Today, the dish is found throughout China, where dried chillies are usually used in place of peppercorns;  less-spicy versions are also found in westernised Chinese cuisine.

This recipe for Kung Pao Chicken has been shared by Tulegur, a nomad rock group playing at the 2016 WOMADelaide (March 11 to 14) in Botanic Park.

Their sound is rooted in the traditional tunes of Inner Mongolia and influenced by rock music, Khoomei (Mongolian throat singing), and Mongolian and Chinese folk. This combination results in a unique style that the artists call “Mongolian grunge” or “nomad rock”.

Tulegur (pictured below) will be participating in WOMADelaide’s Taste the World event, where musicians swap their instruments for cooking utensils and introduce festival-goers to the food of their homelands.

Kung Pao Chicken

Ingredients

1kg chicken breast, cut into chunks
2 tbsp Chinese cooking wine
2 tbsp soya sauce
1 tsp salt
2 zucchini or cucumber, cut into chunks
2 carrots, cut into chunks
Several dried chillies, de-seeded and cut into chunks
2.5cm fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
50ml cooking oil
Several red peppers, cut into strips
2-3 spring onions, cut into 3cm lengths
600g peanuts
300g thick broad-bean sauce (doubanjiang)
1 tsp sugar
1 tsp vinegar
1 tsp cornstarch
1 cup of water

Method

Combine chicken, cooking wine, soya sauce and salt and toss to coat well. Set aside.

Heat a wok over high heat; add cooking oil and heat until very hot. Add the chilies and red peppers and stir-fry until they have just begun to blacken, then add spring onions, ginger, garlic and peanuts and stir-fry for about 30 seconds.

Add broad-bean sauce, keep stir-frying until aromatic. Add chicken and stir-fry until no longer pink (about 2-3 minutes).

Add zucchini or cucumber, carrots, sugar and vinegar and stir-fry for about 30 seconds.

Mix water and cornstarch and add into the wok, stir well and transfer to a serving plate.

Drizzle with sesame oil and serve with steamed rice.

Serves 6

Join local chef and food identity Rosa Matto and selected WOMADelaide artists at Taste the World as they celebrate the delicious food and fascinating culture of their home countries, all entwined with musical interludes and intimate personal anecdotes. More information about Taste the World can be found here.