Tuesday, 8 July 2008

चीनी स्वादिष्ट व्यंजन: कुंग पाओ चिकेन

आज ऑफिस के कैफेटेरिया में कुंग पाओ चिकेन खाया। बाद में विकिपीडिया में ये मिला:Kung Pao chicken is originated from the Sichuan Province of central-western China। The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official। Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province। His title was Gōng Bǎo, or palatial guardian। The name "Kung Pao" chicken is derived from this title.
Kung Pao Chicken is considered an Asian delicacy. It starts off with fresh, moist, unroasted peanuts or cashew nuts are often used. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
In order to prepare Western-style Kung Pao chicken, bits of diced raw chicken are marinated, then dusted with cornstarch, and then a Chinese wok is heated on a high flame, without oil, until it is quite hot. A swish of the ladle spreads a couple of teaspoons of peanut oil, then the chicken is flash fried in the hot oil to bring out the flavor of very slightly charred or grilled meat, but not so long that it loses its juices or tenderness. Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce. A tiny drizzle of sesame oil provides the tang, peanuts are added, and the dish is ready in about one and a half minutes, from the time the oil first hits the wok.
Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.
Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the Western version does not. From 1968 until 2005 it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods. However, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.

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