Gong Bao Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g chicken, shredded
- 1 tablespoon flour
- 50 g peanuts, unsalted and without shell
- 1 onion (s), cut into strips
- 2 cloves garlic)
- 1 bunch spring onion (s)
- 2 chilli pepper (s)
- 25 g suar
- 50 ml white wine (cooking wine)
- 1 tablespoon vinegar
- 10 grains Szechuan pepper, crushed
- 2 g iner, chopped
- 20 ml soy sauce, sweet
- oil
Print Recipe
Pin Recipe Instructions
- The recipe comes from a trip to China from the city of Chongqing.
- First, cover the bottom of the wok generously with oil and heat it on the highest level. Dust the shredded meat all over with flour and fry in a wok, then season with salt. Remove the meat, add a little oil if necessary and fry the chopped peanuts lightly. Take out the peanuts and sauté the onions. Then add the chopped garlic and fry as well. Cut the spring onions and chili peppers into strips and add. Sprinkle the sugar over it and let it caramelize.
- Add the meat and peanuts again. Deglaze with wine, bring to the boil and add the vinegar. Finally season with soy sauce, ginger and pepper (chop well, very intensely!) And season to taste.
- Serve on rice.
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