Kong Po Chicken
Nutrition Value in 1 Serving
Calories
184 kcal
Carbohydrate
52 g
Protein
23 g
Fat
77 g
Sodium
286 mg
Product Used for the Recipe
Ajinomoto
5 Servings
45 minutes
Dried chillies and other condiments in Kong Po Chicken make it tastes mild spicy and appetising.
Ingredient:
| 500 g | Chicken - cut into bite-sized |
| Enough | Cooking oil |
| 2 pieces | Dry chilies - cut in an inch length and seeded |
| 1 thumb size | Minced garlic |
| ½ | Large onion - cut into wedges |
| Adjustable | Water |
| 5 stalk | Spring onion - clean & cut into an inch length |
Ingredient A: marinate
| ½ tsp | Pepper powder |
| 1 tsp | Sesame oil |
| A pich | Salt |
| 1 nos | Egg |
| ½ tbsp | Corn flour |
Ingredient B: seasoning
| 1 tsp | Sugar |
| ½ tsp | Sesame oil |
| 1/8 tsp | Pepper powder |
| 1 tsp | Oyster sauce |
| ¾ tsp | AJI-NO-MOTO® |
| ½ tsp | Sour plum sauce |
| ½ tsp | Dark soy sauce |
| 1 tsp | Tomato sauce |
| 1 tsp | LP sauce |
1.
Marinate the chicken with ingredient (A) about 30 minutes.
2.
Heat oil in wok, deep-fry the marinated chicken, set aside.
3.
Heat some oil in another wok, sauté dry chilies and garlic.
4.
Add in large onions, water and seasoning (B), then continue to stir-fry.
5.
Add in the chicken and spring onion, mix well.
6.
Dish out and serve hot.
With the application of AJI-NO-MOTO®, it is able to reduce about 15% of sodium while maintaining the same deliciousness of the dish.
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