Well, you can now bring all those recipes together to prepare a true Chinese banquet, or you can pick and choose between the recipes to create your favourite meal.
Today's recipe, however, is for a true classic: Gong Bao Chicken (also known as kung pao chicken). Chicken in a hot and spicy Szechwan-style sauce.
Gong Bao ChickenServes: 4
This is a classic Chinese recipe, also known commonly as kung pao for chicken in a hot dried chilli sauce with Szechuan peppercorns.
Ingredients:For the Chicken:
2 boneless chicken breast halves, skin removed and cut into 1cm (1/2 in) cubes
1 tbsp vegetable oil or peanut oil
10 dried red chillies (or to taste), snipped into 2 or 3 pieces each
1 tsp Szechuan peppercorns
3 garlic cloves, finely sliced
3cm (1 in) piece of fresh ginger, sliced thinly
1 tbsp spring onions (white part only), roughly chopped
90g (3 oz) roasted peanuts
For the Marinade:
2 tsp light soy sauce
1 tsp Shaoxing rice wine (or dry sherry)
1/2 tsp sugar
For the Sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp black Chinese rice vinegar
a few drops of sesame oil
2 tbsp chicken stock
1 tsp sugar
Method:Whisk together the marinade ingredients in a bowl, add the cube chicken and toss to coat. Cover and set aside to marinade for at least 20 minutes.
In the meantime, whisk together all the sauce ingredients in a separate bowl and set aside.
Add the oil in a preheated wok, and when hot add the chillies and Szechuan peppercorns and stir-fry for a minute or so, or until crisp and fragrant. Add the chicken pieces, stir frying until they begin to turn white. Now add the garlic, ginger and spring onions.
Stir-fry the mixture for 5 minutes, or until the chicken is cooked through then pour in the sauce mixture. Stir fry for 2 minutes more, or until the sauce is heated through then add the peanuts. Toss to combine and serve immediately.
Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:
Fish and Seafood Dishes:
Stir-fried Scallops with Asparagus
Clams in Black Bean Sauce
Chinese Vegetable and Coconut Curry