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Kung Pao Chicken

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Kung Pao Chicken

What is Kung Pao Chicken?

There are dishes that accompany a lifetime, of which one is owned and trying to constantly perfecting. I’m at least so, especially with this wonderful dish of Sichuan province. “Kung pao chicken”(宫保鸡丁), or Gong Bao Ji Ding is a classic, probably in honor of the then governor of Sichuan (Szechuan) – Ding Baozhen (1820 – 1886 late Qing Dynasty) – was done. Gongbao was the name of his office, to German “guardian of the palace”.
In the English-speaking world, particularly in the US, kung pao chicken is in most Chinese restaurants – are there really often operated by exiled Chinese, and not, as with us, of mostly Vietnamese – a default judgment. Nevertheless, that’s what you get served there, very much adapted to the Western palate. But I will here present a very authentic recipe that even in Fuchsia Dunlop’s fantastic cookbook Yumizhixiang be found.

Before we get to the recipes, here are a few comments on the cuisine of Sichuan. This is called the region the “rice bowl of China” or “land of plenty”. Nowhere in China the variety of flavors is greater than here. One loves sweet, sour, bitter and especially sharp tastes, preferably all combined in one dish. Next to the kitchen the Hunan Sichuan cuisine is the hottest in the country. It is the only kitchen that often combines all available sources of field in a court. Pepper, Sichuan pepper, chilli, chilli paste, chili oil – that there is nowhere else.

 

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Kung Pao Chicken Recipes
One of the most famous dishes par excellence, which also managed in the German-Chinese cuisine. Anyway, by name. The original 宫保鸡丁 [Gong bǎo jī dīng] court, is a spicy stir fry, which only consists of chicken, peanuts and chillies.
Instructions
  1. Cut the chicken breasts into about 2x2 cm cubes, place in a bowl and soy sauce, rice wine, sesame oil and tapioca add. All mix together and leave at least 20 minutes covered in refrigerator to marinate.
  2. pak choi clean and separate the leaves. Cut the fixed lower parts and chop depending on the size of the pak choi again. The wok, make it lightly peanut oil and very hot. Stir-frying The solid parts of pak choi, a little salt, garlic and rice wine until they have become slightly soft, then add the more tender leaves and coincide. Remove from the wok and set aside covered.
  3. Heat the wok again and pour in a little oil. Half of the meat and cook stir fry until it is cooked. The procedure to remove and with the other half of the meat as well.
  4. The Wok wipe and the peanuts roasting in something.
  5. Heat the wok again strong and can be very hot little oil. Spring onions, ginger, garlic and chili stir fry until it smells fragrant. Add the sliced water chestnuts and allowed to warm briefly. Sugar, vinegar, broth, soy sauce, rice wine and sesame oil Add. Mix the tapioca starch with a little water and thicken the sauce with it. simmer briefly until the sauce has thickened slightly. Meat and peanuts add and mix together.
  6. Serve the pak choi on plates and add the chicken on it. Serve with basmati rice.
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