DinnerMain Course

Gong Bao Chicken

Name: Gong Bao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 порции
Cuisine: sichuan, chinese
Ingredients: 500 g boneless, skinless chicken thigh cut into 1-inch cubes; 1 ст. л. cornstarch; 1 ст. л. soy sauce; 1 ст. л. shaoxing wine; 10 шт. dried red chili stems removed, cut in half; 1 ч. л. sichuan peppercorn; 3 зубчик garlic minced; 1 ст. л. ginger minced; 2 шт. scallion chopped into 1-inch pieces; 0,5 стакан roasted peanut; 2 ст. л. vegetable oil; 2 ст. л. soy sauce; 2 ст. л. chinkiang vinegar; 1 ст. л. sugar; 1 ст. л. shaoxing wine; 1 ч. л. cornstarch; 2 ст. л. water

This classic Sichuan dish features tender chicken pieces stir-fried with peanuts and dried chilies in a savory, sweet, and tangy sauce. It's a flavorful and satisfying meal that comes together quickly.

Оригинальный рецепт от Forkin

Общее время: 30 мин
Порции: 4
Сложность: Средне
На порцию: 475 kcal

Информация об аллергенах: может содержать глютен, арахис, соя и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

500 gboneless, skinless chicken thigh, cut into 1-inch cubes
10 шт.dried red chili, stems removed, cut in half
1 ч. л.sichuan peppercorn
3 зубчикgarlic, minced
1 ст. л.ginger, minced
2 шт.scallion, chopped into 1-inch pieces
0,5 стаканroasted peanut
2 ст. л.vegetable oil

marinade

1 ст. л.cornstarch
1 ст. л.soy sauce
1 ст. л.shaoxing wine

sauce

2 ст. л.soy sauce
2 ст. л.chinkiang vinegar
1 ст. л.sugar
1 ст. л.shaoxing wine
1 ч. л.cornstarch
2 ст. л.water

Инвентарь

wok · large skillet · mixing bowls · whisk

Приготовление

Шаг за шагом

1
In a medium bowl, combine the chicken, cornstarch (marinade), soy sauce (marinade), and shaoxing wine (marinade). Toss to coat, then set aside to marinate for at least 10 minutes.
Около 10 мин
Совет повара: Marinating the chicken ensures it stays tender and absorbs flavor.
2
In a small bowl, whisk together the soy sauce (sauce), chinkiang vinegar, sugar, shaoxing wine (sauce), cornstarch (sauce), and water (sauce) until well combined. Set the sauce aside.
Около 1 мин
Совет повара: Having the sauce ready makes the stir-fry process smoother.
3
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
Около 1 мин
Совет повара: Ensure the wok is very hot for a proper stir-fry.
4
Add the marinated chicken to the hot wok in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
Около 5 мин
Совет повара: Avoid overcrowding the wok; cook in batches if necessary to get a good sear.
5
Reduce the heat to medium-high. Add the dried red chilies and sichuan peppercorns to the wok and stir-fry for about 30 seconds until fragrant and the chilies are slightly darkened. Be careful not to burn them.
Около 1 мин
Совет повара: The chilies and peppercorns infuse the oil with their signature flavor and heat.
6
Add the garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
Около 1 мин
7
Return the cooked chicken to the wok. Add the scallions and roasted peanuts.
8
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly.
Около 1 мин
Совет повара: The cornstarch in the sauce will thicken it quickly.
9
Serve immediately with steamed rice.

На порцию

Пищевая ценность

68%Оценка

Калории: 474,8kcal
Белок: 38,5g
Углеводы: 11,9g
Жиры: 30g
Клетчатка: 2,1g
Сахара: 4,3g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover Gong Bao chicken in an airtight container in the refrigerator.

Разогрев

Reheat gently in a pan over medium heat or in the microwave until warmed through.