hi foodtubers – Amy and I’m Judy and we’re the topling sisters we’re home
we’re the topling sisters we’re home
we’re the topling sisters we’re home cooks who love to eat and we’ve just
cooks who love to eat and we’ve just
cooks who love to eat and we’ve just released our first Chinese cookbook
released our first Chinese cookbook
released our first Chinese cookbook today we’re going to show you all how to
today we’re going to show you all how to
today we’re going to show you all how to make kung pao chicken and to take away
make kung pao chicken and to take away
make kung pao chicken and to take away classic and also a triple whammy in
classic and also a triple whammy in
classic and also a triple whammy in terms of flavor so it’s spicy sweet and
terms of flavor so it’s spicy sweet and
terms of flavor so it’s spicy sweet and sour or it works with our recipe you
sour or it works with our recipe you
sour or it works with our recipe you know exactly what goes into it and as a
know exactly what goes into it and as a
know exactly what goes into it and as a bonus that’s super simple to make so
bonus that’s super simple to make so
bonus that’s super simple to make so let’s get started so to serve to people
let’s get started so to serve to people
let’s get started so to serve to people with steamed jasmine rice we want to
with steamed jasmine rice we want to
with steamed jasmine rice we want to have 300 grams of chicken breast cut
have 300 grams of chicken breast cut
have 300 grams of chicken breast cut into nice chunky pieces now for this
into nice chunky pieces now for this
into nice chunky pieces now for this recipe we are just going to use a super
recipe we are just going to use a super
recipe we are just going to use a super simple Cantonese style marinade to make
simple Cantonese style marinade to make
simple Cantonese style marinade to make sure that our chicken breast is nice and
sure that our chicken breast is nice and
sure that our chicken breast is nice and tender we’re going to pop in a big pinch
tender we’re going to pop in a big pinch
tender we’re going to pop in a big pinch of bicarbonate of soda this is a secret
of bicarbonate of soda this is a secret
of bicarbonate of soda this is a secret ingredient that we use a lot in Chinese
ingredient that we use a lot in Chinese
ingredient that we use a lot in Chinese marinades because it helps to break down
marinades because it helps to break down
marinades because it helps to break down the chewy proteins in the meat next up
the chewy proteins in the meat next up
the chewy proteins in the meat next up is one teaspoon of corn flour for a
is one teaspoon of corn flour for a
is one teaspoon of corn flour for a silky bite then we’ll just finish it off
silky bite then we’ll just finish it off
silky bite then we’ll just finish it off with two generous pinches of salt 1/2
with two generous pinches of salt 1/2
with two generous pinches of salt 1/2 and 2 tablespoons of water to bring it
and 2 tablespoons of water to bring it
and 2 tablespoons of water to bring it all together your chopsticks in there to
all together your chopsticks in there to
all together your chopsticks in there to give it a good mix cover with cling film
give it a good mix cover with cling film
give it a good mix cover with cling film and pop into the fridge for half an hour
and pop into the fridge for half an hour
and pop into the fridge for half an hour before we start stir frying we’re going
before we start stir frying we’re going
before we start stir frying we’re going to make the sauce that’s all ready to go
to make the sauce that’s all ready to go
to make the sauce that’s all ready to go the first three ingredients you’ll find
the first three ingredients you’ll find
the first three ingredients you’ll find a Chinese supermarket this like this
a Chinese supermarket this like this
a Chinese supermarket this like this shall sing rice wine we need a
shall sing rice wine we need a
shall sing rice wine we need a tablespoon and a half of this and if you
tablespoon and a half of this and if you
tablespoon and a half of this and if you don’t have any dry sherry will work as
don’t have any dry sherry will work as
don’t have any dry sherry will work as well NIC’s of ching ching vinegar this
well NIC’s of ching ching vinegar this
well NIC’s of ching ching vinegar this is like a milder Chinese version of
is like a milder Chinese version of
is like a milder Chinese version of balsamic so if you can’t find this the
balsamic so if you can’t find this the
balsamic so if you can’t find this the you can substitute was half 1/2 of
you can substitute was half 1/2 of
you can substitute was half 1/2 of balsamic and water we just need one
balsamic and water we just need one
balsamic and water we just need one tablespoon the final special of reading
tablespoon the final special of reading
tablespoon the final special of reading RC strong pepper now Szechuan pepper is
RC strong pepper now Szechuan pepper is
RC strong pepper now Szechuan pepper is quite different to ordinary pepper
quite different to ordinary pepper
quite different to ordinary pepper because it creates this numbing effect
because it creates this numbing effect
because it creates this numbing effect on your tongue we like to think of it
on your tongue we like to think of it
on your tongue we like to think of it always there’s like an electric sizzle
always there’s like an electric sizzle
always there’s like an electric sizzle you can find it in the Chinese
you can find it in the Chinese
you can find it in the Chinese supermarket or online but if you can’t
supermarket or online but if you can’t
supermarket or online but if you can’t don’t worry too much does lots of kung
don’t worry too much does lots of kung
don’t worry too much does lots of kung pao chicken recipes don’t have it at all
pao chicken recipes don’t have it at all
pao chicken recipes don’t have it at all we’ll be using half a teaspoon of this
we’ll be using half a teaspoon of this
we’ll be using half a teaspoon of this ground up to finish off the sauce
ground up to finish off the sauce
ground up to finish off the sauce because the cup
because the cup
because the cup fresh ingredients which are two
fresh ingredients which are two
fresh ingredients which are two teaspoons of ginger two cloves of garlic
teaspoons of ginger two cloves of garlic
teaspoons of ginger two cloves of garlic finely diced a pinch of salt one
finely diced a pinch of salt one
finely diced a pinch of salt one teaspoon of dark soya sauce and lastly
teaspoon of dark soya sauce and lastly
teaspoon of dark soya sauce and lastly one tablespoon of sugar now all it needs
one tablespoon of sugar now all it needs
one tablespoon of sugar now all it needs is a quick mix to dissolve the salt and
is a quick mix to dissolve the salt and
is a quick mix to dissolve the salt and sugar then leave it by your stove so on
sugar then leave it by your stove so on
sugar then leave it by your stove so on a fire about heat only on a low heat and
a fire about heat only on a low heat and
a fire about heat only on a low heat and then we’re going to add in one
then we’re going to add in one
then we’re going to add in one tablespoon of vegetable oil and then
tablespoon of vegetable oil and then
tablespoon of vegetable oil and then we’ve got three to four large dried red
we’ve got three to four large dried red
we’ve got three to four large dried red chilies pop those in and we just want to
chilies pop those in and we just want to
chilies pop those in and we just want to be conveyed in their oil overloading so
be conveyed in their oil overloading so
be conveyed in their oil overloading so it releases all of it delicious like
it releases all of it delicious like
it releases all of it delicious like dinner you’ll notice after about 30
dinner you’ll notice after about 30
dinner you’ll notice after about 30 seconds that they become quite plump
seconds that they become quite plump
seconds that they become quite plump they were quite wrinkly before and also
they were quite wrinkly before and also
they were quite wrinkly before and also staying to blacken a bit around the
staying to blacken a bit around the
staying to blacken a bit around the outside so scoop them out but leave as
outside so scoop them out but leave as
outside so scoop them out but leave as much of the oil in the pan as possible
much of the oil in the pan as possible
much of the oil in the pan as possible now with the wok turned up to a medium
now with the wok turned up to a medium
now with the wok turned up to a medium heat add in 50 grams of raw peanuts and
heat add in 50 grams of raw peanuts and
heat add in 50 grams of raw peanuts and just stir fry those 45 then scoop those
just stir fry those 45 then scoop those
just stir fry those 45 then scoop those out leaving the oil behind and with the
out leaving the oil behind and with the
out leaving the oil behind and with the chilies now over a high heat we’re going
chilies now over a high heat we’re going
chilies now over a high heat we’re going to add the spread the chicken out in a
to add the spread the chicken out in a
to add the spread the chicken out in a single layer and let it sear away until
single layer and let it sear away until
single layer and let it sear away until it’s a caramelly crust on the bottom
it’s a caramelly crust on the bottom
it’s a caramelly crust on the bottom think of it a good stir fry into it’s
think of it a good stir fry into it’s
think of it a good stir fry into it’s the same color on all sides before
the same color on all sides before
the same color on all sides before scooping it out into a bowl now it’s
scooping it out into a bowl now it’s
scooping it out into a bowl now it’s time to bring everything together so
time to bring everything together so
time to bring everything together so take the sauce you’re a bit earlier and
take the sauce you’re a bit earlier and
take the sauce you’re a bit earlier and and add 3 tablespoons of water add the
and add 3 tablespoons of water add the
and add 3 tablespoons of water add the chili and clean up second and let it
chili and clean up second and let it
chili and clean up second and let it simmer away for a minute
after that it will have reduced in the
after that it will have reduced in the edge of chicken bacon bean stir-fry for
edge of chicken bacon bean stir-fry for
edge of chicken bacon bean stir-fry for a further three to four minutes until
a further three to four minutes until
a further three to four minutes until the sauce has coated the chicken in a
the sauce has coated the chicken in a
the sauce has coated the chicken in a lovely dark asleep finally stir through
lovely dark asleep finally stir through
lovely dark asleep finally stir through chopped spring onions to add vibrancy to
chopped spring onions to add vibrancy to
chopped spring onions to add vibrancy to the dish
the dish
the dish ah that smells good so there you have a
ah that smells good so there you have a
ah that smells good so there you have a food troopers the dumpling sisters come
food troopers the dumpling sisters come
food troopers the dumpling sisters come pao chicken perfect serve the steam
pao chicken perfect serve the steam
pao chicken perfect serve the steam jasmine rice Amy oh wow it’s quite
jasmine rice Amy oh wow it’s quite
jasmine rice Amy oh wow it’s quite intense over I’m going to get a salty
intense over I’m going to get a salty
intense over I’m going to get a salty and sweet and the sour as well and in a
and sweet and the sour as well and in a
and sweet and the sour as well and in a bit of spice from the Szechuan pepper
bit of spice from the Szechuan pepper
bit of spice from the Szechuan pepper it’s really really young I can just
it’s really really young I can just
it’s really really young I can just measure the surprise delicious and what
measure the surprise delicious and what
measure the surprise delicious and what else will go really great with this one
else will go really great with this one
else will go really great with this one is our ice chrysanthemum tea recipe you
is our ice chrysanthemum tea recipe you
is our ice chrysanthemum tea recipe you can check that out over on drinks tube
can check that out over on drinks tube
can check that out over on drinks tube by clicking yeah and if you like more
by clicking yeah and if you like more
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we’d love to have you thanks for
we’d love to have you thanks for watching guys bye
”
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