Kung Pao Chicken

The Kung Pao Chicken is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. I have heard so much about this dish and have tried different versions of the dish, but so far this is the BEST KUNG PAO CHICKEN I have tasted. On my recent trip to Taipei, my friend , Philip, took me to a little " hole-in-the-wall " eatery inside the Shidong Market. When you see the place you would say to yourself... " uh uh .. wrong place !".. it isn't the AMBIENCE one looks for when dining out... it was a small stand inside the market .... which had stools and folding tables without any tablecloths and paper napkins tucked on an empty plastic tumbler.. but looking around you will notice the place was jampacked !... not only the locals eat here but also the expats who want to taste the real szechuan kung pao chicken! The food was served HOT... and the cost of my meal was very cheap! This is a must-try when you are in Taipei.


I was able to get the recipe of the Kung Pao Chicken and i would like to share it with you...This is a healthier version of the tradtional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
Serves 3 to 4
Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Preparation:Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.


Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Bistro Le Jardin, Taipei

location: Tienmou, Taipei

Had dinner at Bistro Le Jardin in Tienmou District in Taipei with my good friend Philip. I was able to meet the owner, Sunny Wang- Joullian and their Chef, Willy Isler - Chef Instructor of Cooking Studio ( which is located on the second floor and also owned by Sunny). Sunny's other businesses are Maison Alexandre and WINE IMPORTATION... she treated us to 2 bottles of white wine.... it was very good!!! Too bad I forgot to ask the name.......while Chef Willy, is a culinary Chef from the famous Culinary Arts Academy, Switzerland..... and he personally cooked our dinner tonight..

We had Fried Emmenthaler Balls coated with egg white on tomato puree,

                      

Sole poached in white wine.... on white sauce with herbs and a dash of cognac granished with rosemary, and

Zabaglione laced with Kirsch with just the right amount of sugar ------ that was the best Zabaglione i have tasted so far!!!! Now for the good news....

Chef Willy has a cooking studio located on the second floor of the restaurant and has cooking classes ( FRENCH PROVENCAL CUISINE ) and SUGAR Classes. For the Sugar Class... he accepts only 4 students at a time... It is HANDS ON .. and in the French Cuisine, he demonstrates and hands out the recipes of what he cooked. According to him.. he has 2 types of cooking class... one for the Hobbyists/ housewives etc... and the other one is for the professional ( which is HANDS ON ) ... In case anyone wants to learn how to cook FRENCH PROVENCAL Cooking .... just leave a note here in my blogspot...

Let me take you to the world of SUGAR ART

LOCATION: TAIPEI

Lovers of culinary arts must be prepared for a world where there is an increasing emphasis on the globalization of food and cultures. " Understanding and Mastering the basic techniques of sugar working will help one to develop a sense for shape and form, create show or center pieces and cake/ dessert decorations that will be above the ordinary."

Willy Isler Professor Chef Willy Isler, of INSTITUT HOTELIER " CESAR RITZ ", teaches the different techniques of SUGAR ART... which are Blown Sugar, Cast Sugar, Pressed Sugar and Spun Sugar. His technique is so fascinating that it reminds you of the blown Murano Figurines. Whatever your role in the kitchen, from chef to pastry chef, or just food lovers, you will find fantastic new techniques to learn and develop your skills in the world of food decoration and presentation.

Chef Willy will teach you step by step on how to make sugar showpieces from the basics to the professional level. After completing the courses you will be able to work alone with the sugar using your imagination and creativity. They provide students hands-on learning experience with a whole set of equipment for everyone ; He uses ISOMALT to practice and produce each creation. ISOMALT is a jelly style sugar paste which hardens quickly and can be shaped for a short while by hand. Chef Willy has 3 courses being offered at his cooking studio.

Beginner 1 - demo of Isomalt cooking - the basic techniques of casting and pullling - the creation of 2 and 3 colour ribbons -working with silicon and rubber moulds final creation will be ..... RIbbons and FLowers 

Beginner 2 - Basic Techniques of BLOWING - effective airbrushing - you will be taught how to create a fruit basket and a clown Advanced - perfecting the basic techniques - creating more figures like a BIRD and a SWAN At the end of the course students will be given a diploma upon completion. Each course accomodates 4 students at a time. 

Anyone interested in learning the WORLD of sugar art.... can leave a note here in my blogspot.