Saturday, November 24, 2007
First try at Kung Po
Kung Po chicken is one of Eddie's and my favourite dishes to order in restaurants but it's really hard to find it cooked authentically abroad. Sometimes they cook it with red pepper (instead of dry chilli, how can????), in the Chinese restaurant we went to here in Moscow, they drown the dish with tonnes of tiny dried chilli (again, very strange); so we don't really bother trying this dish in restaurants anymore.
I found a recipe off Wokking Mum, adapted it to our taste, and hey hey I've got my Kung Po chicken now. The boys liked it. Eddie's not back yet so I've yet to get his verdict (okay, he likes it too, but thinks it may be too spicy for the boys...told him the boys were fine).
Next time, I'll try it with prawns. Yum!
Actually, when I talk about authenticity, I'm speaking from my own point of view, I'm sure the Kung Po I know is a bastardised Malaysian/Singaporean version, and nothing like the original dish which is (I think) a Szechuan dish.