Gang Bao Chicken with Peanuts
In her comprehensive cookbook The Food of Sichuan, Chinese food expert Fuchsia Dunlop tells of how this dish is named after a nineteenth centruy governor-general of Sichuan, Ding Boazhen, who is said to have enjoyed eating it. Ding was born in Guizhou province and before moving to Sichuan in 1876, served as tutor to the imperial princes in Shandong – an honorary role for which he was known as “Palace Guardian” (gongbao). Guizhou, Shandong and Sichuan all lay claim to versions of Ding’s famous dish, but the Sichuanese is the most renowned.
Inroduction
About this Recipe
“Gong Bao chicken is a glorious medley of succulent chicken, golden peanuts and red chillies. The ‘lychee-flavoured’ sauce is pepped up with a scorched-chilli spiciness and a trace of Sichuan pepper that will make your lips tingle pleasantly,” says Fuchsia Dunlop. “Although the classic dish is made wth peanuts, cashew nuts are even more delicious.”
This dish would be one of many served at a Sichuanese table. For more recipes and ideas, be sure to consult The Food of Sichuan.
Ingredients
- boneless chicken breast, 300g
- scallions, 5, white parts only
- dried chillies, a good handful (at least 12)
- cooking oil, 4 tablsepoons
- whole Sichuan pepper, 1 teaspoon
- garlic cloves, 3, peeled and sliced method
- An equivalent amount of ginger, peeled and sliced
- roasted or fried peanuts (or cashews), 75g
- For the Marinade:
- salt, 1/2 teaspoon
- light soy sauce, 2 teaspoons
- Shaoxing wine, 1 teaspoon
- potato starch, 1 1/2 tablespoons
- For the sauce:
- caster sugar, 2 tablespoons
- potato starch, 3/4 teaspoon
- dark soy sauce, 3/4 teaspoon
- light soy sauce, 1 teaspoon
- Chinkiang vinegar, 2 tablespoons
- chicken stock or water, 1 1/2 tablespoons
- sesame oil, 1 teaspoon
Cut the chicken breasts as evenly as possible into 1.5cm cubes. Place in a bowl, add the marinade ingredients and 1½ tbsp cold water, and mix well. Cut the spring onion whites into small chunks to match the chicken cubes. Snip the chillies in half or into 2cm sections and shake out the seeds.
Combine the sauce ingredients in a small bowl – if you dip your finger in you should be able to taste the light sweet-and-sour or ‘lychee’ base flavour of the dish.
Pour the cooking oil into a seasoned wok over a high flame. Quickly add the chillies and Sichuan pepper and stir-fry briefly until the chillies are fragrant and darkening but not burned. Tip in the chicken and stir to separate. As soon as the pieces have separated, add the garlic, ginger and scallion whites and stir-fry until they smell delicious and the chicken is just cooked (you may test a piece by cutting it in half to make sure).
Give the sauce a stir and pour into the centre of the wok. Wait for a second or two, then stir as the sauce thickens and coats the chicken pieces. Mix in the peanuts (or cashews) and serve.