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Kung Pao Sauce
Kung Pao Chicken
Kung Pao Clams and Pork
Peppercorn Tuna on Kung Pao Bok Choy Fondue
Mom and Pops Tsai's Kung Pao Prawns
WINE NOTES
Harbin: A premium lager with a complex flavor. Brewed with
traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals, breathtaking ice castles and its oldest brewery.
Riesling: Single vineyard
riesling, exhibits clean fruit, spicy characteristics, fragrant
nose. Silky mouthfeel -- stands up well to the flavorful kung pao
sauce.
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Kung Pao Chicken
Serves 4
- 2 large chicken breasts, skin off,
cut into 1/2-inch dice
- 2 egg whites
- 1 cup carrot nubs, sliced into
1/4-inch rounds
- 4 ribs celery, cut into 1/2-inch
dice
- 1/4 cup Kung Pao Sauce
- 1/2 cup unsalted roasted peanuts,
optional
- Steamed white rice on the side
- Kosher salt and freshly ground
black pepper
- Grapeseed or canola oil for
cooking
In a large bowl, combine chicken with
egg whites and season with kosher salt and freshly ground black
pepper to taste. In a wok or sauté pan coated lightly with oil over
high heat, add chicken and cook for 2 minutes. Add carrots, celery,
Kung Pao Sauce and peanuts and stir-fry for about 1 minute, until
combined thoroughly. Serve on a platter over white rice.
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