Difference between revisions of "Kung Pao chicken"
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[[Image:Kung-pao-shanghai.jpg|thumb|right|300px]] | [[Image:Kung-pao-shanghai.jpg|thumb|right|300px]] | ||
| − | '''Kung Pao chicken''' is a classic dish in [[Sichuan]] cuisine. In the original Sichuan version, diced chicken is mixed with a prepared marinade. The wok is seasoned and then chili peppers and peppercorns are flash fried to add fragrance. The chicken is then stir fried with vegetables and peanuts. Variants on the dish are popular in Western countries. | + | '''Kung Pao chicken''' ([[Simplified Chinese|Simplified]]: 公报鸡丁; [[Traditional Chinese|Traditional]]: 公報雞丁) is a classic dish in [[Sichuan]] cuisine. In the original Sichuan version, diced chicken is mixed with a prepared marinade. The wok is seasoned and then chili peppers and peppercorns are flash fried to add fragrance. The chicken is then stir fried with vegetables and peanuts. Variants on the dish are popular in Western countries. |
[[Category:Chinese Food]] | [[Category:Chinese Food]] | ||
Revision as of 21:42, January 5, 2010
Kung Pao chicken (Simplified: 公报鸡丁; Traditional: 公報雞丁) is a classic dish in Sichuan cuisine. In the original Sichuan version, diced chicken is mixed with a prepared marinade. The wok is seasoned and then chili peppers and peppercorns are flash fried to add fragrance. The chicken is then stir fried with vegetables and peanuts. Variants on the dish are popular in Western countries.