Gong Bao

Gong Bao Chicken

Ingredients:

  • 1 skinless and boneless Chicken breast (550g)
  • 75 g unsalted roasted peanuts
  • 165g cucumber pieces
  • 1 carrot
  • 25g Chili pepper
  • 2-4 teaspoons chili sauce
  • 12g ginger
  • 125g green onions
  • 5 large cloves of garlic
  • 1 tablespoon of Maizena
  • 1 tablespoon rice vinegar
  • 4 tablespoons soy sauce
  • 4 tablespoons peanut oil
  • 1 tablespoon Brown sugar
  • Salt and pepper

 

Steps:

  1. Dice the chicken breast into cubes. Put the cubes into a bowl with rice vinegar, brown sugar, 2 tablespoons of soy sauce, 1 tablespoon peanut oil, Maizena and a little salt and pepper.
  2. Stir so that the chicken is bathed in the marinade evenly. Cover and leave to cool at least 30 minutes.
  3. Once the time expired, heat 2 tablespoons of peanut oil into a wok and put the chicken together with the marinade all in that state (in a large proportion it will blend with the meat).
  4. Fry the chicken pieces on all sides, then remove them on a plate.
  5. In the same wok, heat the last tablespoon of oil. Put the garlic passed through the press, the hot pepper (sliced) and ginger (chopped).
  6. After a few seconds (about 10 seconds), add the white part of the green onion (sliced as well). Add the carrot and leave them for a couple of tens of seconds.
  7. Put back into the wok the browned chicken pieces along with 50 ml of hot water. Let it come to a boil and put the remaining peanuts and soy sauce (2 tablespoons).
  8. After one or two minutes, add the green parts of the onions (sliced). Mix gently.
  9. Put sauce pepper (first 2 teaspoons, taste and, if necessary, in place one to two teaspoons).
  10. The Gong Bao chicken must be spicy, but you must decide the degree of hotness!
  11. Put some salt, put a little pepper and the cucumber (partially peel it, cut it in half lengthwise, remove the seeds and cut the pulp into cubes). Stir and turn off the fire.
  12. Serve the chicken immediately with a garnish of boiled rice (without spices, just with a little salt).

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