(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



The Shun Lee Cookbook by Michael Tong
In Sichuan, during the mid-nineteenth century Qing Dynasty, there was a governor and court official named Ting, who was a famous gourmet. One story goes that the governor's chef was cooking this dish and accidentally burned the red chilies. His guests, perhaps out of politeness, all remarked on how delicious it was. In Mandarin, kung pao means "court official," so the dish came to be known as kung pao chicken. If anyone at your table is allergic to peanuts, eliminate them.
Makes 4 servings



• 12 ounces boneless, skinless chicken breast, cut into 3/4-inch cubes
• 1 large egg white, beaten until foamy
• 1 teaspoon cornstarch
• 1 teaspoon salt

• 1/4 cup rice wine or dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• Vegetable oil, for passing through, plus 2 tablespoons
• 6 scallions, white and green parts, trimmed and sliced into 1/4-inch pieces (1 cup)
• 2 garlic cloves, peeled and sliced 1/8 inch thick
• 10 small dried hot red chilies
• 1½ teaspoons hot bean sauce
• 1/2 cup salted roasted peanuts
• 1 teaspoon dark sesame oil


1. Mix the chicken, egg white, cornstarch, and salt in a bowl. Cover and refrigerate for 30 minutes.

2. To begin the sauce, mix the rice wine, soy sauce, vinegar, and sugar in a small bowl, and set it aside. Dissolve the cornstarch in 2 tablespoons cold water in another small bowl, and set it aside.

3. Heat a large wok over high heat. Add enough vegetable oil to come about 1½ inches up the sides of the wok, and heat it to 325°F. Add the chicken pieces, one at a time so the pieces don't splash or stick to each other, and stir gently, keeping the pieces of chicken separate and cooking until they turn white, about 45 seconds. Using a wide wire-mesh strainer, transfer the chicken to a colander to drain. Discard the oil from the wok. Wipe out the wok with paper towels.

4. Place the wok over medium-high heat. Add the 2 tablespoons vegetable oil and heat until it is shimmering. Add the scallions, garlic, chilies, and hot bean sauce, and stir-fry until the scallions wilt, about 30 seconds. Return the chicken to the wok, add the rice wine mixture, and stir-fry until the chicken is heated through, about 30 seconds. Add the cornstarch mixture and stir until the sauce thickens, a few seconds more. Add the peanuts and sesame oil, and mix well. Serve immediately.


  Chicken Recipes pg 5   |   Mediterranean Style Grilled Chicken   |   Heart Healthy BBQ Chicken   |   Herbed Chicken & Biscuits   |   Honey Mustard Chicken   |   Hot Pepper Chicken Under A Brick   |   Jalapeno Mango Salsa   |   Jamaican Chicken with Black Beans   |   Jamaican Hazelnut Chicken   |   Jamaican Jerk Chicken   |   Jamaican Pineapple Orange Chicken   |   Jerk Chicken Marinade   |   Jerk Chicken with Mango   |   Jerk Chicken, Roasted Vegetables   |   Jerk Chicken with Sherried Mangoes   |   Jerk Seasoning Mix, Dry   |   Roasted Jerk Chicken   |   Kalamata Stuffed Chicken   |   Korean Style Grilled Chicken   |   Kung Pao Chicken   |   Kung Po Chicken (Gongbao Jiding)   |   Lemon Chicken   |   Lemon and Olive Chicken   |   Lemon Pepper Chicken   |   Lime Chicken with Pineapple Salsa   |   Mango Chicken Stir Fry   |   Maple Broiled Chicken   |   Marmalade Chicken   |   Mediterranean Chicken with Quince   |   Mesquite Grilled Chicken   |   Microwave Chicken Oriental   |   Middle Eastern Grilled Chicken   |   Morocan Chicken w/Pistachios   |   Mushroom and Chicken Teriyaki   |   Mushroom Stir Fry   |   Onigiri Rice Balls   |   Orange Chicken Leg Quarters   |   Orange Chicken and Sweet Potatoes   |   Orange Dijon Garlic Chicken   |   Orange Honey Glazed Chicken   |   Orange Mango Chicken   |   Oven Fried Chicken   |   Pan Fried Chicken, Nectarine Salsa   |   Paprika Chicken   |   Persian Apricot Chicken   |   Persian Chicken with Sour Cherries   |   Petite Chicken & Wild Rice   |   Philippe's Beijing Chicken   |   Plum Good Jamaican Chicken   |   Potato & Chicken Stir Fry   |   Potatoes & Leeks with Chicken  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages