GONG BAO CHICKEN WITH PEANUTS
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
Categories dinner, easy, main course
Time 40m
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, Calories 522, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 533 milligrams, Sugar 7 grams, TransFat 0 grams
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
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
GONG BAO JI DING (KUNG PAO CHICKEN)
This classic Sichuan staple has gone through many transformations, including the changing of its politically incorrect name (Kung Pao) to something a little more mainstream (Gong Bao Ji Ding) and the alteration of ingredients (Sichuan peppercorns are a traditional ingredient, but rarely used in Western recipes, due to the ban that only ended in 2005). But the basic dish, with its complex flavors and burst of heat, is at its core a party in your mouth that deserved to outlast all the changes.
Provided by Shire Born
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes.
- When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok.
- Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry.
- In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.
Nutrition Facts : Calories 1351.1, Fat 130.8, SaturatedFat 19.7, Cholesterol 85, Sodium 1059.5, Carbohydrate 15.3, Fiber 2.3, Sugar 7, Protein 26.1
GANG BAO CHICKEN
I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.
Provided by Jewelies
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Coat wok or pan in chilli oil.
- Add chicken pieces and stir until just cooked and set aside.
- Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
- Add sugar, cooking wine and light soy sauce and stir.
- It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.
- Return chicken to the pan and mix ingredients together.
- When juice becomes slightly sticky add the nuts.
- Place in serving dish.
Nutrition Facts : Calories 340, Fat 16.6, SaturatedFat 3.6, Cholesterol 124.5, Sodium 530.1, Carbohydrate 14, Fiber 1.4, Sugar 5, Protein 34.1
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