![Kung Pao chicken]()
Combine chicken with rice wine, sesame oil, 1 tbs soy and 2 tsp cornflour in a bowl. Set aside for 30 minutes, then drain, reserving the marinade. Combine remaining 2 tsp cornflour, 1 tbs soy, stock, sugar and vinegar in a bowl.
Heat 1 tbs vegetable oil in a wok over medium–high heat. Add peanuts and cook, stirring frequently, for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Cook chicken in 3 batches, tossing for 2 minutes or until browned. Remove from wok and set aside.
Heat remaining 1 tbs oil, add chillies, peppercorns and garlic, and cook for 1 minute or until fragrant and chillies darken slightly. Return chicken to wok, stir in reserved marinade and chicken stock mixture. Cook for a further minute or until sauce has thickened and chicken is cooked through. Stir in spring onions and peanuts, and serve with steamed rice or flower rolls.
* Shaoxing is from selected supermarkets and Asian food shops. Substitute dry sherry.
* Chinese black vinegar is from Asian food shops. Substitute rice wine vinegar.
* Szechuan peppercorns are from selected delis and Asian food shops.
DRINK 2011 Mt Difficulty ‘Roaring Meg’
Pinot Gris ($26)
Producer Jacqui Porter. Photography Brett Stevens. Styling David Morgan. Food preparation Angela Nahas and Rebecca Kirk. Drinks suggestion Dan Coward, spitbucket.com
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Combine chicken with rice wine, sesame oil, 1 tbs soy and 2 tsp cornflour in a bowl. Set aside for 30 minutes, then drain, reserving the marinade. Combine remaining 2 tsp cornflour, 1 tbs soy, stock, sugar and vinegar in a bowl.
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