"Simply The Best"

‘Kung Po’ is a simple and classical dish found in most, if not all, Chinese or Asian restaurants. This dish is basically diced chicken but I’m prefer using Live Canadian Lobster stir-fried with onions, dried chillies, cashew nuts and ginger. Some even add capsicum and water chestnuts to the dish. The aroma from the lobster which was marinated with Chinese cooking wine blends well with the spicines...s of the dried chillies. Meanwhile, the tender bits of lobster meat are contrasted with the crunchiness of the capsicum and onions. The cashew nuts lend a natural sweetness to the dish.

Anyway, I am not that good expressing how a dish tastes like, so I shall keep it short and simple. This dish is best eaten with plain white rice so that you can savour the full taste and aroma of the dish. Some have substituted the lobster with chicken or cuttlefish which is quite a good alternative.

In my recipe, I have simplified the dish to my own liking. I have omitted the use of the capsicum and perhaps, the sauce is a bit different from the original recipes by professional cooks. However, I am still confident that you will like this dish if you try it out.