Kung Pao Chicken (宫保鸡丁) is one dish that I like to order when I dine out at Zhi Char Stall. I didn’t know that the version of Kung Pao Chicken with thick, spicy and sweet black sauce that I used to have for many years since young is not authentic until I tasted the original Sichuan version in a Sichuan restaurant in Taipei eight years ago.
The original Sichuan version uses Sichuan peppercorns. It is these peppercorns that give authentic Kung Pao chicken its distinctive numbing flavour which tasted totally different from our local version.
Seah's Spices is 100% locally made in Singapore since 1991. They are widely available at all leading supermarkets and local markets. The current products have already been endorsed to have no added preservatives and colouring. This new series emphasises on NO MSG added.
Seah's Kung Pao Spices come with two separate sackets. Even the flour that used for coating is provided (white coloured sacket). The flour makes the chicken very smooth and tender.
The suggested cooking portion for one pack of Seah's Kung Pao Spices is 300g of chicken (of course you can use more if you like). This is sufficient for a small family of 3-4 adults. I bought a pack of boneless chicken leg from NTUC, the pre-packed chicken leg is exactly 300g. This makes it even more convenient to prepare this dish.
Original Kung Pao chicken has peanuts in it. So feel free to add some roasted peanuts to make it even more authentic.
Besides chicken, you can also use other ingredients such as beef, prawns, rice, noodles or even tofu. Be creative and serve it on Procook serving dishes! (Visit www.procook.co.uk)
On top of the "Kung Pao Spices", this new series also include "Singapore Noodles Spices" and "Singapore Fried Rice Spices" as shown below.
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(Update 1st Feb 2013: This post is sponsored by www.procook.co.uk. Sample of the Kung Pao Spice is given free for review by Seah. )