GONG BAO SAUCE RECIPES

Name: Gong Bao Chicken With Peanuts
Total time: 40 min
Yield: 2 to 3 servings
Cuisine: chinese
Ingredients: 2 boneless chicken breasts (11 to 12 ounces total), with or without skin; 3 garlic cloves; An equivalent amount of ginger; 5 spring onions, white parts only; A handful of dried chiles (about 10); 2 tablespoons cooking oil; 1 teaspoon whole Sichuan pepper; 3 ounces (75 grams) roasted peanuts (see note); 1/2 teaspoon salt; 2 teaspoons light soy sauce; 1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth); 1 1/2 teaspoons potato starch or cornstarch; 1 tablespoon sugar; 3/4 teaspoon potato starch or cornstarch; 1 teaspoon dark soy sauce; 1 teaspoon light soy sauce; 1 tablespoon Chinkiang vinegar (or use balsamic vinegar); 1 teaspoon sesame oil; 1 tablespoon chicken stock or water

GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING

Gong Bao Chicken With Peanuts Recipe - NYT Cooking image

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

Ingredients

2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces (75 grams) roasted peanuts (see note)
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

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 RECIPE | BBC GOOD FOOD

Gong bao chicken recipe | BBC Good Food image

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

Ingredients

800g chicken thigh fillets, cut into 2cm pieces
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine or amontillado sherry
1 tbsp cornflour
1 tbsp chinkiang vinegar
2 tsp sugar
1½ tbsp chilli bean paste
8 spring onions
3cm piece ginger , peeled and finely chopped
3 garlic cloves , very finely chopped
8 dried Sichuan chillies , deseeded and roughly chopped
2 tbsp groundnut oil
2 tsp Sichuan peppercorns , toasted and ground
1 tsp sesame oil
75g roasted unsalted peanuts
cooked rice , to serve

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

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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
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
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Calories 453 calories per serving

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.

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