
| Garlic | 80 g |
| Black fungus (soaked) | 120 g |
| Carrot (cubed) | 100 g |
| Onion (wedged) | 100 g |
| Lemon grass | Adequate |
| Chicken stock powder | Adequate |
Method:
1. Mix all ingredients A and set aside.
2. Press “Preheat” function and heat the soybean oil in the Smart Cooker. Sauté the dried chilli, onion and garlic until fragrant.
3. Add in chicken and stir well.
4. Put in the fungus, carrot, celery, lemon grass and the sauce from step 1. Mix well.
5. Choose „Steam‟ function and set time to 25 minutes. Hold the „Start‟ button for 2 seconds until the indicator light is lit.
6. Add in the chicken powder and sesame oil to serve.