KUNG PAO CHICKEN

 

INGREDIENTS                                            UNITS

·         Chicken thigh boneless                           : 25 lbs   ( diced)

·          Egg’s fresh                                              : 12 ea

·         cornstarch                                                : 3 ea

·         chicken stock                                            : 3 qt

·         chicken base  minor                                 : 6 oz

·         garlic fresh                                               : 6 oz

·         ginger fresh                                              : 6 oz

·         soy sauce                                                   : 6 oz

·         rice wine vinegar                                     : 2 oz

·         crushed red pepper                                 : 2 oz

·         sambal cabe merah                                 : 6 oz

·         sesame oil                                                 : 1 bt

·         salt & pepper white                                : to taste

·         ground nut’s salted                                : 1 lb

·         onion yellow                                            : 5 lbs     ( diced)

·         red pepper                                              : 5 lbs      ( diced)

·         green pepper                                          : 5 lbs      ( diced)

·         brocolli florets                                        : 6 lbs

·         green onion                                            : 4 bu    ( roundels)

PROCEDURE.

1.      dip chicken in egg cornstarch mix and deep fry as required keep aside

2.      saute garlic ,ginger ,sambal cabe merah ,soy sauce crushed pepperfor few min

3.      add chicken stock .base minor and simmer for 5 min

4.      adjust the seasoning and thicken with cornstarch

5.      toss vegetables and fried chicken in wok ,add sauce as required

6.      finsh with sesame oil ,ground nut

7.      garnish with green onion.