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Kung Pao Chicken (2 pictures)

Village Idiot
Village Idiot Posts: 6,959
edited November -0001 in EggHead Forum
I bought this great book, The Breath of a Wok. It has fabulous photography and could probably be a coffee table book. But it also has recipes in it. I made the Kung Pao Chicken tonight and it was great !!!! The recipe calls for some stuff you don't normally find at your corner Piggly Wiggly, but with the large Asian population in Houston, items like Shaoxing rice wine and Chinkiang vinegar are readily available. The book gives substitutes like sherry and basalmic vinegar, but I got the real thing.

http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273/ref=sr_1_1?ie=UTF8&s=books&qid=1262134017&sr=8-1

kp1.jpg

kp2.jpg
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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Comments

  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    Looks good! :)
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  • Little Chef
    Little Chef Posts: 4,725
    Gary...You stir fried on the Egg already? Great job! :laugh: Food looks great! You have caught on quickly!! :woohoo: :)
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  • Clay Q
    Clay Q Posts: 4,486
    Yummmm, that looks good. Nice work! :cheer:
    Think I'll check out the book, thanks for the heads up.
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  • cookn biker
    cookn biker Posts: 13,407
    I've heard about that book. You done good there Gary!!
    Thanks!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Dear Idiot, I realize you worked harder in the last shot than the first but in the wok was great! Two years with the Egg and no wok. :( Where did you get it. I see so many possabilities!
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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks.

    I got it from the Ceramic Grill Store. It's 16" carbon steel and sits perfectly on their spider. I'm very happy with the purchase. In reading the book that I referenced, I see that you can make a mistake in buying one if you don't know what to look for. I think I got lucky with this, because it appears to be a good one.
    http://ceramicgrillstore.com/shop/shop/index.php?productID=140
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks LC. Actually, this is my 2nd cook on the wok. The book I mentioned is very good at explaining in the recipe when to stir-fry and how long and when to let it sit undisturbed.

    On my own, I don't think I would have done nearly as well.

    I think, in both cases, I've let the fire get too hot, which makes for very quick stir-frying. Next time, I will dampen it down somewhat.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Thanks Susan.

    I appreciate your taking the time to comment. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Yes, check the book out. Actually, from the quality, I'm surprised at the relatively low cost.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    Thank you Molly. The book has a lot more than recipes, like the history, shopping for a wok, seasoning, ingredients, etc.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • fishlessman
    fishlessman Posts: 34,597
    good looking cook, as you get used to stir frying you might find you want to go hotter than cooler, the first few times you dont get things setup and in order to move fast enough with all the ingrediants being added. really like that book, especially all the pics of the actual ingrediant bottles, makes it easier to find what you want in the asian store if you know what the bottle label looks like, very frustrating in asian markets when you dont read chinese
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Village Idiot
    Village Idiot Posts: 6,959
    Yep. I premeasure everything, put them in a bowl or plate and set them next to the BGE in the order they are to be added. Then, in large print, I have each step printed out. It goes really quick. :woohoo:

    I searched on the internet for pictures of Shaohsing wine and Chinkiang vinegar before going to the Asian supermarket, and printed them out. As it turns out, most of the stuff has the English lettering on the bottle along with the Kanji writing. It takes awhile to find what you're looking for, but eventually I found everything I needed.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Appreciate the reply. Problem with me is my Medium and getting one to fit.
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  • GoonSlapper
    GoonSlapper Posts: 106
    That looks amazing Village Idiot.

    I went to B&N this morning to look for that book, but they didn't carry it. I'll order it through Amazon.

    Also, I just bought the Spider from Ceramic Grill Store to do more stir fry's on my BGE. I using my Woo3 previously, but decided that I wanted the wok to sit closer to the heat source.

    I can't wait to bust it out. Also, I bought a 15" wok at the local Hong Kong Market, so I'm going to try that until it goes bad. If it does go bad, I'll look at the wok's from Ceramic Grill Store.
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  • hayhonker
    hayhonker Posts: 576
    wait a minute....why isn't it swimming in a sea of MSG laden gravy?
    That looks real good and makes me want to buy that book
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  • Village Idiot
    Village Idiot Posts: 6,959
    Ken,

    I got my chinese wine and vinegar at the Honk Kong Supermarket on Bellaire @ Boone Rd. Great place. I wish I knew more about all of the Chinese sauces. It's amazing that they have probably more than 100 different brands of soy sauce, etc.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
    :laugh: :laugh: 1/8 teaspoon of MSG would send my wife to the E.R. Our first question at a Chinese Restaurant is about MSG.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Bacchus
    Bacchus Posts: 6,019
    JL, I bet you could use that propane contraption of yours to get a wok really hot. If Im not mistaken, the only thing an egg adds to woking is higher heat than you would get from a standrard home stovetop. A high BTU propane burner will do the same.
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  • GoonSlapper
    GoonSlapper Posts: 106
    I'll look for the wines and vinegar at the hong kong market near me, once I get the book. Thanks Gary.
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  • Big George's BBQ
    Big George's BBQ Posts: 1,152
    Looks very good
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