Gong Bao Chicken with Peanuts Recipe by Monte

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Ingredients

Dunlop, an authority on Chinese cuisine whose cookbook is called “Every Grain
of Rice” (Norton 2012). It’s close the
classic recipe and only veers away from it once. Like the original, the cooking vessel (I’d
say Wok, but you don’t need one, any non-stick skillet will do) is seasoned
with oil, then the chili peppers and Sichuan peppercorns are added to the
oil. The chicken is stir-fried, the
green onions, garlic and ginger are added. A simple sauce is poured over the
dish and then roasted peanuts are tossed
into the finished dish. In China, the
nuts may be either peanuts or cashews. Here’s where the original recipe differs: The peanuts or cashew nuts are
dropped into the hot oil on the bottom of the wok first, then deep fried until
golden brown before the other ingredients are added. There are plenty of restaurant variations to
this dish; sometimes orange or orange juice is added. You can also find versions that don’t use
chicken at all. Beef, Pork, Tofu or Seafood are pressed into service
instead. But the biggest difference
between Western versions and the Chinese original is Sichuan Peppercorns. From
1968 to 2005, they were illegal to import into this country. The ban was
lifted, but very few restaurant versions incorporate the peppercorns, which add
immeasurably to the flavor of the dish. I served this on butter lettuce, which
we used as wraps. But a bowl of steamed
or fried rice would be most appropriate. Here is the recipe:
Recipe for Gong
Bao Chicken with Peanuts from Fuschia Dunlop’s “Every Grain of Rice”
For
the Stir Fry:
2
boneless chicken breasts (11 to 12 ounces total),
with or without skin
3
garlic cloves
An
equivalent amount of ginger
5
spring onions, white parts only
A
handful of dried chiles (about 10)
2
tablespoons cooking oil
1
teaspoon whole Sichuan pepper
3
ounces (75 grams) roasted peanuts (see note)
For
the Marinade:
teaspoon salt
2
teaspoons light soy sauce
1
teaspoon Shaoxing wine (or use dry sherry or dry
vermouth)
1
½ teaspoons
potato starch or cornstarch
For the Sauce:
1
tablespoon sugar
teaspoon potato starch or cornstarch
1
teaspoon dark soy sauce
1
teaspoon light soy sauce
1
tablespoon Chinkiang vinegar (or use balsamic
vinegar)
1
teaspoon sesame oil
1
tablespoon chicken stock or water
1. Cut chicken as evenly
as possible into half-inch strips, then cut strips into small cubes. Place in a
small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well