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Spaghetti Kung Pao

Spaghetti Kung Pao

In a bowl, mix all the ingredients for the sauce.

Boil the pasta in salted water, according to the instructions on the package.

Cover the chicken breast with salt and pepper and fry in oil for 3-4 minutes on each side, until cooked. Take it out on a plate and after a few minutes, cut it into cubes.

Add the garlic to the same pan and sauté for 1 minute. Add the sauce and simmer until thickened, 1-2 minutes. Add the pasta, chicken breast, hazelnuts and onions and mix.

Serve immediately.


1. In a medium skillet over medium heat, melt 1 tablespoon butter and cook the puff pastry until they wither. Season with salt and pepper and set aside.

2. In a medium skillet over medium-high heat, melt 1 tablespoon butter and cook the well and add the flip until it turns. Add ¼ cup of vegetables and cook until most of the liquid has boiled. Season with salt and pepper. Set aside and keep warm.

3. In a saucepan with a thick bottom, over medium-high heat, serve the red onion and garlic in 1 tablespoon of olive oil until translucent. Remove from the heat and stir in the rice. Continue to shake for 45 seconds. Lower to medium heat, add wine and simmer until the liquid has just evaporated.

4. Add the vegetable stock stock, stirring occasionally until most of the liquid is absorbed. Add the residue ½ cup simultaneously, stirring well, until the rice is al dente: slightly firm when bitten, but not mossy.

5. Fold in the fiddleheads, the remaining butter, thyme and cheese. Stir to combine. Season to taste with salt and pepper. Divide the risotto into six hot bowls, and mix a mixture of fountain / shallot and grated cheese.

Spaghetti Kung Pao - Recipes

It is difficult to resist the chicken pieces in a hot crunchy cream. Serve in a warm salad plate and french fries.

  • - 8 pieces of tabs from the thigh, tibia (without skin)
  • - 1 hot pepper without seeds
  • - clove of garlic
  • - 30 g of flour
  • - 30 g of sesame
  • - 1 teaspoon ginger sauce
  • - 1 tbsp. tablespoon soy sauce
  • - 1 teaspoon of sesame oil
  • - 2 tablespoons. tablespoons vegetable oil.

Cut the hot peppers into pots and crush the garlic cloves.

Preheat the oven to 180 degrees. Put the chicken pieces in a shallow bowl. Mix in a jar of ginger and soy sauce, chopped chilli, crushed garlic and sesame oil. Pour the chicken and roll the meat well in the sauce mixture.

Mix the flour and sesame seeds on a plate and rotate the chicken pieces in this mixture so that they are completely covered with flour and sesame seeds.

Heat the vegetable oil in a thick pan. Put the chicken pieces and fry, turning, for 6 minutes, until golden brown is on all sides.

Place the fried chicken pieces on a baking sheet. Cover with foil and cook in the oven for 15 minutes. Remove the foil and cook for another 15 minutes, until a chicken comes out of the chicken when you lose. The dish can be served both hot and cold.

Ginger sauce is sold in the spices or sauces department of supermarkets. It can be replaced with half a teaspoon of ground ginger.

Spaghetti Kung Pao - Recipes

Another variant of traditional cabbage rolls. Minced meat with porridge, fried onions, carrots and tomatoes and between them cabbage leaves. Children often call this cake beaver cabbage. In some ways, they are right. It really looks like a layer cake. This recipe is ideal for all those who do not want, do not love or simply do not receive the "quotation" of the usual cabbage rolls.

Meat components can be changed. The meat can be combined with rice and serve casserole with tomato sauce, and you can make cucumber porridge. Wonderful taste!

• Minced meat (500 g pork and 500 g turkey)

• Tomatoes in their own juice from 1 bank

• Boil water in a deep pan. From cabbage with a sharp end of the knife to get the core. Stir in boiled water and simmer for ten to eight minutes.

• Cut the bottom and sides of the baking dish with oil. The entire area of ​​the form should be covered with boiled cabbage leaves. The rest of the leaves will go for intermediate layers.

• Boil wheat in salted water. Drain and allow to cool. Finely chop onions and carrots in butter. Five minutes is enough. Add chopped garlic, spices and tomatoes along with the sauce. Soak until all moisture is gone. Then wait for the table to cool.

• Combine meat, porridge and vegetables from a pan in a deep bowl. Salt, don't forget the pepper.

• Put 1/3 basket on the leaves, make a layer of cabbage, then spread the basket again. Repeat until filling is complete. Cover the top of the pan with the leaves.

• Bake for an hour and a half (140 degrees). Place the finished casserole on a plate or tray. Cut like a cake. Ready!