Recipe of the week: A Chinese classic that’s leftover-worthy

Getting rid of kitchen leftovers can be problematic, said Alex Witchel in The New York Times. Recently I tripled a recipe for kung pao chicken, expecting to feed six people, but then only two of us wound up having dinner. Subsequent days saw takeout from a favorite restaurant, “a well-meaning but somewhat exuberant trip” to a supermarket, and more leftovers from a holiday breakfast. “Result? Refrigerator logjam.”

This leftover favorite, though, still tasted and smelled as good when we finally got around to revisiting it as it did the first time. I serve it with whole-wheat pasta, which goes much better with a spicy stir-fry than rice does. The recipe is adapted from Easy Family Recipes From a Chinese-American Childhood by Ken Hom (Alfred A. Knopf, 1997).

Recipe of the week

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Classic Kung Pao Chicken

3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

3 large egg whites

2 tsp salt

3 tbsp Asian sesame oil

3 tbsp cornstarch

3 cups peanut oil

6 dried red chilies

1-1/2 cups unsalted peanuts

6 tbsp minced garlic

1/2 cup finely chopped scallions

2 tbsp chopped fresh ginger

1/3 cup chicken stock or canned chicken broth

1/3 cup Shaoxing rice wine or dry sherry

5 tbsp reduced sodium soy sauce

2 tsp sugar

2 tbsp Chinese black rice vinegar

In a medium bowl, combine chicken, egg whites, 1 tsp of the salt, 1 tbsp of the sesame oil, and 2 tbsp of the cornstarch. Mix well. Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain

them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tbsp of the oil, and discard remainder.

In a small bowl, combine remaining 1 tbsp cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions, and ginger, and stir-fry until lightly browned. Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 tsp salt, and remaining 2 tbsp

sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again and serve. Serves 6, with leftovers.