To Bless My Love, Please Cook This Chinese Dish
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    Default To Bless My Love, Please Cook This Chinese Dish

    To Bless My Love, Please Cook This Chinese Dish


    Recipe Description
    Firstly, let me introduce myself. I am 28 years old,
    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
    wishes.
    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.
    Preparation Steps:
    Step 1: prepare 2cm long chopped onions and
    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
    starch.
    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.
    Level of Difficulty:
    Easy
    Time Needed:
    40m
    Ingredients:
    3 pieces of boneless
    chicken thigh meat,
    3 Chinese onions
    (the white part),
    1 egg,
    15ml cooking wine,
    15 ml water mixed
    with starch,
    50 grams fried
    peanuts,
    5 grams salt,
    6 dry chili peppers
    10 grams
    peppercorns

    The classic Kung Pao
    Chicken sauce:
    15 ml soy sauce,
    8 ml vinegar,
    15 ml cooking wine,
    15 ml sugar
    30 grams starch.
    Serves:
    12
    Directions:
    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
    Christmas dream.

  2. #2
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    thanks,That is so sweet!

  3. #3
    Registered User Imarachne's Avatar
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    OMG ! How romantic and special !! Thanks for the recipe !

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