Sunday, 4 June 2017

Marmite Kung Pao Chicken 妈蜜宫保鸡丁

*In collaboration with Marmite.

Kung Pao stir fry cooking style is one of my favourites as it is savoury, yet with the punch of spiciness that I absolutely love. A definite comfort dish for me, especially in rainy weathers. When I planned to cook with Marmite, I knew the savoury taste in Marmite would marry perfectly with Kung Pao style cooking. Who says Marmite cannot do well with Chinese dishes? I am not exaggerating, this Marmite Kung Pao Chicken 妈蜜宫保鸡丁 has now  become another of our family's favourites. Even my aged parents could not resist Marmite when incorporated into this dish.

The benefits of Marmite has been mentioned and made known to many repeatedly. The richness in vitamins, niacin and folic acid is just something we should not neglect and ignore. I had deliberately added Marmite in both the marinade and cooking processes of this Marmite Kung Pao Chicken 妈蜜宫保鸡丁 so that my family could enjoy the flavours and health benefits at the same time. I was also happy to find Marmite as the perfect salt substitute when cooking this dish! 

Try to cook Marmite Kung Pao Chicken 妈蜜宫保鸡丁yourself! I assure you that the dish is so easy that even an amateur could cook and serve it like a pro! 

Ingredients (enough for 4 pax with rice) :
  • 500 gm boneless chicken thigh or leg meat (cleaned and cut to cubes) 
  • 1 cup roasted peanuts (without skin)
  • 2 stalks spring onions (chopped)
  • a handful of dried chilli (soaked beforehand)(cut each piece of dried chilli into 2)
  • 5 cloves garlic (peeled and pressed)
  • 5 thin slices ginger
  • 1 pc chili padi (chopped)(for garnishing and additional punch of flavour)
  • 1/2 tsp Szechuan peppercorns
  • cooking oil

Ingredients for Marinade :
  • 1 tsp Marmite
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp dark vinegar
  • 1 tbsp sugar

Ingredients for Sauce
  • 1 tbsp shaoxing cooking wine
  • 1 tbsp dark vinegar
  • 1 tbsp oyster sauce
  • 1 tsp Marmite
  • 1 tbsp sugar
  • 100 ml water
  • 1 tsp corn starch mixed with 2 tbsp water (to be added separately)

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Mix all marinade ingredients in a bowl with chicken meat and toss till all evenly coated. Set aside for 30 minutes.
  2. In a separate bowl, mix all sauce ingredients and set mixture aside. 
  3. Heat wok/pan with cooking oil at medium-high heat. 
  4. Sear and brown the chicken pieces. Set aside.
  5. Heat 2 tbsp cooking oil in wok/pan at low heat. 
  6. Saute ginger slices, garlic and Szechuan peppercorns till aromatic.
  7. Toss in dried chili and give it a quick stir fry.
  8. Fold in sauce mixture and let it simmer till boiling point.
  9. Turn to medium-high heat. Fold in seared chicken pieces together with the marinade mixture.
  10. Quick toss all ingredients in wok/pan.
  11. Mix 1 tsp corn starch with 2 tbsp water and fold in to wok/pan.
  12. Stir fry all ingredients in wok/pan for about 1 minute or till sauce thickens.
  13. Add roasted peanuts and half portion of spring onions, chili padi and give it a quick toss again.
  14. Transfer to serving plate/pot.
  15. Garnish with the other half portion of spring onions and chili padi.
  16. Serve whilst hot with rice. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)


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