China

Gong Bao Chicken

Name: Gong Bao Chicken
Cuisine: China
Ingredients: 400 g Chicken breast, diced; 8 Dried chillies; 1 tsp Sichuan pepper; 1 handful Roasted peanuts; 2 tbsp each Soy sauce & rice vinegar; 1 tbsp Sugar; some of each Garlic, ginger, spring onion

Kung Pao – the tingling stir-fry from Sichuan

Named after Ding Baozhen, a Qing-era governor with the honorary title “Gongbao”. His cook is said to have made this dish of diced chicken, peanuts and dried chillies famous.

Its signature is “ma la” – the interplay of tingling Sichuan pepper and chilli heat, tamed by a lightly sweet-sour sauce. Quick in the wok, ready in minutes.

Servings2

Time30 min

LevelMedium

Ingredients

Chicken breast, diced400 g
Dried chillies8
Sichuan pepper1 tsp
Roasted peanuts1 handful
Soy sauce & rice vinegar2 tbsp each
Sugar1 tbsp
Garlic, ginger, spring onionsome of each

★ = available authentic in the Asia Boutique

Preparation

Marinate the chicken with soy sauce and a little starch.
Mix a sauce of soy sauce, rice vinegar, sugar and starch.
Briefly activate chillies and Sichuan pepper in hot oil, sear the chicken.
Add garlic, ginger and spring onion, pour in the sauce and let it thicken.
Fold in the peanuts, serve with rice.

Make it original

Sichuan pepper and Chinkiang rice vinegar make the signature aroma. Available in the Asia Boutique.

Discover Sichuan ingredients