Sunday, January 15, 2017

Gong bao ji ding

Gong bao chicken, or kung pao chicken

~2/3 lb chicken breast, cut into 1/2 inch cubes
3 cloves garlic and about the same amount of ginger, thinly sliced
5 scallions, white parts, in about 1/2 inch chunks
2 tbsp peanut oil
~10 dried red chilies, de-seeded
1 tsp whole Sichuan pepper
2/3 cup roasted unsalted peanuts

Marinade:
1/2 tsp salt
2 tsp light soy sauce
1 tsp Shaoxing rice wine or medium dry sherry
1 1/2 tsp potato flour or 2 1/4 tsp cornstarch + 1 tbsp water

Sauce:
3 tsp sugar
3/4 tsp potato flour or 1 1/8 tsp cornstarch
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Chinkiang or black Chinese vinegar
1 tsp sesame oil
1 tbsp chicken stock or water

Mix the marinade, put the chicken in it.
Combine the sauce in a separate bowl
Heat oil in wok. Add chilies and Sichuan pepper, stir fry briefly (don't burn spices). Add chicken and fry, stirring constantly. As soon as the cubes separate, add ginger, garlic, scallions, and fry for a few minutes until the chicken is cooked. Add the sauce, then the peanuts.

Source: Land of Plenty by Fuchsia Dunlop

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