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GONG-BAO JI-DING
  • 1/2 lb boned chicken breast Marinade:
  • 2 tsps. cornstarch (corn flour)
  • 2 tsps. soy sauce
  • 1 Tbs rice wine or dry sherry
  • 1/2-1 egg white
  • 1/2 tsp salt
  • 10 or more dried red peppers
  • 2 tsps. finely chopped fresh ginger
  • 1 green onion
  • 1/4 cup cashews or peanuts or almonds Seasonings:
  • 2 tsps. cornstarch (corn flour)
  • 2 tsps. rice wine or dry sherry
  • 1-2 Tbs soy sauce
  • 1 tsp. vinegar
  • 1-2 tsps. sugar
  • 2 tsps. sesame oil (optional - author prefers to omit it)
  • 4 Tbss. oil.
    1. Cut meat into 1" pieces.
    2. Make marinade in order given, stir in chicken, and leave for atleast 15min.
    3. Trim peppers, shake out seeds. Chop ginger very finely. Slice onioninto 3/4" lengths
    4. Mix seasonings in small bowl in order given.
    5. To cook: Fry peppers until they start to char. Turn up the heat till peppersblacken, add chicken, reduce heat to medium.
    6. Stir fry until chicken is white, then add ginger and onion. Cookfor a few seconds, then add nuts and seasonings (give it a quick stirfirst). When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve hot.

     
     

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