21 April 2014

Gong Bao Chicken

Ingredients (2 servings):
  • 300 g (2 pieces) chicken breasts, with or without skin,
  • 3 cloves of garlic,
  • 1 1/2 tbsp ginger (about the same amount as the garlic),
  • 5 scallions, white parts only,
  • 2 tbsp peanut oil,
  • a generous handful of large dried chilis (at least 10), preferably the "Facing Heaven" kind (do not use small Thai peppers, which are very hot),
  • 1 tsp whole Sichuan pepper,
  • 2/3 cup roasted unsalted peanuts,
  • for the marinade:
    • 1/2 tsp salt,
    • 2 tsp light soy sauce,
    • 1 tsp Shaoxing rice wine,
    • 2 1/4 tsp cornstarch,
    • 1 tbsp water,
  • for the sauce:
    • 3 tsp sugar,
    • 1 1/8 tsp cornstarch,
    • 1 tsp dark soy sauce,
    • 1 tsp light soy sauce,
    • 3 tsp Chinkiang vinegar,
    • 1 tsp sesame oil,
    • 1 tbsp water.

Algorithm:
  1. Cut the chicken evenly into 1/2-inch strips and then cut these into small cubes.
  2. Place the chicken into a bowl and mix in the marinade ingredients.
  3. Peel and thinly slice the garlic and ginger, and chop the scallions to match the size of the chicken cubes.
  4. Snip the chilies in half and about 1-inch sections (discard the seeds).
  5. Combine the sauce ingredients in a small bowl.
  6. Season the wok, add the oil and heat over a high flame.
  7. When the oil is hot but not yet smoking, add the chilies and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant (do not burn the spices!).
  8. Quickly add the chicken and fry over a high flame, stirring constantly.
  9. As soon as the chicken cubes have separated, add the garlic, ginger, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (take a sample).
  10. Stir the sauce and add it to the wok, continuing to stir and toss.
  11. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.
 Source: Land of Plenty

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