KUNG PAO CHICKEN

 

30.09.2020: I had the most horrifying experience photographing this dish.

The French doors in our dining room open up to a large and spacious balcony which also serves as my photography space for the blog. On most days, I leave these doors open to let in sunlight and fresh air.

The neighbouring Apartment to our left also houses a few pigeons which are a permanent fixture on their window ledges. When we had initially shifted to the second floor of our house, some of these pigeons had presumed they could continue lounging on our balcony until I began chasing them away by rapidly flapping my arms accompanied by loud shoos. These pigeons are now wary of flying close to the balcony and while some brave ones do dare to venture close and perch on the balcony railing, they fly away as soon as they see my face peek out of the door. Research says that if you shoo a pigeon, it is likely to remember you and keep out of your way.

The day I cooked Kung Pao Chicken, I placed the items required for the frame on the dining table. I went to my room to get my phone and when I returned, I heard a loud flapping of wings. I noticed a speckled pigeon on the tiled floor next to the table. The shoo wouldn’t escape my throat, my arms wouldn’t move and as I stood frozen, the bird flew out of the door after it noticed me standing there.

As I yelled out for R, she came running only to see my right leg violently shake.

Those who know me well, know of my ‘inane’ fear of a bird entering the house and flapping its wings. The sound of the flapping gives me nightmares.

I discerned R’s expression turn from one of concern to a struggle not to laugh after she figured out what I was trying to say.

 As I tried to calm myself and keep my hands steady to be able to click pictures, I asked R to keep a lookout on the balcony, while I arranged the bowl of chicken and other items. I looked at the pigeons on the window ledges to my left and noticed a glint of mockery in their eyes. R said she couldn’t see that far.

As I squatted to click a picture, with my back towards them, knowing R would give a shout of warning if one came flapping again, I wondered if I was a sitting duck in that position.

I quickly gathered all the items and moved indoors. I decided the lighting was not good on the balcony that day.

Yesterday I told R that the pigeon must have come visiting from another area as we had never seen a speckled one before. She assured me that the other pigeons wouldn’t dare disturb me while clicking pictures.

The Kung Pao chicken is sweet and spicy and makes a perfect accompaniment to steamed rice or noodles. The recipe is from Banglar Rannaghor.

KUNG PAO CHICKEN

Ingredients:

Chicken breast – 2

For the marinade:

Salt – ½ tsp

Pepper- 1 tsp

Soya sauce- 1 tbsp

Egg white – 1

Cornflour – 2 tbsp

For the stir-fry:

Ginger garlic paste – 2 tbsp

Dry red chilli – 4-5

Brown sugar – 1 ½ tbsp

Soya sauce- 1 tbsp

Cornflour slurry – 1 tsp cornflour + ¼ cup water.

Roasted Peanuts / Cashews – a handful

Green onion – 4 tbsp

 

 

Method:

1.     Cut the chicken into bite sized bits.

2.     In a mixing bowl, add the salt, pepper, soya sauce and egg white to the chicken and mix it well. Add cornflour to this, mix well and marinate it for about 15 minutes.

3.     Deep fry the marinated chicken until the chicken is fully cooked.

4.     In a pan, heat some oil. Add the ginger-garlic paste and saute for a minute.

5.     Add the dried red chillies.

6.   Add the brown sugar, stir for a minute and add the fried chicken pieces to it. Add the soya sauce and mix .

7.   Add the cornflour slurry and toss the chicken pieces until it is well coated with the caramelised liquid.

8.     Add the chopped green onions and roasted nuts and give it a good mix.

9.     Done.