|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
11-17-2012, 07:13 PM
|
#1 |
|
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Kung Pao Chicken on the Performer
I made up some Kung Pao Chicken tonight.
Ingredients: Chicken Breasts Corn Starch Sesame Oil 6 garlic cloves, minced 4 Scallions, chopped (separate white from green) Roasted Peanuts Fresh Spinach 6 dried chilies Sauce 1.5 Tbsp Hoisin 2 Tbsp Black Bean and garlic paste 1 Tbsp Soy 1 Tbsp sugar 1 Tbsp Siracha 1 Tbsp Vinegar  Cook up the chicken. I had about 1/4 cup of oil in the wok. Had to use a foil snake mod to keep the wok from falling in. I just got the grill grate and didnt' realize that my wok is just a touch too small. Set chicken on the side. The cook the chili's till they turn black and just start to smoke.  After the chilies turn black, add in the garlic and white scallions. Cook for a few minutes, then add in the sauce, cooked chicken and cook till the sauce gets to a boil. Then add in the spinach in batches.  It will start to wilt and allow you to add more. Then add in the peanuts and green scallions. When all the spinach has wilted and you've folded everything together, it's ready.  Serve over rice, or noodles.  Enjoy.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
|
| Thanks from: ---> |
|
11-17-2012, 07:38 PM
|
#4 |
|
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Dang fine. I'd go down on that!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
|
|
| Thanks from:---> |
|
11-17-2012, 09:48 PM
|
#6 |
|
somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Damn righteous!
Well done! Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
|
|
| Thanks from:---> |
|
11-18-2012, 06:40 AM
|
#7 |
|
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX
|
Quick question about your recipe. What do you do with the cornstarch? And is that 1/4 cup of sesame you add to cook the chicken in, and then it just stays in the pan as you move on to toasting the chiles?
Looks really good! I've tried to cook Kung Pao before, and totally flopped. Your recipe is something I want to try soon! |
|
|
|
| Thanks from:---> |
|
11-18-2012, 07:05 AM
|
#8 | |
|
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Quote:
Cut up your chicken, then add about a TBSP of corn starch and sesame oil to the chicken. Then mix it up with your hands. You want everything well coated. This is the only time I use sesame oil, as a marinade with the corn starch for the chicken. I do the rest of my cooking with either canola or peanut oil. Get the oil (about a 1/4 cup) nice and hot (near smoke temp) and flash fry the chicken in batches. You may need to adjust your oil amounts between batches. After the last batch of chicken has cooked, then I adjust the oil one last time. You only want about 1/8 of a cup of oil in the wok. Then you add the chilies. I used Dried Mexican Chili De Arbols. Then you should just follow the recipe. For the spinach, I used a whole bag of the salad in a bag stuff, baby spinach. I used about 3/4 of a cup of peanuts and 2 chicken breasts.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
|
|
|
| Thanks from:---> |
|
11-18-2012, 08:32 AM
|
#9 |
|
Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Nice job! that looks great!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
|
| Thanks from:---> |
|
11-18-2012, 08:39 AM
|
#11 | |
|
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Quote:
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
|
|
|
|
11-18-2012, 08:45 AM
|
#12 |
|
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Looks like the real deal there...........spectacular!
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
|
|
| Thanks from:---> |
|
11-18-2012, 09:00 AM
|
#13 |
|
is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
|
Very interesting you American like this dish too
I am native chinese in Beijing,China. The right name of this dish in mainland China is called Gong Bao Ji Ding. Your name must came from TaiWan Or HongKong This dish originated from Si Chuan province in south west China some 300 years ago after the name of the governor. |
|
|
|
|
11-18-2012, 09:01 AM
|
#14 |
|
is One Chatty Farker
Join Date: 03-29-11
Location: Beijing,China
|
Very interesting you American like this dish too
I am native chinese in Beijing,China. The right name of this dish in mainland China is called Gong Bao Ji Ding. Your name must came from TaiWan Or HongKong This dish originated from Si Chuan province in south west China some 300 years ago after the name of the governor. |
|
|
|
|
11-18-2012, 10:21 AM
|
#15 | |
|
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Quote:
+1!!!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
|
|
|
| Thanks from:---> |
|
| Thread Tools | |
|
|
