- 12 hrs ago Tokyo Olympics 2020: Know About India's Saikhom Mirabai Chanu Who Won Silver Medal In Weightlifting
- 12 hrs ago Kriti Sanon Looks Fresh And Radiant In Her Vibrant Orange Dress; Take A Look At Her Orange Eye Shadow Too!
- 18 hrs ago Amazon Prime Day Sale 2021 Starts 26 July: Top 19 Categories With Lightning Deals And Offers!
- 19 hrs ago Vitamin E Deficiency: Causes, Symptoms, Complications, Diagnosis And Treatments
- Technology Flipkart Big Saving Days Sale 2021: Discount Offers On Best Selling Smartphones
- Movies Fahadh Faasil Starts Shooting For Vikram; Shares A Selfie With Kamal Haasan
- News Porn films case: 'Hidden' cupboard containing files of Raj Kundra’s finances found from his office wall
- Education JEE Main 2021 Session 3: Students Affected By Rains In Maharashtra To Get Another Chance
- Sports Tokyo 2020: After Rio debacle, Mirabai Chanu redeems herself at Tokyo
- Automobiles Piaggio Ape HT Three-Wheelers Launched In India At Rs 2.24 Lakh: Cargo & Passenger CNG Available
- Travel 10 Best Places To Visit In Andaman and Nicobar Islands In August
- Finance ICICI Bank Reports Q1Fy22 Net Profit At Rs. 4616 crore
Kung pao chicken is one of the most popular Chinese recipes. The flavours are really spicy and savoury. It is made from the Kung Pao sauce, a cooking style from the Sichuan province of China.
The authentic kung pao chicken has Sichuan peppercorn for the numbing flavour but in India, the flavour is a little customized according to Indians by adding lots of veggies like carrots, bell peppers, onions, broccoli, etc.
Carrot is rich in beta-carotene, which converts into vitamin A. Vitamin A is essential for good vision and eye health, for a strong immune system and for healthy skin. Carrot is also rich in biotin, which is good for healthy hair.
Lycopene is present in capsicum, which reduces unwanted oxidative stress in the body and thus prevents prostate cancer and also helps in maintaining a great blemish-free skin.
Here is a simple recipe by Chef Mohammad Mustak on how to prepare the chicken kung pao platter.
Recipe By: Chef Mohammad Mustak
Recipe Type: Main course
Chicken leg (boneless) - 90 g
Red chilli paste - ½ tbsp
Tomato ketchup - 1 tbsp
Oyster sauce - 1 tbsp
Garlic - ½ tbsp
Ginger - ½ tbsp
Refine oil - 2 tbsp
Soya sauce - 1 tbsp
Salt, sugar, pepper - to taste
Noodles - 100 g
Cabbage - ½ cup
Carrot - ½ cup
Onion - ½ cup
Capsicum - ½ cup
1. Take boneless chicken leg pieces and cut them properly.
2. Now, stir fry the garlic, ginger in refine oil.
3. Add chicken with tomato ketchup.
4. Add oyster sauce, soya sauce, salt, sugar and pepper powders (as per taste), and red chilli paste.
5. Cook it for a while.
6. Then, you need to boil the noodles.
7. Boil noodles at low flame.
8. Chop cabbage, carrot, onion and capsicum in a bowl.
9. Stir fry all the chopped vegetables, including cabbage, carrot, onion, capsicum in refine oil.
10. Add the noodles and soya sauce.
11. Add salt, sugar and pepper to taste and cook it for a while.
12. Serve the hot chicken and noodles.
- 1. The secret ingredient for this dish is the Chinese vinegar in the sauce. In case you don’t have it, you can use rice vinegar, red wine vinegar or apple cider vinegar.
- Serving size - 1 bowl
- Calories - 240 cal
- Fat - 15 g
- Protein - 16 g
- Carbohydrates - 12 g
- Sugar - 3 g
- Dietary fibre - 5 g