Kung Pao chicken sugar, cooking oil, corn starch, and salt and pepper to taste. Also sometimes with many other vegatables, such as onion, bell pepper or carrots. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu. Kung Pao chicken Kung Pao chicken (), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables (traditionally leek only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan
Ginger or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process. In Burma, ginger is called "gyin". It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called "gyin-thot", which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called ขิง "khing", it is used to make a ginger garlic paste in cooking. In Indonesia, a beverage called "wedang jahe" is made from ginger and palm sugar. Indonesians