Ni Hao!! If you followed my Shanghai Connection it might be obvious on what my next recipe should be. Yes, I have been influenced... Kung Pao Chicken was one of my staple lunch diets at Panda Express at Lloyd Center mall along with Black Pepper chicken and Chowmein. I guess that was the one of the few "spicy" chinese dishes I could have almost anywhere in US. After a few years they came up with Kung Pao Prawns - not sure if they still have it. Anyways...had an opportunity to experiment this out for a few guests at home last week. After a long contemplation between Gong Bao Ji Ding (traditional Chinese name) and Black Pepper, ended up with Gong Bao.
Ingredients
1) Chicken breast fillets
2) Raw peanuts (skin less)
3) Dried Red Chillies
4) Soy Sauce
5) Chinese Cooking Wine
6) Spring onion (bottom white part only)
7) Corn flour
8) Vinegar
9) Minced Garlic
Of course you can add some red capsicum (bell pepper) to add some colour.
The Method
For a dish that looks simple it's actually a bit of a process involved. It had to be done in different phases.
1) Marinade the the diced chicken breasts in soy sauce with a bit of salt and corn flour powder.
2) In a large wok, add a few "generous" tablespoons of oil and fry the red chillies and peanuts for a few minutes. Try not to burn the red chillies. You can stop when you see some brown spots on the peanuts. Strain the fried mixture from the oil and set aside. By this time the wok should've got a nice smoky nutty flavour.
3) In the same oil (please note it has to be the same oil) shallow fry the chicken for a few minutes. Add a dash of vinegar and rice wine as the chicken cooks. You will have to ensure the chicken is cut in such a way that it cooks in a few minutes. Strain the chicken (if you still have excess oil) and set aside.
4) Sautee the garlic and shallots in few tablespoons of oil (use remaining oil if available after frying the chicken).
5) Mix the chicken along with a few dashes of soy sauce, rice wine and vinegar.
6) After a few tosses with the chicken add the peanut / chilli mixture and toss it around. If you had some red capsicum now would be a good time. Check and add some salt to taste as required.
Gong Bao Ji Ding ready...
Serve hot with steamed rice or just by itself as an appetizer.
Happy Cooking!!
C
