Kung Pao Chicken Dumpling Sisters
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Date: 2020-05-11
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Comments and reviews: 10
WC
LOL The moment I saw that you used chicken breast in this recipe. I know first hand your recipe is NOT AUTHENTIC, and caters to western taste, and nothing like the real thing. ASIANS (Chinese, for this matter) almost NEVER USE chicken breasts in stir-fry, it's a dry chunk of meat that only westerners highly value. Also, the recipe ITSELF is not how they will make it in China. Also, THIS IS A SICHUANESE dish, NOT CANTONESE. You guys lack knowledge of Chinese cooking to be teaching Chinese cooking. You girls look cute and bubbly. that's about it.
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LOL The moment I saw that you used chicken breast in this recipe. I know first hand your recipe is NOT AUTHENTIC, and caters to western taste, and nothing like the real thing. ASIANS (Chinese, for this matter) almost NEVER USE chicken breasts in stir-fry, it's a dry chunk of meat that only westerners highly value. Also, the recipe ITSELF is not how they will make it in China. Also, THIS IS A SICHUANESE dish, NOT CANTONESE. You guys lack knowledge of Chinese cooking to be teaching Chinese cooking. You girls look cute and bubbly. that's about it.
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Gavin
I gave this recipe a spin a few times and every time it was a complete winner with everyone who feasted on this. Looking at the negative comments below, all I can say is that even if this is not what all those whining whingers think is a classic Kung Pao, then who cares! The flavors are magnificent and definitely a recipe I have saved for repeated use. Well done sisters: -) Why people have to swear at you for not removing peanut skins is just ridiculous - I don't ever remove peanut skins, no matter which way I use them.
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I gave this recipe a spin a few times and every time it was a complete winner with everyone who feasted on this. Looking at the negative comments below, all I can say is that even if this is not what all those whining whingers think is a classic Kung Pao, then who cares! The flavors are magnificent and definitely a recipe I have saved for repeated use. Well done sisters: -) Why people have to swear at you for not removing peanut skins is just ridiculous - I don't ever remove peanut skins, no matter which way I use them.
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Jessica
I made this the other night for my family and it was delicious. My sauce was not as thick or dark as your, most likely because I added a little bit too much water and the soy sauce I used wasn't that dark soy that you used. The chicken was perfect and that marinade made it so tender! This was the first Chinese dish I ever made and I am excited to use some more of your recipes! You gals are so cheerful it's hard not to watch your videos. Thank you!
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I made this the other night for my family and it was delicious. My sauce was not as thick or dark as your, most likely because I added a little bit too much water and the soy sauce I used wasn't that dark soy that you used. The chicken was perfect and that marinade made it so tender! This was the first Chinese dish I ever made and I am excited to use some more of your recipes! You gals are so cheerful it's hard not to watch your videos. Thank you!
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Chen
As chinese, I usually don't make comments to tell it authentic or not. But this looks really terrible. Those chicken chunks were too big and obviously the dark soy sauce were way too much which make it looks so unappetizing. And using chopsticks to marinate the chicken doesn't help at all. The only way is using your hand. The pressure of your hand put on the chicken will bring the juice and flavor into it. It will taste much better!
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As chinese, I usually don't make comments to tell it authentic or not. But this looks really terrible. Those chicken chunks were too big and obviously the dark soy sauce were way too much which make it looks so unappetizing. And using chopsticks to marinate the chicken doesn't help at all. The only way is using your hand. The pressure of your hand put on the chicken will bring the juice and flavor into it. It will taste much better!
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WWK
Please don't add dark soy sauce, at least not that much. It makes the dish too dark and ugly. Also stir-frying dish can be better presented. This is not authentic Kung Pao Chicken at all. For those who are interested in Chinese food, I recommend this book: Land of Plenty: A Treasury of Authentic Sichuan Cooking. This is the best Chinese recipe book in English I've ever seen. Yes, you can find Kung Pao Chicken in it.
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Please don't add dark soy sauce, at least not that much. It makes the dish too dark and ugly. Also stir-frying dish can be better presented. This is not authentic Kung Pao Chicken at all. For those who are interested in Chinese food, I recommend this book: Land of Plenty: A Treasury of Authentic Sichuan Cooking. This is the best Chinese recipe book in English I've ever seen. Yes, you can find Kung Pao Chicken in it.
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MyFirstGarden
This is just fundamentally wrong, first of the use of heat is wrong, always add oil when the wok is hot and ready to prevent sticking; secondly the rice wine should be in the chicken instead of being simmered away on its own, that's rule number one for cooking meat/seafood in China. Maybe time to get trained in an actual Chinese culinary school before writing a Chinese cook book?
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This is just fundamentally wrong, first of the use of heat is wrong, always add oil when the wok is hot and ready to prevent sticking; secondly the rice wine should be in the chicken instead of being simmered away on its own, that's rule number one for cooking meat/seafood in China. Maybe time to get trained in an actual Chinese culinary school before writing a Chinese cook book?
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houchi69
Chinese people don't eat Jasmine rice. even if you are from Hong Kong or Guangdong (or Cantone, where Cantonese originated, we mainly eat medium grain or short grain rice. Jasmine rice is a long grain rice, and China, Taiwan, Hong Kong, Korea and Japan don't commonly eat. How do you make a Chinese cookbook when you are not knowledgeable about Chinese foods and food cultures at all?
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Chinese people don't eat Jasmine rice. even if you are from Hong Kong or Guangdong (or Cantone, where Cantonese originated, we mainly eat medium grain or short grain rice. Jasmine rice is a long grain rice, and China, Taiwan, Hong Kong, Korea and Japan don't commonly eat. How do you make a Chinese cookbook when you are not knowledgeable about Chinese foods and food cultures at all?
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Zihao
Please stop making foods that you don't know the authentic way cook them. Or at least give a note saying it's not the original way. I just wanted to bang my head against wall when I watch this. It's like making a shepherds pie with beef chunks and soy sauce and make it sweet. you can't call that shepherds pie anymore, come on
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Please stop making foods that you don't know the authentic way cook them. Or at least give a note saying it's not the original way. I just wanted to bang my head against wall when I watch this. It's like making a shepherds pie with beef chunks and soy sauce and make it sweet. you can't call that shepherds pie anymore, come on
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wiodesignsbackup
Bicarbonate of soda in meat is regarded as a cheap restaurant trick to improve unfresh meat's texture in HK. Like msg, meat tenderizer, food colouring in sweet and sour dishes and etc, it is not a traditional ingredient to Cantonese home cooking. Though PKC not a Cantonese dish its quite common in here.
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Bicarbonate of soda in meat is regarded as a cheap restaurant trick to improve unfresh meat's texture in HK. Like msg, meat tenderizer, food colouring in sweet and sour dishes and etc, it is not a traditional ingredient to Cantonese home cooking. Though PKC not a Cantonese dish its quite common in here.
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C4damnyou
First the recipe in the JO website and this crap. I am really furious. Kong Pao Chicken is Sichuan cuisine, it is not Cantonese. And Sherry, oh my god. I am actually a fortified lover and I love Flor Sherry but in this. Kill me, please. And the cooking, kill me now, kill me. 100% Crap promised.
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First the recipe in the JO website and this crap. I am really furious. Kong Pao Chicken is Sichuan cuisine, it is not Cantonese. And Sherry, oh my god. I am actually a fortified lover and I love Flor Sherry but in this. Kill me, please. And the cooking, kill me now, kill me. 100% Crap promised.
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