GONG BAO CHICKEN RECIPE | BBC GOOD FOOD
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
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4
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, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 49 grams protein, SodiumContent 2.4 milligram of sodium
GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.
Provided by Julia Moskin
Total Time 40 minutes
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
- Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
- In a small bowl, combine the sauce ingredients.
- Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
- Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
- Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 28 grams, CarbohydrateContent 19 grams, FatContent 36 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 6 grams, SodiumContent 533 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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GONGBAO CHICKEN (KUNG PAO): STEP-BY-STEP RECIPE
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Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Chinese
Calories 691 kcal per serving
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KUNG PAO CHICKEN RECIPE | ALLRECIPES
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Reviews 4.3
Total Time 1 hours 30 minutes
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Cuisine Asian, Chinese
Calories 436.5 calories per serving
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SZECHUAN KUNG PAO CHICKEN (GONG BAO JI DING)
From bigoven.com
Reviews 4.5
Total Time 40 minutes
Cuisine Chinese
Calories 199 calories per serving
- "1. Dice chicken into half inch cubes. 2. Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes. 3. Velvet the chicken with oil or water: Heat 2 cups of oil until hot (450F) in the wok or alternatively bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 tablespoons of the oil in the wok (if you used water, you'll need 2 tablespoons of oil to finish the dish). 4. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain. 5. Peel the onion and cut into sqaure 1 1/2 inch pieces. 6. Heat wok until very hot (until it starts to smoke). Add the oil if you velveted your chicken in water. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for a minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning (that means vinegar, soy etc). Give it a good quick stir. I mean it, be quick! The sugar will burn. Serve with fragrant steamed rice. Note: If you velvet the chicken in oil it is important that you do NOT refrigerate the chicken as it will cause the meat to toughen thus completely defeating the purpose of velveting in the first place. If you are planning to velvet and set the chicken aside, do it with water. The chicken will be ok frozen or refrigerated. "
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