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Here is a Chinese specialty recipe from Sichuan, chicken kung pao or chicken gong bao. Made with chili and peanuts, this recipe will make your gourmands travel.
For 4 people
- 1 tablespoon Sichuan berries
- 2.5 tablespoons cornstarch
- 400 g chicken (cutlets or boneless thighs)
- 4 cloves of garlic
- 5 cm fresh ginger
- 2 new onions
- 4 small dried peppers
- 2 tablespoons salted soy sauce Suzi Wan
- ½ tablespoon of rice vinegar
- 1 tablespoon liquid honey
- 50 g unsalted peanuts
- 4 tablespoons vegetable oil
- 4 branches of coriander leaves
- 240 g of jasmine rice
Mix finely or crush the Sichuan berries with a pestle, then mix them in a salad bowl with 2 tablespoons cornstarch.
Peel and finely chop garlic and ginger, and slice onions.
Prepare the mixture for the sauce: in a bowl mix ½ tablespoon cornstarch and 2 tablespoons water, salted soy sauce, rice vinegar and honey.
Rinse the rice with cold water until the water is clear. Cook in a large volume of boiling salted water for 15 minutes.
Meanwhile, cut the chicken into pieces and roll in the mixture of Sichuan berries and cornstarch. Heat 3 tablespoons of oil in a large skillet.
When the oil is hot, gently pour the pieces of chicken and make them come back for 5 minutes on high heat. Dispose of the chicken pieces on paper towels.
In the same pan, heat a tablespoon of oil and fry garlic, ginger, onions and chilli over high heat for 1 minute. Pour the mixture for the sauce into the pan and bring to a boil. Thicken the sauce over low heat and add the chicken and peanuts
Photo: Suzi Wan