Kung Pow Chicken!

Kung Pow Chicken recipe I learned from Ermo and helped make with Leslie at his and Shu’s place today.  It was soooo sooo delicious!

4 chicken thighs cut into tiny-ish cubes.  Best if thigh is still somewhat frozen.  It is easier to cut.

Mix up the marinade for the chicken.  Some salt, soy sauce, vinegar, sugar, and corn starch (mixed with a bit of water).  Basically this is done without any measuring.  You do it to how you like it.  So, if you like it salty then more salt and soy sauce.  If you like it a bit bitter have more vinegar.  If you like a bit sweet and salty have more sugar.  Basically you have a bowl and you use a ladle and you pour those ingredients into the ladle and you use that to measure and mix.

Once you get it how you like it mix it into the chicken and let it sit for 20 minutes.

While that is sitting get your spices together.  Numb spice you just buy already and don’t do anything.  The chilli peppers you may have whole and you just use kitchen shears to cut tiny lengths.  Then chop up onion sprouts and a few cloves of garlic to your liking.  Also pour out some peanuts.  Can just use unsalted peanuts from the store.

By now the twenty minutes is probably up and you can heat oil in a wok on high and once the oil is very hot put the cut up chicken into the pan.  Stir vigorously keeping the chicken moving and flipping.  A sort of stir flip motion continuously.  Do this until you start to see the chicken change from pink to white.  Once that happens immediately take the chicken off the heat and put it onto a plate.  You may pour off any of the excess juice to either save or throw away.

Now turn the heat to a medium temperature and add in some oil again.  Let it heat up.  Then add in the numb spice and chili pepper and stir them around until it smells good and the garlic is looking nice.  Then add back in the chicken.  Turn up the heat a bit.  And then add in the onion sprouts and peanuts.  This part you must continue the stir and flip motion vigorously until the chicken is mixed in with the other ingredients and appears to be fully cooked.  Note that this does not take very long.

You can eat this by itself or if you want can serve with some rice.

Also, the cool part about this is that it is highly dependent on what you like and what tastes good to you.  So, there really is no wrong way to make kung pow chicken.  You could add other vegetables if you want or leave out some of the spice if you think it is too spice.

Cooking when Sick

When feverish and hungry, follow your instincts.  They are raw and ready to be used when sick.

  1. Moist, piping hot chicken slathered in a spicy bbq sauce
  2. Wrap in a soft, refrigerated taco shell nestled in a bed of snappy spinach
  3. Drink warm water or tea

Eat when fluctuating between hot and cold.  The meal matches your symptoms and most likely your disposition.  The effect it has is almost immediate.  It sends you into a blissful state of peace knowing that you are not the only thing here with such a crazy temperature differential.


Of course your appetite quickly vanishes though.  Not really sure why.  Can’t wait to be better.

Lentils Recipe

Lentils recipe I came up with:

  • cooked lentils
  • herb rice
  • orange chicken
  • cooked broccoli
  • seared pear (cooked with oil and honey alongside cashews and pecans)
  • Seasoned with cinnamon, very little nutmeg, and curry.

Haven’t tried it yet but will next week hopefully.  High in fiber, protein and vitamin C.