Seared Chicken Sitting on A Peanut Puree Ala Kung Pao Chicken Sauce...

Craving for something Chinese ? Thing is, you're in Europe or elsewhere in the West and the Chinese ingredients are only available in a Toko store and is tough to find? Well, if you know how to make it and what a dish tastes like then it won't be a drag. One can still produce the taste close or similar to it using a different ingredients that could actually do the job.

This is how I came up with this recipe. Yes, the original Kung Pao Chicken sauce has dried red pepper strips on it but I've decided to skip that part. My tummy is still recuperating from that mussel incident so I didn't incorporate that here. As for the vegetable choices, I've been watching Top Chef UK and somehow the Brits got me into trying fennel on my first year here.

No, we don't have fennel in the Philippines, perhaps we do now but I haven't been back since I left. Since the zucchini and mushrooms already have their taste when grilled, I just needed another vegetable that wouldn't need salting and would compliment to the only taste that I want this dish to have - Kung Pao Chicken Sauce without the fiery feel in your tongue Let's cut it to the chase and do it already.

What do we need?

How to:

Wash every thing that needs washing.

Prepare two pans, one for your seared chicken and the other for taking the first few steps in making a Kung Pao Chicken Sauce.

Dry your chicken and sear. I garnished mine with chopped mint stems to add some aroma to it. To ensure the juice in the meat, I seared it on a baking paper.

Sear as long as to what the packaging says.

While waiting for your chicken, slice the fennel thinly and chop both the mint and the coriander into very fine pieces.

Throw the fennel and the coriander in a bowl, add half a teaspoon olive oil and mix.

Throw the zucchini in another bowl with the mint and half a teaspoon olive oil, then mix. The greens are to add more flavor on both veggies.

Grill the vegetables and plate while waiting for your chicken and peanut puree.

Work on the peanut puree ala Kung Pao Chicken sauce.

Heat up a teaspoon olive oil on a pan. Throw in the peanuts.

Add in the spring onions after five minutes.
Add in the garlic. The house smells like it - hmmm~~~

Turn off the stove when cooked and let it sit to cool off.

Chop the onions and throw in the food processor.

Throw the rest in with it when they're cool enough with the soy sauce and vinegar. Have the same amount of soy sauce and vinegar on your mixture.
Blitz(yeah, I learned that from Hive account@meesterboom, food processor does sound like it..blitzzzz) till they turn into a puree, humus like mixture.
Throw in the pan and cook on low fire for 5 minutes so it won't burn. Let it stay till light brown.
When everything is cooled add the honey and done, plate and shout; "service please!" :D.

'Course, I shared it with my hub. He said;

"Today it feels like eating in a resto minus the bill."

Maybe I should charge haha!

What does it taste like? The seared chicken alone - it doesn't taste like anything but spread the peanut puree in it and you got yourself a stingless Kung Pao Chicken tease without over powering the rest of the elements in a dish. It's the first time I made it and like we say in Dutch; "geslagd!. Meaning, it's yum in this case. Don't ask for the Dutch version this time please, translating power drained.

So, one order for your table?

I took all the pics with my Samsung Galaxy A3 2016 Edition

Find the rest of my recipe articles (both in English and Dutch here :

I usually blog about cooking, gardening and photography and if you happen to be interested in all of those, too .

Seared Chicken Sitting on A Peanut Puree Ala Kung Pao Chicken Sauce with Grilled Fennel, Mushrooms and Zucchini

What do we need?

How to:

Work on the peanut puree ala Kung Pao Chicken sauce.

Find the rest of my recipe articles (both in English and Dutch here :

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