Happy Chinese New Year (Year of the Dragon)!

Happy Year of the Dragon! I'm sitting here bloated and full after celebrating Chinese New Year with some Kung Pao Chicken, white rice, and fresh salad. I've had an affinity for Chinese culture ever since kindergarten when I met one of my best friends--Sophie. She spent part of her child in France, the United States (where I met her), and returned to her roots in China. We spent the next 15 years writing letters and emails to keep in touch. After 12 years, we finally had a reunion (talk about a lasting friendship). She introduced me to Chinese food in 2nd grade (couldn't get enough of those fried doughnuts) and taught me how to wield chop sticks (as well as play it on the piano). Someday, I plan to take a tour of China with her. In the meantime, I'll have to deal with an Americanized recipe of Kung Pao Chicken. Sometime, I'll get her to give me her famous dumpling recipe (a dish every good Chinese person should know). 

Ingredients:

• 1 lb of chicken
• 2 tablespoon of cornstarch
• 1 tablespoon of sesame oil (plus some)
• 3 tablespoons of chopped green onions
• 3 minced garlic cloves
• 1 teaspoon crushed red pepper
• 1 teaspoon powdered ginger
• 4 tablespoon rice wine vinegar
• 4 tablespoons soy sauce
• 4 teaspoons sugar
• 1/3 cup honey roasted planters peanuts and cashews
• 1 medium zucchini, chopped
• 1 medium squash, chopped
• 2 cups white rice
• butter
• 3 cups water

Directions:

(The rice takes approximately 20 minutes to make. You may want to start it before you start your chicken because the chicken doesn't take long.)

In case you've never made rice before...

• I use butoni rice. Measure about 2 cups of rice into a large pot. Add 3 cups of water. Bring to a boil for about 30 seconds. Then turn on low heat and cover (it is important you cover the rice, the steam plays a major role in cooking the rice completely). Let simmer for 20 minutes. Once the rice is done, I melt 2 tablespoons of butter and mix it into the rice.

1. Cut chicken into 1 inch pieces.
2. Place in bowl and mix with cornstarch. (Make sure the chicken is thoroughly covered).
3. Heat sesame oil on medium heat in a wok. It's important that you have enough sesame oil to cover the bottom of the wok. (You want your wok, or skillet, to be big enough to fit the amount of chicken, but not too big. If it's too big, the oil will be spread thinly over the surface of the wok and you won't get the fried texture. This happened to me, but it tastes wonderful either way. So don't stress if it does occur.)
4. Add chicken to the wok and fry until cooked all the way through.
5. While the chicken is frying, mix a small bowl with the green onions, garlic, pepper, and ginger. Then add these to the chicken. Let simmer for 15 seconds. Keep stirring, so it doesn't get stuck to the bottom.
6. Mix rice wine vinegar, soy sauce, and sugar in a small bowl. 
7. Cover the chicken with the sauce. Mix well.
8. Add peanuts. 
9. Add zucchini and squash slices. Cook on low heat for about 10 minutes.
10. Let simmer on low heat (stirring occasionally) until rice is complete.

Enjoy the Year of the Dragon with this recipe!

-Cara