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
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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