Gang Bao Chicken Food

GONG BAO CHICKEN (GONG BAO JI DING)

Steps:

• Cut boneless chicken into 2-cm (1-inch) pieces. In a mixing bowl, combine marinade with chicken pieces and let marinate for 30 minutes.
• Cut dried chillies diagonally into big sections (using a pair of kitchen scissors), and remove the seeds. Dip into cold water and immediately drain. Set aside.
• In a mixing bowl, combine sauce ingredients and stir until sugar dissolves.
• Heat up 1/2 cup of oil in a wok over medium heat until moderately hot (about 160 - 170 deg C or 320 - 340 deg F). Fry chicken chunks in two batches, until chicken pieces are cooked and lightly browned. Scoop out with a perforated ladle and let drain on paper towels. Set aside. Drain the wok of oil, wash and dry the wok.
• Heat up 4 tbsp of oil in the wok over low heat. Fry the Sichuan peppercorns until fragrant, scoop out and discard (or set aside half for later). Fry dried chillies in the same oil until chillies expand and turn reddish brown in colour. Scoop out and set aside.
• In the same oil, fry garlic slices, minced ginger and chopped spring onion briefly until fragrant. Add sauce mixture (and half of the fried peppercorns if desired), and let simmer for a while, or until sauce is reduced to the consistency of a thin glaze. Add fried chicken pieces, fried chillies, toasted cashew nuts (or peanuts), and toss vigorously to evenly coat the chicken with sauce. Scoop out onto a serving dish, garnish with chopped spring onions, and serve immediately. Enjoy hot, with plain steamed rice.

GONG BAO CHICKEN

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.

GONG BAO JI DING (KUNG PAO CHICKEN)

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.

GANG BAO CHICKEN

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.

GONG BAO CHICKEN WITH PEANUTS

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.