I have no idea Lee Kum Kee made ready to cook Kung Pao sauce until I saw it on BigLots shelf.Well,.I think there are many others ready to cook sauce made by Lee Kum Kee beside Kung Pao sauce. But I just saw Moo Shu Pork sauce and Mongolian Beef sauce....there 3 so far...hmmmm....let me start cooking with Kung Pao sauce first..To my surprised,LKK,Kung Pao sauce is really good!!..It's really easy and simple to cook ,just follow the direction on the back of the pack.. .....in order to make it look like Kung Pao Chicken sell in American Chinese restaurant dish, I add in some diced vegetables..Elliot eat it,said it's good just a bit too spicy for him but I add no spices or chili into this dish.oh!! yeah almost forget that,I add some whole dried pepper but still....I find it's not spicy to my tongue....hmmmm...maybe I'm so used to eat X-spicy food,so nothing is spicy and hot for me anymore .
A pack of Kung Pao sauce can makes 4-5 servings.It's said the preparation time is about 6 minutes,cooking time 5 minutes.Well,it's true if you use ready cut vegetable but I cut all my vegetables from scratch,that why took more than 6 minutes.
Ingrendients:1 lbs boneless skinless chicken cut diced
20 shrimp-clean and deviened
8 oz water chestnut -cut diced
1 stick carrot-cut diced
1/3 cup roasted peanuts
1 tbsp cooking oil
2 celery-cut diced
1 large onion-cut diced
5-6 dried pepper chili
1 tsp chicken powder
*Note:I find the sauce is mild but since I cook for Elliot I not dare to add chili paste,just few whole dried pepper only.You can always add some chili paste if you find it too mild.I also coated diced chicken breast with some corn starch and soy sauce in order for the chicken meat to have soft and tender texture.Beside that I add some water and sugar, I like my dish not so dry so I can mix in with rice.Overall ,I like this Kung Pao sauce, so I go back to the BigLots to look for this LKK sauce and bought another few packets.
.jpg)
Posts
6 comments:
wow..chicken and shrimp together?? never seen such a dish b4 where u bought the two items together..
hmm it seems kung pao style is really hot in the states..i wonder why..
I always like Lee Kum Kee sauces.. I think they have good variety of sauces available on the shelf... I'm planning to go shopping at the Oriental store today.. YEEHAA...
Looks lovely, have try using battered prawns. I learned this when I was working in UK. Not bad also, lol!
I only knew I type of Lee Kum Kee. It is good to know that there are variety of it. I like shrimp and I think it always taste better with LKK.
I too like Lee Kum Kee sauce especially their Char Siew sauce and Mar Po tofu. Never try the Kung Po before but your dish looks really good. I will give this a try if I find the sauce.
Joe:
I think Msia have KP chic dish right?.Msia version slightly different from US in term of spicy.KP here not hot la,just hubby can't take any spicy at all.Thanks for dropping by:)
Catcat:
B4 Msia product like soy and others sauce was here,I used LKK sauce ..hmmmm..hope you find what you looking at oriental store..if not let me know I will look at the store I bought,it's only $1.30 a packet.I send it wt Xmas cookies..hehehe!!Good Luck!
BBO:
Battered prawn?how?you must teach me la...Thanks in advance:)
KAk Zue:
I love shrimp,that the reason I mixed shrimp together eventhought the packet said KP Chic!!..
icook4fun:
I never try LKK char siew & mapo tofu sauce..Hmmm must try to look it when I shop in the city.Let me go back to the store again,if the stock is still around I will get it for you.
Post a Comment
Welcome to Beachlover's blog.I appreciated your time to read my blog and comment.Enjoy your time here:)