or Chicken Bouillon Powder or canned chicken broth/stock
White Pepper – ⅛ tsp. (0.3 gram)
Kosher Salt – 1.5 tsp (4.2 grams)
Sugar – ¼ tsp (1 gram)
MSG – 1 tsp (2 grams)
Toasted Sesame Oil – 2-3 drops
Cornstarch – 2 tbsp (16 grams)
Water – 2 tbsp (30ml)
2 eggs + 1-2 tsp (5-10 ml) water, beaten
Directions:
Add water, chicken bouillon powder, all spices, and sesame oil to a pot over medium-high heat and bring to a light simmer, stirring to dissolve spices
Mix cornstarch and water and stir until it has the consistency of a liquid
Slowly drizzle in cornstarch slurry into the simmering broth
Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like.
Lower heat until it’s just under a simmer, taste and adjust the seasoning
Beat eggs with 1-2 tsp water until thoroughly homogenous
Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
Turn off the heat, taste, and adjust the seasoning again
Serve, garnishing with thinly sliced green onion
Notes: if you want to add vegetables, like corn, carrot, etc. – just simmer them in the water until they are done before adding the spices, cornstarch, and eggs. If you want the soup to appear more yellow, add a bit of turmeric when adding the other spices; typically about ½ to 1 tsp. Or add yellow food dye until you achieve the desired look.
or Chicken Bouillon Powder or canned chicken broth/stock
Aromatics – typically scallion bottoms and ginger, or any combination of anything traditionally used in a stock or broth (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)
White Pepper – ⅛ tsp. (0.3 gram)
Kosher Salt – 1.5 tsp (4.2 grams)
Sugar – ¼ tsp (1 gram)
MSG – 1 tsp (2 grams)
Toasted Sesame Oil – 2-3 drops
Cornstarch – 2 tbsp (16 grams)
Water – 2 tbsp (30ml)
2 eggs + 1-2 tsp (5-10 ml) water, beaten
Directions:
Add water and aromatics (typically scallion bottoms and ginger) to a pot and bring to a simmer over medium-high heat, lower to just under a simmer, and steep aromatics for 30-45 minutes, remove aromatics from the pot
Add chicken bouillon powder, all spices, and sesame oil to the water, stirring to dissolve the spices
Mix cornstarch and water and stir until it has the consistency of a liquid
Slowly drizzle in cornstarch slurry into the simmering broth
Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like.
Lower heat until it’s just under a simmer, taste and adjust the seasoning
Beat eggs with 1-2 tsp water until thoroughly homogenous
Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
After all eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
Turn off the heat, taste, and adjust the seasoning again
Aromatics – typically scallion bottoms and ginger, or any combination of anything traditionally used in a stock or broth (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)
Salt, to taste
White Pepper, to taste
MSG (optional), to taste
Cornstarch – 2 tbsp (16 grams)
Water – 2 tbsp (30ml)
2 egg yolks + splash of water
2 egg whites + splash of water
Chinese black vinegar (Chinkiang, Zhenjiang)
Directions:
Add broth to a pot over medium-high heat and bring to a simmer. Lower heat to just under a simmer and steep aromatics (typically scallion bottoms and ginger) for 30-45 minutes.
Remove aromatics from the pot and season with salt, white pepper, and MSG (if desired).
Mix cornstarch and water and stir until it has the consistency of a liquid
Slowly drizzle in cornstarch slurry into the simmering broth
Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like.
Lower heat until it’s just under a simmer, taste and adjust the seasoning
Whisk egg yolks and eggs whites (separately) with a splash of water each
Slowly pour the egg yolks into the broth in a very thin stream while gently stirring the broth
Slowly pour the egg whites into the broth in a very thin stream while gently stirring the broth
After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
Turn off the heat, taste, and adjust the seasoning with Chinese black vinegar, salt, and white pepper – serve.
Basic Chinese chicken stock:
Ingredients:
2-3 chicken carcasses (or any combination of chicken parts, rotisserie chicken bodies, etc.)
Ginger, sliced – a small handful
3-5 Scallion bottoms (the white and light green parts)
[note: you can also use any combination of aromatics in lieu of the ginger and scallion bottoms. Anything you would traditionally use in a stock or broth: (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)]
Directions:
If using raw chicken – bring a large pot of water to a boil over high heat.
Add chicken and blanch for 2 minutes
Remove chicken from pot and discard water
Allow blanched chicken to cool slightly and wash under cold running water to remove any scum or congealed blood
Wash out the pot to remove any scum
Add blanched chicken to cleaned pot and cover with cold water (about 1-2 inches above chicken)
Add a small handful of sliced ginger and 3-5 scallion bottoms
Bring to a very light simmer and lower to heat until you see bubbles lazily popping up lightly
Cook for 2-6 hours (or longer, if desired), skimming the surface if any scum arises
Strain broth through a fine mesh strainer
Cool broth down and refrigerate overnight
Remove any fat from surface and store fat in containers in the fridge for 3-4 days, or freeze or up to 6 months
Wonton strips:
Ingredients:
Wonton wrappers
Neutral oil, for fryings
Directions:
Heat oil to 360F/180C
Slice wonton wrappers into roughly ½ inch strips
Fry wonton strips until just under the desired color (they will continue to darken after being taken out of the oil)
Remove to a plate covered in paper towels, season with salt, and allow to cool before using
Download the full recipe document here: PF Chang’s Kung Pao Recipe Document Recipe P.F. Chang’s Kung Pao Chicken Master Recipe Ingredients: 9 oz (255 grams) – prepared chicken, see below…
I hate Spam as much as you do. So, I'll never share your address or send you advertisements. Just the occasional update and the inside scoop on new recipes.