I would like the BEST Kung Pao Chicken Please= thanks

huck wrote on Tue, 27 Nov 2007 07:05:24 -0700:

h> I would like the BEST Kung Pao Chicken Please= thanks

Me too! :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

huck wrote:
> I would like the BEST Kung Pao Chicken Please= thanks
>
>

no can do. they make the best Kung Pao anywhere in Sichuan province.
lucky me, i'm going to Chengdu again in march

Saudades said...
> huck wrote:
> > I would like the BEST Kung Pao Chicken Please= thanks
> >
> >
>
> no can do. they make the best Kung Pao anywhere in Sichuan province.
> lucky me, i'm going to Chengdu again in march
>


Unlucky me !
I use the Fuchsias recipe...

Gerardus

Gerardus wrote:

>
> Unlucky me !
> I use the Fuchsias recipe...
>
> Gerardus

i do have the book. maybe i should try making it *according to Dunlop*
before going to China. the scorched 'facing heaven' chilis which are
used in copious amounts are half the success.

looking forward to seeing your pic of this dish in abf.

Saudades > wrote:
> Gerardus wrote:
>
> > Unlucky me !
> > I use the Fuchsias recipe...
> >
> i do have the book. maybe i should try making it *according to Dunlop*
> before going to China. the scorched 'facing heaven' chilis which are
> used in copious amounts are half the success.
>
> looking forward to seeing your pic of this dish in abf.

Hey, FG. We've scorched jalapeños and serranos, but I don't recall doing it
with Prik Kee Noo or Prik Chii Faa. How do you do them?

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Nick Cramer wrote:

> Hey, FG. We've scorched jalapeños and serranos, but I don't recall doing it
> with Prik Kee Noo or Prik Chii Faa. How do you do them?
>

hi NC, i don't know if they scorch the Thai variety at all [in Thai
cookery]. i shall have a look in David Thompson's outstanding Thai
cookery book. IIRC, the Sichuanese scorch the chilis [without other
ingredients] in the wok -in a flash- but don't allow them to burn else
they will taste bitter.

this is dried Sichuan 'facing heaven' chilis i brought back from
Chengdu, plump and have a nice shade of red:
http://bonvivantnl.fotopic.net/p41539140.html

i prefer the fresh stuff. far superior! need to grow my own. this site
has a photo of gorgeous fresh 'facing heaven':
http://www.gluckman.com/SichuanFood.html

huck wrote:
> I would like the BEST Kung Pao Chicken Please= thanks
>
>

I like Fuscia Dunlop's best too:

http://www.leitesculinaria.com/recip.../kung_pao.html

Cheers,

Ian