Gōngbǎo Jīdīng

[khiemtran]

Fuchsia Dunlop's Gōngbǎo Jīdīng (宫保鸡丁), with modifications.



First, cube your chicken and marinate it in salt, soy sauce, Shaoxing wine, cornflour and water. Okay, so we've deviated from Fuchsia's recipe already here a bit. Plus, I probably made a mockery of a Chinese cook's knife skills...



Next, slice the garlic, ginger and spring onion. Oops, no spring onion...



And prepare the chillies and Sichuan peppers...



Then mix up a sauce of sugar, cornflour, soy sauce, black Chinese vinegar (I just used balsamic), sesame oil and chicken stock (I just used water). If you get your six year old son to read the ingredients out for you, make sure he is really clear on which page he is reading from, otherwise the list may start getting very long.



And don't forget the peanuts... Like we did. These cashews will have to do.



Now, all ingredients ready? Here we go... First into the wok go the dried chillies and sichuan pepper.



Note of caution: every now and then, a Sichuan pepper corn will go bang. Make sure you head isn't over the wok. Once the chillies are crisp and the smell is fragrant, add the chicken.



And stirfry until the pieces turn white.



Next add the garlic, ginger and "spring onion", then the sauce and the "peanuts".



And there you have it!



If in doubt, don't forget to check the recipe book...

Comments

[green-knight.livejournal.com]

I now have visions of you adding whatever Liem reads, which could get interesting...

And now I'm hungry, even though I don't like half the things you used in your recipe...

[khiemtran.livejournal.com]

I did get a touch suspicious when the ingredients started repeating... The recipe on the facing page was Chicken with Dried Chillies, so he wasn't that far off (you may be noticing a certain theme in Sichuan cooking...)