Gong Bao Chicken

Ingredients for 3 servings:

• 400 g chicken strips
• 1 tbsp flour
• 50 g peanuts, unsalted and without shell
• 1 onion(s), cut into strips
• 2 garlic cloves
• 1 bunch of spring onions
• 2 chili peppers
• 25 g sugar
• 50 ml white wine (cooking wine)
• 1 tbsp vinegar
• 10 grains of Szechuan pepper, crushed
• 2 g ginger root, chopped
• 20 ml Ketjap Manis (sweet soy sauce)
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

traditional Chinese wok dish from Szechuan cuisine

This recipe comes from a trip to Chongqing, China. First, generously cover the bottom of a wok with oil and heat it over high heat. Dust the minced meat all over with flour and sear it in the wok, then add salt. Remove the meat, add a little more oil if necessary, and lightly fry the chopped peanuts. Remove the peanuts and fry the onions. Then add the chopped garlic and fry it too. Slice the spring onions and chilies and add them. Sprinkle the sugar over them and let them caramelize. Add the meat and peanuts again. Deglaze with wine, bring to a boil, and add the vinegar. Finally, season with soy sauce, ginger, and pepper (chop well, it’s very intense!) to taste. Serve over rice.