Chicken Pot Pie

This is an old family comfort food item that I grew up with.  My mother was a good cook but this was one of her easy meals because she bought these frozen and just heated them up in the oven.  As kids we loved them and they were easy on her.  But as I grew up I got more of an appreciation for natural ingredients and making these pies from scratch.  And making these yourself is not so difficult and gives you more control over what goes into the pie.  Lots of this can be done in advance like preparing the stock and later the gravy.   Note that this dish is quite filling but taking the extra steps to make fresh stock is well worth it.  My family absolutely LOVES Chicken pot pie!

Here I have two slow cookers that I have added chicken feet, chicken necks, onions, peppercorns, celery, carrots and bay leaves.  I will cook these on low overnight until the meat is literally falling off the bone.  But I won’t use this strained meat in my pie.  You’ll want to use fresh chicken meat for better flavor.

After cooking all night, this is the liquid that got strained out.  As you can see it has a lot of fat in it.  We can use that in the gravy if we want but we do not want it in the stock.  So I chill the stock in an ice bath for an hour.  You will want to cover it during this process. Then move it to the freezer and once cold enough, you will scrape the fat off the top and get as much of that fat out as you can.

Next we want to prepare our dough. I have to confess this hot water crust recipe is NOT mine and I do not claim credit for it.  This recipe can be found in other places on the internet and I use it when making my own pot pie crust.  The recipe for the dough will be at the bottom of this post with everything else.

After we get the shortening and liquid ingredients together and incorporate the flour, we want to form it into a ball.  Cover it in a bowl as above and let it rest in the refrigerator for 30 minutes.

For our gravy, I used 1 cup of flour with a quart of our stock.  I cooked the flour in 1/3 cup of chicken fat (you can use oil or butter instead).  Once the fat and flour make a paste, cook that for about 3 minutes and then slowly pour in the stock while whisking.  It should make a smooth gravy.  To that I’ll add 2 cups of diced chicken breast and/or thighs.

I highly recommend using both chicken breast and thigh meat for best flavor.  I’ll add 1/2 of a leek washed, sliced and chopped as well as peas and carrots.  For the leeks, cut off the dark green top and roots on the bottom.  Slice it lengthwise and soak in cold water to get any dirt out.  Once you’ve done that. cut it legnthwise twice more for thin stalks and then slice those strips up into 1/2″ pieces.  Then add to the gravy.  After that cooks for 15 minutes, I add 1 cup of half and half.

We want to start rolling out our dough between two sheets of wax paper.  I like to get mine about 1/8″ thick.

Lay the dough over a pie pan and trim the edges.  Save leftover dough and put pack into our rolled out pieces until we have 6 pot pie pans lined with dough.

Mine doesn’t look too pretty there but after it bakes, any imperfections will be gone.   I’ll press the sides at the top a little to make it all more even but that’s the extent of what I do to the bottom crust before baking.

Ladle gravy into each one up to the top.  After all are filled as above, start covering them with more flat pieces of dough rolled out between sheets of wax paper and then trim the edges.

I like to poke holes in the top of the crust on each pie so that the gravy doesn’t spill out of the sides when it gets really hot.

Put the pies into an oven preheated to 375 degrees and bake for one hour to 70 minutes.  When finished, take the pies out and allow them to cool for 15 minutes before serving.  Especially if you will be serving children.

I like to flip my pie over on the plate and dig in!! It has to be a two crust pie because well… the crust and the gravy are the best parts!!

Chicken Pot Pie (serves 6-7 as a main course)



  • 3 cups solid vegetable shortening
  • 1/2 cup hot water
  • 2 tablespoons milk
  • 5 cups all purpose flour
  • 1 teaspoon salt
  • Six 8″ pie tins (available at your grocer’s baking aisle)


  • 1.5 lbs chicken feet
  • 1.5 lbs chicken necks
  • 2 cups chopped carrots divided
  • 2 cups chopped celery divided
  • One large onion
  • 2 teaspoons black peppercorns
  • 4 bay leaves


  • Stock from above
  • 1/3 cup oil, butter or chicken fat
  • 1 cup flour
  • 2-3 cups diced chicken breast and thigh meat
  • 1/2 leek sliced and chopped (dark green parts discarded)
  • 2 cups frozen peas and carrots or mixed frozen vegetables
  • 1 cup half and half
  • 1-2 seasoned chicken boullion cubes



  • Divide the chicken meat in half and put in a pair of slow cookers with carrots, celery, onion bay leaves and peppercorns.
  • Cook overnight on the cooker’s low setting.
  • Strain the next day and discard all solids.
  • Chill the liquid in your freezer for 1.5 to 2 hours (until the fat solidifies and you can skim it).
  • Skim as much fat as possible.
  • Freeze any leftover unused stock after skimming.


  • Heat 1/3 cup fat from skimming the stock or butter in a pot.
  • Add the flour and whisk to mix well.
  • Cook about 3 minutes and then slowly pour in 1 quart of the stock from above while whicking to mix.
  • Add the chicken, chopped leeks, peas and carrots.
  • Simmer for about 20 minutes.
  • Mix in the boullion cubes to taste.


  • Place shortening in large bowl. Pour hot water and milk over the shortening.
  • With a dinner fork, break up the shortening. Tilt bowl and beat quickly with the fork, until the mixture looks like whipped cream (this will take about 5 minutes). Some water will splash out of the bowl as you beat – that’s okay.
  • Pour flour and salt over shortening mixture and beat well with the fork, forming a dough that cleans the bowl.
  • Form into a ball.
  • Put in a bowl and cover.
  • Put the dough ball in the refrigerator and allow to rest for 30 minutes.


  • Preheat oven to 375 degrees.
  • Roll dough flat between two sheets of wax paper with a rolling pin.  You want to make roughly 10″ rounds of dough that are 1/8″ thick. Make 6 of these.
  • Place the flat pieces of dough into the pie tins and trim excess dough from the edges.
  • Save any scraps from trimming and return to the dough ball.
  • Ladle enough of the gravy into each pie to completely fill each one
  • Roll out six 8″ round pieces of dough 1/8″ thick.
  • Cover each pie with the round pieces.
  • Pinch the edges to seal each pie
  • Poke two slits into each pie crown.
  • Put pies in the oven and bake for 60-70 minutes until the crusts are golden brown.
  • When pies are done, remove them from the oven and allow them to rest for 15 minutes.
  • Serve on ceramic or china plates.

I hope you enjoy this recipe as much as my family and I do.

Thank you!




Panang Curry Chicken

I felt like getting back to my Thai cooking roots with this post.  This is one of the most flavorful dishes you will ever eat.  Incorporating the best from sweet, savory, sour and spicy, this meal makes your taste buds sing!  This dish is a favorite among most of my family (the part of my family that can eat somewhat spicy food).  While Panang Curry is a Malaysian dish by name, the use of a pounded curry paste with lemon grass and coconut milk or cream is definitely a Thai tradition.  So though this dish may be popular in Malaysia, it is most definitely a rice dish of Thai origin.

Above we have most of the ingredients of our curry paste.  Not shown are garlic, shallots, soy sauce, ginger and galangal.  But starting from the top and winding in clockwise are Chili powder in a bag, ground coriander, shrimp paste, tmato paste, red onion and lemon grass and ground cumin.

The shrimp paste is an ingredient rarely seen or discussed in the US so I will go into more detail on that here.

This is dried, fermented shrimp paste.  This is perhaps the most pungent ingredient used in Thai cooking.  The smell is very strong and depending on what you are making with it, it is often better to be cooked outside.  Indeed there is a dish called Nam Prik Gapee (fried fish with shrimp paste and water dip) that when eaten, can literally wreck your breath for more than a day.  I know because it’s happened to me and I had to sleep on the couch when I ate it.  This condiment is made by harvesting fresh small shrimp from the sea or from fresh water lakes and then mashing them into a paste.  The paste is then mixed with salt and allowed to ferment in baskets.  It is later dried in the sun and formed into solid bricks or cakes of shrimp paste.  Called Gapee in Thai, the dried shrimp is mixed with other ingredients to flavor food.  This stuff is impossible to eat straight out of the container (it is incredibly salty) and it has to be cooked before use.  In the tub above, even after opening the lid, the surface of the product was coated with a wax seal that I had to break when I opened it.  That’s when the smell hits you.  I store my excess in the garage.  For what we are going cook, we only need to use about a tablespoon of it and we’ll be grilling it and then mixing it with a lot of other ingredients so it shouldn’t be too smelly cooked indoors.

Above, I have about a tablespoon that I will wrap in aluminum foil to cook.  I cook it not only for the grilled flavor but to ensure the paste is safe to eat and cooking it cuts way back on that fishy taste and smell.

I have the paste wrapped in aluminum foil.  Now you COULD cook it over your grill but we only need about a minute of high heat for a tablespon full like we have here.  A gas stove on high will work too.

I am cooking mine with a brulee torch on all sides for about a minute before adding the paste to the mortar and pestle with the other curry paste ingredients.

Here I have pounded the roasted shrimp paste with the garlic, shallots, onion, lemon grass, coriander, cumin, chili powder, ginger, galangal, soy sauce and a little lime juice.

Above are my ingredients for the gravy part of the sauce.  Coconut cream, brown sugar and fish sauce.  Before we start, it is important that we start cooking our rice.  For me, that means adding 3 cups of well rinsed Japanese medium grain rice to the required amount of water and starting the cooker.  This is the way this dish would be eaten in Northern Thailand.  In Southern Thailand they would use Jasmine rice.  You can use whatever rice suits your own fancy.

Here I have about 1.5 lbs of chicken tenderloins cut into bite sized pieces.  To start this dish, we will heat some oil and fry the curry paste first.

I will let the vegetable oil heat here for a full minute on high heat before adding the curry paste.

You want to fry the paste until it’s very fragrant.  The smells of garlic, lemon grass, chili pepper and shrimp paste will be prominent before we add the next ingredient.  I cooked this on high heat for about 90 seconds stirring constantly.

Here I am adding the two cans of coconut cream.  Thai people add coconut milk and/or cream to their curries to soften the savage attack of the spices on the palette.  This curry paste is quite strong in flavor and will easy overpower the palette of most people.  The coconut attenuates this to a normal level for us.  And for this dish – this is next point is very important.  When you go to get the coconut cream for this.  If you go to any Asian market (and even some US grocery store chains) you will see they have coconut milk at least and hopefully the cream.  Try to find the coconut CREAM instead of the MILK.  There is a difference.  Coconut cream is the liquid that is the first press from the shredded coconut meat and if you don’t have it, you have to add corn starch to the gravy to get it as thick as the cream will get it.  You want the gravy to be rich and somewhat thick.

I use a whisk for this next step.  You want the curry paste well mixed into the coconut cream.  If it isn’t, your diners might get a lump or two of the paste itself and you will hear about it if they do.  Much spicier and hotter than the rest of the gravy, it is brutal on the taste buds.  Take the extra time to get this well mixed.  Note the lovely peachy hue of our gravy.  That pinkish-orange color is the hallmark of good Panang curry sauce.

Next we’ll add our chicken.  Now you can add beef or shrimp but I find red curry to be best for beef and green curry to pair better with shrimp.  (I will add those recipes at some point later to this blog).  But you are by no means bound by my preferences.  Feel free to cook what you want in your kitchen.

Stir this well until the chicken pieces start to get opaque.

Here I’ll add a heaping tablespoon of brown sugar and stir well to dissolve it.  

Next I’ll add the juice of one whole lime, one half at a time.  We need some more citrus to balance out that sweetness.

And here, I’ll add about 3 tablespoons of fish sauce.  Stir this very well.  It’s here that you will want to taste it.  It should have a nice balance between sweet, salty and sour as well as with spicy heat.  Here is where you will make any final corrections in flavor.  Add sugar, lime juice or fish sauce, depending on whether your dish needs more sweetness, acid (sour) or salt, respectively.

I like to add a cup or so of frozen peas and carrots.  This will be the last ingredient we will add while the dish is actively cooking.   Give it a good stir and let it simmer on very low heat for about 10 more minutes.

With 8 minutes left for my rice to cook, I shut off the heat on my curry sauce.

I have one final ingredient I will add to the curry after the stove is shut off.  These snow pea pods will cook using the left over residual heat from our gravy.

Snow peas added to our curry.

And our final stew ready to be served over rice.

This is my own dish with chopped cilantro leaves and sliced Thai red chili pepper added.  I add about 1/2-1 cup of gravy to each cup of cooked rice.

And the final dish after a good stir.  It’s ready to eat after a quick drizzle of additional fish sauce.

I hope you enjoy this dish as much as my family and I do!

Panang Curry Chicken (serves 5-6 as a main course)


  • 1.5 lbs chicken tenderloins cut into bite sized pieces
  • 1/4 cup vegetable oil
  • Two 13.5 oz cans of premium quality coconut cream
  • 1.5-2 tablespoons brown sugar (to taste)
  • 1.5 cups frozen peas and carrots
  • 1.5 cups cut fresh snow pea pods
  • 2-4 tablespoons fish sause (to taste)
  • Juice of 1-2 limes (to taste)
  • 3 tablespoons of either prepackaged penang curry paste or use the below recipe

Panang Curry Paste

  • 4 garlic cloves
  • 1 tablespoon tomato paste
  • 2 tsp minced red onion
  • 1 large shallot
  • 2 lemon grass stalks pounded into paste
  • 1 tablespoon galangal (thai ginger) root pounded to paste
  • 1 tsp ginger paste
  • 1 tsp soy sauce
  • 1 tablespoon grilled Thai shrimp paste
  • 2 tablespoons red chili powder or 4 fresh thai chilis pounded into paste
  • 2 teaspoons coriander powder
  • 2 teaspoons ground cumin


  • Pound the Panang Curry paste ingredients in a mortar and pestle or use premade paste bought from an Asian grocer.
  • Begin cooking the rice you will serve with the dish.
  • Begin heating the oil in a pot
  • Fry the curry paste in the oil for about 90 seconds (it will be very fragrant)
  • Add both cans of coconut milk and whisk together well.
  • When red oil starts to appear on top of the coconut milk, add the chicken pieces and stir well.
  • Add brown sugar
  • Add lime juice
  • Add fish sauce
  • Stir well and taste.  Add any of the 3 condiments desired to fill in flavor gaps to personal taste.
  • Add the frozen vegetables and stir well.
  • Simmer on very low heat for about 10 more minutes.
  • Turn off heat.
  • Add the snow pea pods and stir well.  Allow the gravy to rest about 10 minutes.
  • Serve over steamed white rice (your preference here).





Salted Fish and Chicken Fried Rice

This is just about one of my favorite fried rice dishes.  And three months ago I had never heard of it.  I went into a Malaysian/Thai restaurant I go to now and then and saw this on the menu.  They had three “salted fish” dishes and this one was recommended by our waiter so I ordered it.  And I was amazed at how delicious and simple it was.  Nothing haute cuisine-ish.  Just delicious taste without being fishy.  So I set out to duplicate this at home since I loved it so much.  I spent weeks researching ingredients and testing things.  And I will tell you I made some dreadful mistakes.  What you see here is the correct recipe with the bugs worked out.

The most important ingredient to mention here is the salted fish.  The dish gets a LOT of flavor from this one ingredient and if you don’t get the right salted fish, it will be a disaster.  Online research was very little help in this area so I had to go out and experiment.

What you see here is the correct ingredient though you might also find it in chunks without the skin.  What I have above is dried, salted Yellow Croaker.  It is the whole fish gutted and then dehydrated.  The meat has the texture of stringy beef jerky and a mellow salty fish taste.  It is not putrid smelling but it does smell like fish.  To use this, you peel the flesh off of the skin which will have (the skin) a firm leathery texture.  After peeling off about a dry measure cup of loose dried meat, you will want to mince it with a sharp knife.

What you see above is your dried, salted fish removed from the skin and minced.  If you can find it without the skin that is fine.  But I love what I have here despite it looking creepy because I know what I have here was made by the staff at this farmers market and therefore fresh and quality controlled.  And when I say it looks creepy – check the image below for what the dried fish looks like flipped over…

So with this ingredient explained and prepared, lets move onto the rest of the pieces.

Here we have day old long grain Jasmine rice cooked in a rice cooker and then refrigerated overnight.  I wet my hands and broke up the clumps into individual grains of rice to make what you see here. You want the grains as separate as possible before frying.

Above I have everything except for the fried rice sauce.  Starting with the oil and going clockwise, we have vegetable oil, thin slices of chicken tenderloins, 3 eggs beaten, minced garlic, cut snow pea pods, scallions and the flower buds from Chinese chives, green romaine lettuce minced into strips, minced salted fish, frozen vegetable mix and finally our rice in the center.

I get my wok burner very hot and preheat my oil.  But before I start cooking after the oil gets hot, I lower this heat to about 20%.

After the heat is lowered, I toss in my garlic and salted fish.  Gently fry these ingredients.  If you start smelling anything burning, drastically reduce the heat.  This dish is ruined if you burn any part of it.  In making this, my blast furnace of a wok burner is actually a handicap.  I had to be very careful here.  After you fry the fish and garlic for 20 seconds, move them aside and add the eggs and scramble them.

After the eggs are scrambled, add your chicken and start stirring well.  keep the food moving to avoid burning anything.  After this, I add my scallions and chive buds and snow pea pods.  Get the pods coated well with oil.

After the pea pods cook for about 15 seconds, add the rice.  Turn up the burner to about 30-40% and keep cooking.  Again if you even smell the hint of burning, back the heat off.  Dump in the frozen vegetables and the romaine lettuce.  You may be asking yourself what the romaine lettuce is for.  The salted fish is dry.  Mixing this food around here, the romaine will give up its moisture and help steam the fish.  It will make it a little softer so it’s not so much like beef jerky and the romaine also helps keep the moisture well balanced within the rice.  It seems strange but trust me, it works!

Carefully add the fried rice sauce, pouring in a spiral and mix well.  After another 45 seconds or so, remove the wok from the heat.

Move the rice to a large serving bowl.

Once again, without any ceremony or rituals my son does the taste test for me.  He likes this as much as I do.

And here is mine with hot peppers and fish sauce added to season.  I am so happy I was able to reverse engineer this dish to find out what was in it and make it myself.  This is not an especially sweet dish – mostly savory.  And unless you add hot peppers, it’s very mild too.  But what it lacks in peppery heat it more than makes of for in flavor!  Despite being full of salted fish, it does NOT have a fishy flavor at all.  Even people with an aversion to seafood flavors will be able to handle this dish.

Salted Fish and Chicken Fried Rice (serves 6-8 as a main course)


  • 4 dry measure cups of uncooked Jasmine long grain rice
  • 3/4 lb thin chicken filets cut into strips
  • 1 dry measure cup minced salted dried fish
  • 5 garlic cloves minced
  • 3 large eggs beaten
  • 1 cup snow pea pods cut in half
  • 1 cup scallions
  • 3 tablespoons chinese chive flower buds (optional)
  • 1/2 cup romain lettuce greens minced into small strips
  • 3/4 cup frozen mixed vegetables
  • 4 tablespoons vegetable oil


  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons water


  • Cook the 4 cups of Jasmine rice the day before and refrigerate overnight
  • Wet hands and break the rice into individual grains.
  • Mix the sauce ingredients in a small bowl well
  • Heat the vegetable oil over high heat in a wok.
  • When the oil starts to smoke, lower the heat by 70% and add the garlic and dried fish.
  • Fry gently, stirring carefully as not to break up the pieces of fish.
  • Move the garlic and fish up the side of the wok some and pour in the eggs
  • Scramble the eggs
  • Add the chicken and stir well with the other ingredients until the chicken starts turning opaque.
  • Add the snow pea pods and stir, frying gently.
  • Add the chive buds and scallions.  Stir well.
  • Increase the heat to 40%
  • Add the rice and if needed, add a little more oil to the center of the wok.  Stir well.
  • Add the frozen vegetables and the lettuce strips and mix well.
  • Pour in the fried rice sauce carefully in a spiral and stir well.
  • Cook another 45 seconds and remove from heat.
  • Put into a large bowl and serve.
  • Provide chopped peppers and fish sauce as desired.




Kung Pao Chicken

This is a common dish in any Chinese restaurant.  It was my favorite Chinese dish as a teenager.  As a child, the only Chinese dish I ever tasted was sweet and sour chicken because my mother and father loved it.  As I got older I realized there was far better cuisine to be had.  And in addition to being my first favorite, this dish is still the favorite Chinese dish of a dear childhood friend of mine, Mark Mason.  Mark I am dedicating this post to you!  Mark found this small hole in the wall Chinese restaurant near the University of Maryland when he was a student there that had the BEST Kung Pao Chicken!  I can vouch to this having tasted it myself.  He would stop in this place several times a week to eat, so bad was his craving for Kung Pao Chicken.  Mark still makes pilgrimages to this place now and then even today.

What I am going to present here is the Kung Pao Chicken you will find in a Chinese restaurant in the United States.  The way this dish is made in China is different and that type will not be treated here.  Four ingredients are common to any Kung Pao recipe.  Peanuts, chopped celery, hot peppers (dried or fresh) and onions. The rest of the ingredients will vary.


As with almost any Asian dish – we make our rice first.  I am making 3 cups here because there will be 4 of us eating it.  Ok, so on with the ingredients. One of the most important parts to good Kung Pao dishes are the peanuts.  Because this is a central ingredient we do not want to skimp on quality.  Do NOT buy peanuts that are already salted or roasted.  Especially not salted.  If you have to settle for roasted that is fine but no salt.  But if you can find them, unsalted raw peanuts are far and away the best.


I get my peanuts from the agricultural department at Mississippi State University (I am partial to them because my oldest son is a student there). These are very high quality peanuts  that literally go from the farm to the market and are frozen on the same day they are harvested and shelled.  I have to say I am very pleased with them.  You get flavor and crunch with such a superior product.  The texture of the peanuts are paramount to good Kung Pao!  They will be cooked and pick up their flavor when roasted in the oil with the garlic.


For my example dish here, the ingredients starting from the top right and going clockwise in a circle are:  Peanut oil, chopped celery, 1 quartered medium onion, Kung Pao sauce (recipe below), raw peanuts, chili peppers, raw chicken cut to bite sized pieces, minced garlic and chopped carrots.

There are two common ingredients found in Kung Pao Chicken I did not use here.  Mushrooms and bell peppers.  Now I like mushrooms but unfortunately the other people eating this – my wife and two younger kids – don’t.  So it is omitted for this demonstration.  And while you will find bell peppers often in restaurant Kung Pao dishes too, in my humble opinion bell peppers are one of the most overused vegetables in Chinese and Thai cuisines.  It’s like a cheap filler to boost profits.  Take out expensive meats, put in cheap bell peppers.  Don’t get me wrong, I love bell peppers raw.  But cooked, you can taste them every time you burp for DAYS so I don’t like them in my stir fry.  But if you like bell peppers yourself by all means indulge yourself.

Now I have said in many other posts on Asian dishes that you must have extremely high heat.  I will say that it makes a much better tasting dish that gives that wok hei, or breath of the dragon taste.  That slight char flavor that many Chinese dishes are known for.  But I will not sit here and tell you it is a requirement.  You can make a delicious Kung Pao Chicken on your stove in a skillet.


With me, since I have the tools, I fire up my mighty wok burner and set my 18″ wok on it.


After getting the wok and oil very hot, my carrots go in.  They need a little bit longer than the other ingredients to get tender.  Because of the high heat, this whole meal will be done in under 2 minutes and 30 seconds.


I add my chicken and peanuts next.  In the time it takes the chicken to become opaque, the peanuts will more than roast enough in that hot oil.  Look at that smoke – that’s giving us some good flavor.


All the ingredients are added next except for the sauce.  I cook everything here for another 35-45 seconds.  But with the sauce. that gets stirred in quickly and gets thick within seconds because of the starch right before we finish.


And here it is in my serving bowl with sauce and still piping hot.  One secret with the sauce.  Kung Pao sauce – while spicy – is not supposed to have an overpowering flavor.  The taste comes from the peppers, celery and peanuts before the meat.  You want a milder sweet and savory flavor so you will note I dilute mine below.  Most of the flavor in the sauce comes from soy sauce and sugar.  This is a wonderful versatile meal with a very broad appeal.


Here is my own dish plated.  You’ll note I have piled on the sliced chili peppers.  That’s why I used my own dish as the example because my family’s plates are all absent of peppers which makes them technically NOT Kung Pao at all.  But all plates were empty after dinner so I did my job.  Mark, I was thinking of you while we ate this, buddy!  If you try this recipe I’d love your thoughts.


Kung Pao Chicken (serves 4-6)


  • 4 tablespoons peanut oil
  • 1 lb chicken breasts or tenderloins sliced into bite sized pieces.
  • 2 cups shelled raw peanuts
  • 1 1/2 cups sliced celery
  • 1 cup sliced carrots
  • 1 medium onion quartered.
  • 1 cup mushrooms sliced.
  • 4-5 cloves garlic pulped and minced.
  • dried or fresh hot chili peppers to taste.
  • 1/16 tsp Chinese white pepper (optional)

Kung Pao Sauce

  • 4 tablespoons corn starch.
  • 1 tablespoon sweet soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons white vinegar
  • 2-3 tablespoons brown sugar (to taste)
  • 3/4 cup cold water


  • Mix the corn starch and water very thoroughly.
  • Add the starch and water slurry to the remaining sauce ingredients and stir well.
  • Heat the peanut oil to smoking in a wok or skillet.
  • Add the carrots and cook for 20 seconds in a wok or slightly longer in  skillet.
  • Add the chicken and peanuts and stir to coat with oil.  Cook for 25-30 seconds in a wok or until chicken is opaque.
  • Add garlic and stir well for 10 seconds.
  • Add onions, celery and mushrooms and stir well.  Cook another 35-45 seconds.
  • Add the hot chilis now unless you have people that will not be eating it.
  • Mix the sauce again with a whisk while pouring into the wok or skillet.
  • Stir well and cook for another 30 seconds until sauce is bubbling.
  • Remove from heat.
  • Serve with fresh steamed white rice.

Thank you!