Cleo Magazine

Cleo Magazine
My favourite pastime magz!
Kung Pao Chicken (with JinZhen Hua)
Stir fry chopped garlic, spring onions (optional), sliced 200g chicken fillets, 9 dried chili peppers, 12 dried lily flowers (soaked jinzhen hua tied into knots), pour in some water, 2 tbs of soya suace, 1 ts of dark soya sauce and sugar, 1 tbs of rice wine, 1 ts of sesame oil and sugar, half ts of black vinegar, a dash of my special hot sauce. Serve well with rice.

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