The henbao chicken is one of the traditional dishes of the Chinese cuisine, a classic dish that originates from the western Chinese province of Sichuan (possibly the Russian spelling "gong-bao", as the Chinese spelling of the word is from 2 characters, in English kungpao chicken). The dish has a bright and sharp taste, it is a characteristic feature of Szechwan traditional food culture.
The authorship of the invention of the recipe for cooking gongbao with peanuts belongs to a certain Dean Baozhen, a high-ranking official from Shandong province, who lived during the times of the Ch'ing dynasty. This talented person in the cooking of food invented to cook chicken with peanuts. When Ding Baozhen served as governor and then governor in Sichuan province, he modified the taste of his favorite dish, slightly changing it to Sichuan food habits, made it more vivid and sharp. Nowadays, a wonderful dish of chicken gongbao is popular all over the world, of course, in different regions and countries, the original recipe is reinterpreted and prepared using local methods and products.
Ganbao chicken is prepared from roasted chicken fillets with peanuts and red hot peppers. By the way, you can use other nuts, too, it will be delicious.
How to cook gungbao - chicken with peanuts and vegetables in Chinese?
We tried to find the simplest recipe and adapt it to our conditions and the usual products.
Ingredients:
- chicken fillet (meat from the breast and thighs) - about 500 g;
- fried well-calcined peanuts - about 100 g;
- garlic - 2 cloves;
- ginger fresh - 1 small spine;
- sweet pepper - 1-2 pcs. (better dark green, but you can yellow, orange or red);
- hot red pepper;
- ground coriander;
- corn starch - 2 tablespoons;
- quality soy sauce - 4 tablespoons;
- Shaoxing rice wine or mirin - 2 tablespoons;
- sugar brown - 1 tbsp.
- sesame oil;
- peanut butter or other vegetable or chicken fat inverted;
- greens for decoration (coriander, parsley, basil, lemongrass).
Preparation
First we'll marinate the meat. Chicken fillet shall be cut into small cubes or rectangular cubes (alternatively, short strips).
We lay the meat in a container, suitable for the volume, add 1 tbsp. spoon of starch, 2 tbsp. spoons of soy sauce and rice wine. Thoroughly mix and send to a cool place for half an hour at least, but no more than 2 hours.
Prepare the sauce. Mix the remaining starch, soy sauce , brown sugar, sesame oil. We add 2-3 st. spoons of water.
Ginger rub the grater, chop the pepper (if it's fresh), crushed add so, we will sell the garlic. All this is poured into the sauce and let's brew, then strain.
Cook in a wok or deep frying pan. Meat should be fried in small batches, the pieces should not be cramped or take a larger frying pan. Heat the oil and fry the chicken pieces on medium-high heat, often stirring with a shovel and shaking the frying pan, for about 5-8 minutes. Add the sweet pepper, cut into short strips. Fry all together for another 3-5 minutes, turning the spatula.
We add separately in advance a well-calcined peanut and sauce. We cook all together on a weaker fire, mixing. We bring it to the stage of caramelization: this is when the meat starts to gleam slightly and acquires a beautiful and deep dark golden-brown hue (do not miss this moment, otherwise it will burn, it will be tasteless and unhelpful).
We spread the prepared chicken gongbao for a common dish or in a portioned container. You can sprinkle with all the juice of lemon or lime. We make greenery. Separately, we serve the boiled rice, you can rice noodles. It is also good to serve dishes from fresh vegetables (salads), fruit, rice wine, dark beer and / or stronger authentic drinks of the Pan-Asian region.