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25 Responses so far to "How to cook Kung Pao chicken (Part 2)"
December 30th, 2009 at 2:34 pm
thanks, im going to …
thanks, im going to try this one, thanks a lot
December 30th, 2009 at 2:34 pm
looks nice. is the …
looks nice. is the Kung Pao chicken what is usually called “sichuan chicken” (with cashew nuts f.ex..)??
December 30th, 2009 at 2:34 pm
watch part 1
watch part 1
December 30th, 2009 at 2:34 pm
barbielovespink100 …
barbielovespink100
See part 1.
December 30th, 2009 at 2:34 pm
looks Great but …
looks Great but what is in the sauce?
December 30th, 2009 at 2:34 pm
very nice
very nice
December 30th, 2009 at 2:34 pm
Makes me hungry… …
Makes me hungry… yum!
December 30th, 2009 at 2:34 pm
indian food is …
indian food is smell like your mother shit! and indian use dry cow to burn they death body. your gods is so ugly.
December 30th, 2009 at 2:34 pm
Chinese food is a …
Chinese food is a total dog’s shit! Viva, Indian food!
December 30th, 2009 at 2:34 pm
shes speaking …
shes speaking English why wouldnt she be showing the American way?
you cant harass her, she does an excellent job!
December 30th, 2009 at 2:34 pm
dear yeqiang, thank …
dear yeqiang, thank you very much for sharing this cooking. kung pao is my favorite. now, i learn how to cook. i am very happy that i saw you on the youtube video. i am really greatful. once again, thank you very much. cruzors
December 30th, 2009 at 2:34 pm
I enjoyed it.
I enjoyed it.
December 30th, 2009 at 2:34 pm
she does not know …
she does not know what real sichuan food looks like. she is making american Kongpo chicken. that is not real sichuan’ s Kongpo chicken. she does not know how to cut meat and other things , she does not know what the color, smell, shape, taste mean 4 food
December 30th, 2009 at 2:34 pm
Slices are like …
Slices are like little sticks, meaning as if you were going to mince, but left the cut long in one direction. Panels means you have, well, panels. But really both work when you’re working in the kitchen.
December 30th, 2009 at 2:34 pm
I’m a fan. I want …
I’m a fan. I want that kitchen too…
December 30th, 2009 at 2:34 pm
omg sounds …
omg sounds constipated
chicking
December 30th, 2009 at 2:34 pm
Thanks, now I know …
Thanks, now I know how to make it the right way!
December 30th, 2009 at 2:34 pm
great job! thankyou …
great job! thankyou for sharing your recipe.
December 30th, 2009 at 2:34 pm
Thank you for the …
Thank you for the recipe. It is really good. I love your jet gas burner! It seems so good to cook SIchuan and Cantonese dishes which require high heat. BTW: it is ginger slices not ginger panels.
December 30th, 2009 at 2:34 pm
Wonderful. I can’t …
Wonderful. I can’t wait to try this in my kitchen. I love kung pao and have never found a recipe that looked as “right” as this one!
December 30th, 2009 at 2:34 pm
I wish I could …
I wish I could smell that kitchen…
December 30th, 2009 at 2:34 pm
I suspect Yeqiang …
I suspect Yeqiang grew up in Northern China? She has grasped these stir fry Sichuan dishes very well. There is no sauce but a dry dressing with aroma from Sichuan bean sauce, chilli & seasame oil, and ginger & garlic & shallots, the important points of Kung Po Chicken is it is diced chicken traditionally, not sliced, also it has to be served with roasted peanuts which she has emphasized.
December 30th, 2009 at 2:34 pm
Nice demonstration. …
Nice demonstration. You look like a great chef. I will try it at home. Thanks for your help!
December 30th, 2009 at 2:34 pm
she should cook for …
she should cook for me..
December 30th, 2009 at 2:34 pm
looks gorgeous, …
looks gorgeous, thanks for sharing!!