recipe 35 a

Gong Bao Chicken


15 min


20 min


[Total: 1    Average: 5/5]

recipe 35 a

Dried chilies, Sichuan peppercorns, peanuts and garlic give this popular dish an intense flavor and spice.

Main Ingredients

  • 2 ‏tablespoons oil
  • 3-4 ‏dried chilies, deseeded and cut into small pieces
  • 10 ‏Sichuan peppercorns
  • 1 ‏in (2 1/2 cm) ginger, thinly sliced
  • 1 ‏lb (500 g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 4 ‏green onions (scallions), sliced into short lengths
  • 1/4 ‏cup (30 g) dry-roasted, unsalted peanuts (optional)
  • 6-10 ‏cloves garlic, peeled

Spice Paste

  • 2/3 ‏cup (150 ml) Basic Chicken Stock
  • 2 ‏tablespoons soy sauce
  • 2 ‏tablespoons soy sauce
  • 2 ‏tablespoons rice wine or sake
  • 3/4 ‏teaspoon black chinese vinegar
  • 2 ‏teaspoons sesame oil


Make the sauce by combining the Chicken Stock, soy sauce, rice wine, black vinegar, sesame oil, sugar and cornstrach in a small bowl, set aside.
Heat the oil in a wok over high heat until very hot. Add the dried chilies and stir-fry for 30 seconds, or until they areĀ  almost black and start to smoke. Remove the chilies and set aside.
Add the Sichuan peppercorns and garlic cloves to the wok and stir-fry for 1 minute. Add the ginger and stir-fry for another 30 seconds. Add the chicken to the wok and stir-fry for 3-4 minutes, or until it completely changes color.
Add the green onion and the Sauce. Mix well. Reduce the heat and simmer for 2 minutes, stirring continuously. Stir in the peanuts, if using and garnish with green onion.




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