Gongbao Chicken
6855
難度
★★★★
2小時
分量
6人
材料
做法
Ingredients
|
|
|---|---|
| 400g | boneless chicken thigh |
| 50g | bamboo shoot, diced 1cm |
| 100g | shelled peanuts |
| 3 pcs | dried chili peppers, halved |
| 1 tbsp | Sichuan spice pepper |
| 4 stalks | spring onion stems, 1/2 cm sections |
| 10g | ginger, sliced |
| 4 cloves | garlic, sliced |
| 1 tbsp | Shaoxing wine |
| 1 tbsp | black vinegar |
| 1 tsp | light soy sauce |
| 1 tbsp | chili bean paste |
| 1 tbsp | chili oil |
| 1/2 tsp | salt |
| 1 tsp | sugar |
| 1/2 tsp | sesame oil |
| 1 tsp | cornstarch |
 |
做法 |
|---|---|
| 1 | Remove skin and any tendons or membranes from the chicken thigh and dice into 2cm cubes. |
| 2 | Marinate chicken cubes with salt and 3 tablespoons of water for 15 minutes and then drain excess water. |
| 3 | Add cornstarch to the chicken and mix thoroughly. |
| 4 | Mix in 1 teaspoon of oil just prior to cooking. |
| 5 | Cover peanuts with oil in a cold wok, deep fry over low heat until done. |
| 6 | Remove peanuts. |
| 7 | Pour out oil leaving about 2 tablespoons of oil in the wok, add spice peppers and stir fry over low heat until pungent. |
| 8 | Remove and discard spice peppers, and stir in dry chili peppers. |
| 9 | Put in garlic, ginger and chili bean paste and stir fry until pungent, change to high heat, put in chicken, bamboo shoots, sprinkle wine and stir fry until about 80% done. |
| 10 | Stir in vinegar, soy sauce and sugar, add spring onion and sesame oil, finally put in peanuts and toss well. |
貼士
Tendons left on the chicken thigh will shrink making the chicken chewy and must therefore be removed.
The best known chili bean paste comes from Pixian, Sichuan.
Baoning vinegar from Langzhong, Sichuan is often used for this dish. We have replaced it with Chen Vinegar. Balsamic vinegar from Italy is also a good choice.
Chili oil is available in super markets but can also be made at home using chili powder and oil.
