Szechuan kung pao chicken shrimp

Wok dish with chicken and shrimp in a spicy Kung Pao Sauce

China

Main course
4 persons
25
Spicy

This spicy wok dish comes from the Sichuan province of China, known for its spicy cuisine. The combination of hot chili peppers and aromatic spices give this dish its distinctive spicy kick! In case you are in a creative mood, we also give you a fun, cheerful serving tip.

Ingredients

- 200 g Thai Hom Mali Jasmine Rice

- 2 teaspoon Rice Oil

- 50 g Szechuan Kung Pao Spice Paste

- 1 tablespoon Black Soy Sauce (Healthy Boy)

- 2 tablespoon Oyster Sauce (Healthy Boy)

1 Medium-sized onion, chopped

250 g Chicken breast, diced

5 Shrimp, peeled and gutted

5 Mushrooms, sliced

2 tbsp. tomato sauce

2 Eggs, scrambled

Preparation method for Szechuan kung pao chicken shrimp

Cook the rice according to the instructions on the package. Use a rice cooker if necessary for perfectly cooked rice.
Heat the oil in a pan or wok and sauté the onions.
Add the chicken and stir-fry for a few minutes until golden brown.
Then add the shrimp, mushrooms, Szechuan kung pao spice paste, tomato sauce, oyster sauce and soy sauce and stir well. Fry for a few more minutes while stirring.
Add the cooked rice to the whole and continue to stir-fry to prevent sticking.

Serve tip

Serve the dish in a nice omelet. To do this, beat 2 eggs and fry the omelet until nicely cooked. Then place the fried rice on the egg, folding the corners inward a bit. Enjoy your meal!