Home > Recepten

Kung Po Kip 1

12 ounces kipfilet

1 eetlepel sherry -- * see note

1 teaspoon maïzena

1/4 cup water

1/4 cup sojasaus

4 teaspoons maïzena

1 eetlepel suiker

1 teaspoon rijstwijnazijn

5 dashes hot pepper saus -- ** see note

1 eetlepel cooking olie

2 teaspoons gemberwortel -- minced

2 tenen knoflook -- minced

1 cup bos-uitjes -- cut in 1/2" pieces

1/2 cup pinda’s

2 cups hot cooked rijst
  • Omschrijving recept: Kipgerechten; Chinees
  • Bron: Michele Wilson-Kellner

Bereiding

Rinse kip and pat dry. Cut into ¾ inch pieces.

In a medium bowl, stir together kip, sherry and 1 teaspoon maïzena. Let stand for 15 minutes.

For saus, in a small bowl, stir together water, sojasaus, 4 teaspoons maïzena, suiker, vinegar and hot peper saus. Set aside.

Pour cooking olie into a wok or large skillet and heat over medium-high heat. Stir-fry knoflook and gemberwortel for 15 seconds. Add kip mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside.

Push kip from center of wok.

Stir saus and add to center of wok. Cook and stir until thick and bubbly.

Add bos-uitjes and pinda’s and stir to coat with saus. Cook and stir 1 to 2 minutes more or until heated through.

Serve over hot rijst.

Notities

NOTES : * I use cream sherry for a slightly sweeter taste.



** I find the best peper saus for this recipe is Cholula Hot Saus imported from Mexico. I found it in the Hispanic section of my grocery store.