As it was Chinese New Year, I decided it would only make sense to go ahead and create one of my favourite chinese dishes, Kung Pau Chicken (Chicken Kung Po).


KUNG PAU CHICKEN

- 1 chicken breast, cut into 1 inch pieces
- 1 tablespoon cornflour
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 finely chopped chilli
- 1/2 teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup unsalted cashew nuts







1.) Combine your chicken and cornflour in a small bowl.
2.) Heat vegetable oil in large non-stick skillet or wok on medium heat.
3.) Add chicken once its hot and stir fry for until the chicken is no longer pink in the middle
4.) Now add your garlic, chilli and ginger to the skillet.
5.) Remove skillet from the heat
6.) Combine vinegar, soy sauce and sugar in small bowl and stir well.
7.) Once well combined, add to the skillet with the chicken and return to the heat
8.) Stir until the chicken is well coated with the sauce
9.) Once the mixture starts to bubble, add in the cashew nuts. Heat thoroughly, stirring occasionally.


EGG FRIED RICE

- 4 cups of white rice
- 2 eggs
- 1 1/2 tablespoons sesame oil
- 2 tablespoons dark soy sauce






1.) Boil your rice for around 15 minutes on a high heat.
2.) Break both eggs into a deep pan or wok.
3.) Separate your egg into small pieces once cooked through.
4.) Add your rice to the wok containing your egg and stir well.
5.) Add both sesame oil and dark soy to your rice and cover thoroughly.
6.) Season your rice with salt and pepper