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Kevin Godbee ha publicado una actualización
Pollo Kung Pao. Se trata de una versión del pollo Kung Pao más fiel a la cocina tradicional china que al estilo chino-americano.
Es un plato picante de Sichuan que se elabora con cacahuetes, cebolletas, pimientos de Sichuan, pimienta de Sichuan en grano, pixian doubanjiang (pasta de judías de chile fermentadas) y vinagre negro chino. Las versiones americanas incluyen calabacín y pimiento, y omiten los granos de pimienta de Sichuan, el pixian doubanjiang y el vinagre negro. (De hecho, tengo una versión chino-americana que también está deliciosa)
Kung Pao Chicken. This is a version of Kung Pao Chicken truer to traditional Chinese cuisine rather than American-Chinese style.
This is a spicy Sichuan dish that is made with peanuts, scallions, Sichuan peppers, Sichuan peppercorns, pixian doubanjiang (fermented chili bean paste), and Chinese black vinegar. American versions include zucchini and bell peppers, and leave out Sichuan peppercorns, pixian doubanjiang, and black vinegar. (I actually have an American-Chinese version that is delicious too.)
Traducido del inglés
Carolina Miranda Castellón, Lana Mihajlović y6 más3 Comentarios-
Level:
Scoolinary Team
That looks amazing, Kevin!
I love that you used authentic ingredients to give it that traditional Sichuan flavor. The mix of colors, the peanuts, the chilies, and the shine of the sauce make it look so tempting.
And it’s great that you also make the Chinese-American versionyou get to enjoy the best of both styles.Thanks for sharing it!
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@sussan_scoolinaryteam Thank you!
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Level:
Sous Chef
This sounds and look incredible. Honestly, both versions have their charm, but this one? This is the “clear your schedule, grab the cold drink, and enjoy the mouth-numbing magic” kind of meal.
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