Gong Bao Ji (Kung Pao Chicken) – Asian Food Recipes

Gong Bao Ji (Kung Pao Chicken) – Asian Food Recipes

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    Recipe ingredients and directions:

    This is a recipe for Gong Bao Ji from the Kunming area of China. 

    1 cup chicken meat cut into small (1 cm.) dice

    1 tablespoon cornstarch (cornflour in UK)

    1 cup chopped cut) carrots

    1 tablespoon chopped garlic

    1/4 cup peanuts

    1 tsp hot chili paste

    1 tablespoon fermented bean paste

    1 tablespoon Dark soy sauce

    Mix the corn starch with a little cold water to dissolve and mix

    with raw chicken. Set aside while you chop the carrots and garlic

    (about 5 to 10 minutes).

    Heat a wok to medium temperature and pour a little peanut oil into

    it. Add the chicken mixture and cook over medium heat, stirring

    constantly, until it is pale white on the outside with a few bits

    of pink still showing. Remove to a bowl and set aside.

    Raise the heat under the wok to very high (a drop of water should

    evaporate on contact at the edge and should form a bead at the

    center). Pour a circle of oil (enough to coat the bottom of the

    wok) into the wok. You should get some smoke.

    Toss in the bean paste and the chili paste and stir to mix with

    the oil.

    Add the garlic and stir. Add the carrots and stir-fry for a minute

    or two. Add the peanuts.

    Stir in the reserved chicken and add some dark soy sauce (one or

    two splashes). Stir-fry until the chicken is cooked through and

    the carrots are crisp yet tender.

    Serve with lots of steamed rice and tea.

    Variations: Many U.S. versions add celery to this recipe. I

    recommend slicing celery on a diagonal and adding it between the

    peanuts and the chicken. You could also add onions or bok choy

    without throwing the balance of dish out of whack. I don't recommend

    adding broccoli or other green veggies though.

    Ingredient Notes: For the hot chili paste, I recommend the vietnamese

    chili-garlic paste that comes in the clear jar with the bright

    green lid. The bean paste can be any brand, but should be "bean

    paste" not "preserved black beans." I particularly like the kind

    with garlic in it. Finally, this is a recipe that absolutely

    requires "dark" soy sauce. Kikkoman's just won't work. I a

    recommend a dark mushroom soy.

    Category: Asian Recipes

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    Paul

    Owner of Recipe Flow

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