Saturday, September 21, 2013

Gong Bao Chicken

I found this recipe in the New York Times this week. The recipe was created by British journalist Fuschia Dunlop. Her latest cookbook, "Every Grain of Rice" is all about simple, easy to make Chinese meals. Buy it here:

So I made this recipe last night and it was absolutely took me all of 20 minutes to prep and stir fry this dish. It's pure Paleo and an incredible blend of chicken, chiles, garlic, ginger and roasted peanuts.

One word of caution though. When you are heating the dried chiles in the first step, put a lid on your pan. I didn't and the vaporized oil from the chiles sent the two of us into massive sneezing attacks. Potent you have been forewarned. This recipe makes two servings.


For the chicken:
2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces roasted peanuts (see note)        

For the marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch

For the sauce:
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

  1. 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. 
  2.  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. 
  3. In a small bowl, combine the sauce ingredients.   
  4. Heat a seasoned wok or non-stick pan over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok/pan from heat if necessary to prevent overheating.) 
  5. 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). 
  6. 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. 

Wine pairing: New Zealand Sauvignon Blanc (try Seleni Sauvignon Blanc)

Fuschia Dunlop

No comments:

Post a Comment