To Bless My Love, Please Cook This Chinese Dish
Firstly, let me introduce myself. I am 28 years old, Preparation Steps:
the chef of a Chinese restaurant. I have never been
in love until I met her; a girl who lives across the
street and usually comes to my restaurant for
dinner. I will call her “Bee”. She comes at least once
per week and always orders Kung Pao Chicken, it is
her favorite dish.
I really do believe in love at first sight because I fell
in love with her the moment she asked the waiter to
call me out of the kitchen to inquire about the
cuisine and the name of her favorite dish.
Three months later, I decided to profess my love for
her by delivering an order of Kung Pao Chicken to
her as a Christmas gift, along with several pictures
of this favorite dish of hers -- Kung Pao Chicken,
cooked by different chefs together with their best
I hope this “love dish” can be considered as ours.
Now, I will upload the recipe of this wonderful dish
and hope that you can all upload your blessings and
the pictures of Kung Pao Chicken, and that you can
cook it by yourselves and I hope each and every
one of you has a wonderful and delicious Christmas.
Step 1: prepare 2cm long chopped onions and Level of Difficulty:
sauce. Cut the boneless chicken thigh meat into
several 1.5cm chunks and marinate them for half an
hour. In a wok over high heat, stir in 5grams salt,
one egg, cooking wine and 15 ml water mixed with
Step 2: put a little oil into a pot and add the
marinated chicken thigh meat, cook at 40% heat.
Stir gently until the meat become white.
Step 3: Add fresh oil into the pot, turn up heat to
50%, add the peppercorns, fry until you smell the
peppercorns then take them out (we don’t need the
peppercorns any more) then add the dry chili
peppers and onions.
Step 4: Put Chicken thigh meat and ready sauce
into the pot and fry quickly. Add the fried peanuts
into the pot until the meat become yellow. Stir
together then remove.
3 pieces of boneless Serves:
chicken thigh meat,
3 Chinese onions
(the white part),
15ml cooking wine,
15 ml water mixed
50 grams fried
5 grams salt,
6 dry chili peppers
The classic Kung Pao
15 ml soy sauce,
8 ml vinegar,
15 ml cooking wine,
15 ml sugar
30 grams starch.
The Kung Pao Chicken is now done. This dish is low
fat and easy to digest. This is an authentic healthy
dish according to Chinese Medicine.
I have 2 “magic weapons” for mastering the
quantity of sauce and other materials
Measuring glass: it can help to measure the
weight and quantity of sauce
Electronic weigh scales: This tool is for solid
materials. It is very important for a chef, so the
best quality ones are the first choice.
Bon Appétit (French for enjoy your meal) I hope
each of you have a good appetite and healthy life,
and also please help me to complete my wonderful