Kung Po Chicken

This is a simple dish to make. According to a recipe that i saw, the secret ingredient to this dish is vinegar in the sauce..yes indeed. It does really complete the kung po flavour - it provides a subtle yet characteristic touch to the dish
Using the same recipe, you can also substitute chicken with others eg. shrimps, squids or clams.
If you prefer a milder version, feel free to reduce the amount of dried chilis used :)

Ingredients

2 pieces chicken breast/thigh, diced (marinate with 2 tsp soya sauce & dash of sesame oil)

1 medium onion, cut into wedges

10-12 dried chilis, soaked

handful of cashew nuts, roasted

2 pieces of ginger

5 pieces of garlic, minced

Seasoning

1 tsp oyster sauce

1 tsp dark soya sauce

1 tsp light soya sauce

1 tsp vinegar

1 tsp sugar

pinch of salt & pepper

1 tsp cornstarch

2 tbsp water

1. Cut chicken into small pieces and marinate with the ingredients above.

2.Mix the seasoning in a bowl and set aside.

3. Heat up oil in a wok and add in ginger, garlic and dried chilis.

4. Stir fry until fragrant and they smell spicy, add in chicken meat.

5. Continue stir fry for a few minutes before adding roasted cashew nuts.

6. Add in the seasoning and fry until the chicken meat is well coated with the sauce and well cooked.

7. Dish up and serve with steam rice.