Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken (宫保鸡丁) or Gong Bao Ji Ding calls for the staple Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has since been adapted to many regional variations. For examples: in Malaysia, Kung Pao chicken is served without peanuts, but sometimes cashew nuts are used; in Thailand, fish sauce and sweet soy sauce are used to flavor a similar dish. However, the Kung Pao chicken we get in 90% of so-called Chinese restaurants in the United States is the heavily Americanized version that appears gooey, greasy, and sweet. You will also find all kinds of vegetables in the dish such as carrots, water chestnuts, celery, zucchini, and even broccoli.
source : kung-pao
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