Kung Pao Chicken with Potatoes and Bell Peppers

                           

Like a lot of other families, in my house, I am the cook, my boyfriend is the cleaner. We're both pretty content to follow this rule, until one day, he made a chicken stir-fry with potatoes and bell peppers that I couldn't stop myself from eating. I thought to myself: did I really get this lucky! Soon I realized this is the best (and arguably the only thing) he knows how to cook. Better than nothing, right?? The only drawback is the timing. It did take him 2 hours every time to cook, and another 2 hours to clean up the sixty different kitchen gadgets and plates he used to achieve this final glory. 

2-3 servings

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1 inch x 1 inch cubes
• 2 medium Yukon gold potatoes, peeled and cut into 2/3 inch x 2/3 inch cubes
• 1 green bell pepper, seeded and membrane removed, cut into 2/3 inch x 2/3 inch cubes
• 1/2 red pepper, seeded and membrane removed, cut into 2/3 inch x 2/3 inch cubes
• 1 scallion, chopped
• 2 pieces of 1/4 inch x 2 inches x 2 inches ginger
• 1 1/2 tablespoons fermented black beans
• 1 1/2 tablespoons Guilin chili sauce (I use Lee Kum Kee)
• 2 1/2 tablespoons and 2 teaspoons cornstarch, divided
• 2 tablespoons and 2 teaspoons Chinese cooking wine, divided
• 2 1/2 tablespoons ground black pepper
• 1 teaspoon dark soy sauce
• 1 1/2 tablespoons ground black pepper
• 1/2 cup canola oil for frying
• 1 teaspoon salt

Directions:

1. Marinate chicken with 2 1/2 tablespoons cornstarch, 1 1/2 tablespoons ground black pepper and 2 tablespoons Chinese cooking wine. Soak potatoes in cold water in a bowl.
2. Drain potatoes from cold water. Heat up enough canola oil in a pot to fry the potatoes on high heat (oil should almost cover all the potatoes), fry for about 13 minutes or until the potatoes are golden brown and soft. Remove with a slotted spoon and drain off excessive oil on a paper towel.
3. Heat another 3 tablespoons of canola oil in a big pan on high heat. Add scallions and ginger. Sautee for 1 minute. Add chicken and stir fry until half cooked, for about 2 minutes. Add fermented black beans, guilin chili sauce and dark soy sauce. Cook for about another 2 minutes, or until the chicken are just cooked. Pour the potatoes into the chicken and mix. Remove the mixture from the pan and set aside on a clean plate.
4. In the same pan, add a splash of water to deglaze the pan and then add the peppers and cook for about 2 minutes. Turn the heat to low. Add the chicken and potato mixture back into the pan. Mix all the ingredients together. Salt to taste. Serve hot with brown rice.