Saucy Kung Pao Chicken with Velvety Smooth Congee
- erinna Chng
- Feb 11
- 1 min read
This is my kind of comfort food – rich , spicy and tummy-warming.
l used to love visiting Geylang for their frog porridge. Not that l like frog legs. l actually loves the spicy Kung Pao Sauce generously poured over the Velvety smooth plain congee.
My husband is not a fan of frog legs as well. As such , I replaced with the succulent chicken thigh.
l adapted the recipe from Angela Seah Thulin’s. This recipe has been praised by many homecooks who have used this recipe before. l made minor adjustments to suit to my own liking
1
Searing the Beef
sauce will be slightly salty as the porridge will dilute the saltiness of the sauce. Omit salt if not eating with porridge.
*Suggest not to use Caramelized Dark Soy Sauce for this as personally i find that it is not as nice as using normal Dark Soy Sauce.
Notes
1
The Congee
In a deep saucepan, add in the grinded rice and 1 litre of water.
Bring to boil and lower the heat to simmer for about 45 mins or until the congee is cooked and become thick and smooth
Stir occasionally to prevent the congee from sticking to the bottom of the pot. Break up any lumps if any
Marinade the chicken
In a mixing bowl, add in chicken and all other seasonings for marinating the chicken
Mix until well combine
cover with plastic wrap and chill for at least an hour.
Kung Pao Sauce
Combine all the ingredients to the sauce in a bowl and set aside
Stir fry the chicken
Heat the oil in a Clay pot or deep frying pan
Add in garlic, ginger, spring onions, chili, dried chili and stir fry until fragrance.
Add in marinated chicken with the marinade,Kung Pao Sauce and water.
Let it boil under medium heat.
Lower to medium low heat and simmer for about another 5 minutes or until the chicken is cooked
Remove the pot from the fire and serve together with the congee
The Congee
Drizzle 1 tablespoon Sesame oil over the congee and top with chopped spring onions.
Serve the congee and Kung Pao Chicken in separate pot. Serve hot!
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Saucy Kung Pao Chicken with Velvety Smooth Congee
Head Chef
eckitchensg (Adapted from Sassy kitchen's Kung Pao chicken with modification)
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Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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