GONG BAO CHICKEN
Make a Chinese chicken dish to die for using Chinese black vinegar - known as chinkiang - plus other classic Asian flavours. It's well worth sourcing the ingredients
Provided by Diana Henry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 16
Steps:
- Mix the chicken pieces, 1 tbsp soy sauce, 1 tbsp rice wine, and all of the cornflour together in a bowl. Cover and transfer to the fridge to marinate for at least 30 mins.
- In another bowl, stir together the remaining soy sauce and rice wine, the vinegar, sugar and chilli bean paste until the mixture is smooth.
- Slice the green parts of the spring onions lengthways into thin strips. Trim and chop the white ends into thin slices, then put in a small bowl with the ginger and garlic.
- Heat the groundnut oil in a wok set over a high heat, then add the chillies and ground peppercorns and stir-fry until the chillies have darkened slightly (be careful not to burn them). Add the marinated chicken pieces and continue to stir-fry for 5-8 mins, or until the chicken has browned. Add the spring onion and ginger mixture and stir-fry until the meat is just cooked through. Add the vinegar mixture and toss to combine, then stir through the green parts of the spring onions, the sesame oil and peanuts. Serve with boiled rice.
Nutrition Facts : Calories 453 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.4 milligram of sodium
GONG BAO JI DING (PEANUT CHICKEN)
This recipe is named after a late Qing Dynasty governor of Sichuan, Ding Baozhen, who is said to have particularly enjoyed eating it. Renamed during the Cultural Revolution because it was associated with an imperial bureaucrat, The original name was returned in the 1980's. This dish is a favorite of westerners and a dish common all over China.
Provided by Member 610488
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
- Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
- Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
- Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
- Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and sauté for about 2 minutes.
- Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
- Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.
Nutrition Facts : Calories 790.8, Fat 59.9, SaturatedFat 10.1, Cholesterol 75.5, Sodium 1189.9, Carbohydrate 31.6, Fiber 4.9, Sugar 8.3, Protein 37
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