Kung Pao Chicken

·         Materials:

400 g boneless chicken breast

1 Grain of onion

1 Fruit red peppers

1 Fruit Green Peppers

75 g of bamboo shoots

4 tbsp cooking oil

350 ml chicken broth, heat

2 tsp chili sauce

¹/₂ tbsp cornstarch, dissolve with 1 tbsp water

100 g fried cashew nuts, for sprinkles

·         Soaking, Stir:

3 cloves garlic, chopped

1 tsp grated ginger

1 tbsp ang CiU

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

·         How to make:

1.    Cut the chicken dice shape 2 cm, mix with marinade, set aside for 30 minutes. Thinly sliced onions, peppers, and bamboo shoots.

2.    Heat a slow cooker on a high set, cooking oil input. After the heat, input the chicken breast and marinade and broth. Turn the button on the set low (cook for 5 hours) or high (cook for 3 hours).

3.    Add chili sauce, cornstarch, onion, paprika, and bamboo shoots. Stir until blended. Cook again for 30 minutes until the seasoning is slightly thick. Turn off the slow cooker.

4.    Serve Kung Pao chicken with sprinkles of fried cashews.

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