Chinese dish chicken gongbao. Chicken gongbao original recipe. Garnish and serving

Finds many fans around the world. One of the most popular recipes is gongbao chicken. This dish is in great demand on the menus of Chinese and European restaurants. It should be noted that the price tag for this menu item will be quite decent. As for Russian restaurants, this dish is served only in expensive establishments.

And if you can’t afford a trip to China and don’t want to spend your family budget on visiting a fashionable restaurant, then there is always the option of preparing this dish in your own kitchen. It will cost you much less. And you can involve the whole family in cooking. Here you just need to know a few cooking nuances and choose the right frying pan.

The right dishes

As you know, the key to half the success proper preparation Any Chinese dish requires a quality wok. This frying pan works great both on an open fire and on a regular gas or induction stove. It is important to choose a good manufacturer so as not to be disappointed in the quality of the dishes in the future. The wok must be made of good steel and properly processed. When you cook in such a frying pan, food should not burn, and there should be no ferrous taste or smell.

Before cooking, it is important to thoroughly treat and rinse the surface of the cookware. Gongbao chicken is a recipe that requires maximum flavor and taste qualities products, therefore foreign impurities There should be no smell of detergent in the pan. The wok should be washed with a stiff brush (sponge) and only with water, without adding household chemicals.

Ingredients for the dish

To prepare the gongbao chicken recipe, you will need only fresh and high-quality ingredients. There is no point in saving money here, otherwise you won’t be able to enjoy the true taste.

Two to three slices of chicken (350 g).
A couple of cloves of garlic. For those who like it “hot”, you can take more.
Ginger root (3-5 cm).
5-7 pieces of green onions. This recipe uses the white, juicy part of the onion.
Chili pepper (3-4 pcs.). You can use either dried or fresh chilies. You can mix both in equal quantities.
Two types of bell peppers (it is better to take multi-colored peppers).
Sichuan pepper - 1 teaspoon. Do not take ground, it does not retain the sharpness and aroma as well.
100 grams of nuts. You can take regular peanuts or cashews.
4-5 tablespoons of vegetable oil.

Ingredients for marinade and sauce

So, you decided to cook a dish like gongbao chicken. The classic recipe for this dish necessarily includes marinating the chicken, so don’t forget about it. For the marinade you will need:

spoons soy sauce(it’s better to take a light one).
One tsp. wine (Shaoxing).
A tablespoon of water.
0.5 teaspoon salt.
One tsp. corn starch.

Immerse the chicken in the prepared marinade and leave to soak for half an hour. Cooking and marinating meat is an important process. Gongbao chicken is not your average frying pan lemon breast. All the smallest details are important here.

A dish is prepared with a special sauce. It contains several types of soy sauce (a couple of spoons each), one tsp. sesame oil, three tsp. granulated sugar and a couple of tablespoons of water.

Preparing Ingredients

Try to prepare the ingredients and sauce in advance, since the dish is cooked over high heat. This fast chicken gongbao. The recipe with photos is presented in our article. The photographs will convince you that the main thing here is that all the products in the process are already at hand.

Garlic and ginger are peeled from the outer “clothing” and finely chopped. It is better not to use a grater or garlic press. Hot chili peppers should be washed, internal membranes and seeds removed. The pepper is cut into small strips. If you don’t like it, you can replace the chili with paprika or remove the ginger from the recipe. However, gongbao chicken will not turn out classic, and you will no longer get the full spectrum of pleasure from Chinese food.

We clean the nuts. Pour into a frying pan with a small amount of sesame oil. Warm up and fry slightly until a distinct aroma appears. We post it on paper napkin to remove unnecessary oil. Cut green onions into slices. Bell pepper - in small layers or stripes.

Cooking process

Place the frying pan over high heat and heat until smoking appears. Add a couple of tablespoons of vegetable oil. Try to distribute the oil over the entire surface of the pan. As soon as the oil warms up, pour it out and put the wok back on the fire.

Add a couple of tablespoons of oil again and add the first batch of ingredients. This will be chili and At this point, the speed should be taken off the heat and the oil should be allowed to soak in the spices, without allowing them to burn. Return the wok to the heat and add the chicken.

As soon as the chicken changes its pinkish color to white, add ginger, green onions, bell pepper and garlic. Chicken gongbao with peanuts is a very quick recipe. It only takes a couple of minutes for the meat to be saturated with spices and saturated with aromas.

After this time, add the sauce prepared in advance. The dish should be stirred constantly without removing from high heat. Once the sauce becomes glossy and thickens, you can add nuts. Mix all the ingredients and remove the wok from the heat.

Garnish and serving

The dish is served immediately after preparation. The classic is hot, piping hot chicken gongbao, as they say. The dish can also be eaten cold. But precisely in the cold. You should not reheat or microwave it before guests arrive (as we are used to).

As for the side dish, there are several options. Firstly, you don’t have to use any side dish at all. The Chinese enjoy this dish, so to speak, in its original form. Only a plate of bread or sesame dough strips is added to the table. If you don’t have enough chicken to fill you up or want to dilute the too spicy taste of the dish, then you can use rice noodles or rice as a side dish.

Gongbao chicken is one of the traditional dishes common Chinese cuisine, a classic dish originating from the Western Chinese province of Sichuan (possibly the Russian spelling is “kung-bao”, since the Chinese spelling of the word is made up of 2 hieroglyphs; in English kungpao chicken). The dish has a bright and spicy taste, which is a characteristic feature of Sichuan traditional food culture.

The invention of the recipe for making gongbao chicken with peanuts belongs to a certain Ding Baozhen, a high-ranking official from Shandong province who lived during the Qing dynasty. This talented person in cooking came up with the idea of cooking chicken with peanuts. When Ding Baozhen served as governor and then viceroy of Sichuan Province, he modified the taste of his favorite dish, slightly changing it to suit Sichuan eating habits, making it brighter and spicier. Currently, the wonderful dish of gongbao chicken 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.

Gongbao chicken is prepared from fried pieces chicken fillet with peanuts and red hot pepper. By the way, you can use other nuts, it will also be delicious.

How to cook gongbao - chicken with peanuts and vegetables in Chinese?

We tried to find the simplest possible recipe and adapt it to our conditions and familiar products.

Ingredients:

chicken fillet (meat from the breast and thighs) – about 500 g;
roasted well-roasted peanuts - about 100 g;
garlic – 2 cloves;
fresh ginger – 1 small root;
Bell pepper– 1-2 pcs. (preferably dark green, but yellow, orange or red is also possible);
hot red pepper;
ground coriander;
corn starch – 2 tablespoons;
high-quality soy sauce - 4 tablespoons;
Shaoxing rice wine or mirin – 2 tablespoons;
brown sugar – 1 tbsp;
sesame oil;
peanut or other vegetable oil or rendered chicken fat;
greens for decoration (cilantro, parsley, basil, lemongrass).

Preparation

First, marinate the meat. cut into small cubes or rectangular bars (optionally, short strips).

Place the meat in a container of suitable volume, add 1 tbsp. spoon of starch, 2 tbsp. spoons of soy sauce and rice wine. Mix thoroughly and place in a cool place for at least half an hour, but no more than 2 hours.

Prepare the sauce. Mix the remaining starch, Brown sugar, Sesame oil. Add 2-3 tbsp. spoons of water.

Grate the ginger, chop the hot pepper (if it’s fresh), add the crushed pepper and crush the garlic. Pour all this into the sauce and let it brew, then strain.

Cooking in a wok or deep frying pan. The meat should be fried in small batches, the pieces should not be crowded, or use a larger frying pan. Heat the oil and fry the chicken pieces over medium-high heat, stirring frequently with a spatula and shaking the pan, for about 5-8 minutes. Add sweet pepper, cut into short strips. Fry everything together for another 3-5 minutes, turning with a spatula.

Add separately pre-roasted peanuts and sauce. Cook everything together over lower heat, stirring. We bring it to the stage of caramelization: this is when the meat begins to shine 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 unhealthy).

Place the finished gongbao chicken on shared dish or in portioned containers. You can sprinkle everything with lemon or lime juice. We decorate with greenery. Separately, be sure to serve boiled rice, or rice noodles. It is also good to serve dishes from fresh vegetables(salads), fruits, rice wine, dark beer and/or stronger authentic drinks from the pan-Asian region.

Fragrant National dish Sichuan cuisine will appeal to lovers of spicy, spicy meat. Gongbao chicken, the recipe and photo of which are given in the article, is suitable for both a festive table and an everyday dinner or lunch. How to cook asian dish? What products are used for this? The nuances of cooking gongbao are presented below.

Ingredients

Chicken fillet 1 kg Peanut 200 grams ginger root 50 grams Sweet pepper 2 pieces) Garlic 3 cloves Corn starch 4 tbsp. Chilli 5 piece(s) Soy sauce 120 milliliters Dry white wine 2 tbsp. Water 4 tbsp. Leek 5 piece(s) Sugar 2 tbsp. olive oil 20 milliliters Sesame oil 2 tsp

Number of servings: 4
Cooking time: 40 minutes

Gongbao chicken with peanuts: step-by-step preparation of the Chinese national dish

The peculiarity of "gongbao" is that delicate taste The meat is in harmony with the spiciness of the pepper, while the pieces of chicken melt in your mouth. Sweet and sour sauce adds an Asian twist to the dish, and the aroma of sesame oil and peanuts makes it original.

To prepare 8 servings of gongbao chicken you will need following ingredients:

· Fillet chicken thighs- 1 kg;

· peeled peanuts – 200 gr.;

· ginger root – 50 gr.;

· sweet red pepper – 2 pcs.;

· garlic – three cloves;

· corn starch – 4 tbsp. l.;

· chili pepper – 5 pcs.;

· soy sauce – 120 ml.;

· rice or dry white wine – 2 tbsp. l.;

· water – 4 tbsp. l.;

· leeks – 5 pcs.;

· sugar – 2 tbsp. l.;

· olive oil;

· sesame oil – 2 tsp.

Fry the peanuts in a dry frying pan, place in a bowl and set aside to cool. Wash the chicken fillet, dry it and cut into small cubes (2/2 cm). In a separate bowl, dissolve two tablespoons of starch in wine, combine with 60 ml of soy sauce, and stir. Pour the resulting marinade over the meat and refrigerate for 4–5 hours.

Once the chicken fillet pieces are marinated, you need to prepare the remaining ingredients. Wash the sweet peppers, remove seeds and cut into small cubes. Peel the ginger and garlic and chop using a coarse grater. Cut the chili peppers into equal parts. Wash the onion, separate the white part from the green “feathers”.

The sauce for gongbao is prepared from sugar (2 tbsp), soy sauce (60 ml), corn starch (2 tbsp), water and sesame oil. The ingredients are mixed in a separate container until smooth. Pour oil into a wok or deep container (cauldron) and put on fire.

Place marinated meat in a frying pan in portions and fry each portion until golden brown. It is important to turn the meat as little as possible when frying to avoid the release of juice. After frying, transfer the fillet to a separate container.

Drain the used oil from the frying pan and pour fresh oil into it, put it on fire. When the oil is hot, add garlic, chili pepper and ginger and lightly fry. Add sweet pepper to them, stir and fry for another 2-3 minutes.

Mix the chicken fillet with the fried vegetables, pour in the sauce and cook until it thickens, stirring constantly. When the sauce begins to thicken, add to the dish roasted peanuts and stir, then remove from heat. Serve gongbao chicken with boiled rice or fried potatoes.

If you are intolerant to spicy foods, reduce the amount of chili pepper. You can add carrots, zucchini, tomatoes and other vegetables to gongbao. The main ingredient can be replaced with lean pork if necessary.

A bright and aromatic Chinese dish will make festive table original. Once you try it, you will want to cook it every day.

Kungpao chicken is one of the traditional dishes of general Chinese cuisine, a classic dish originating from the Western Chinese province of Sichuan (possibly the Russian spelling is “gong-bao”, since the Chinese spelling of the word is made up of 2 hieroglyphs; in English kungpao chicken). The dish has a bright and spicy taste, which is a characteristic feature of Sichuan traditional food culture.

Gongbao chicken is made from fried pieces of chicken fillet with peanuts and red hot pepper. By the way, you can use other nuts, it will also be delicious.

How to cook gongbao - chicken with peanuts and vegetables in Chinese?

We tried to find the simplest possible recipe and adapt it to our conditions and familiar products.

chicken fillet (meat from the breast and thighs) – about 500 g;
roasted well-roasted peanuts - about 100 g;
garlic – 2 cloves;
fresh ginger – 1 small root;
sweet pepper – 1-2 pcs. (preferably dark green, but yellow, orange or red is also possible);
hot red pepper;
ground coriander;
corn starch – 2 tablespoons;
high-quality soy sauce - 4 tablespoons;
Shaoxing rice wine or mirin – 2 tablespoons;
brown sugar – 1 tbsp;
sesame oil;
peanut or other vegetable oil or rendered chicken fat;
greens for decoration (cilantro, parsley, basil, lemongrass).

First, marinate the meat. Cut the chicken fillet into small cubes or rectangular bars (optionally, short strips).

Prepare the sauce. Mix the remaining starch, soy sauce, brown sugar, sesame oil. Add 2-3 tbsp. spoons of water.

Grate the ginger, chop the hot pepper (if it’s fresh), add the crushed pepper and crush the garlic. Pour all this into the sauce and let it brew, then strain.

Cook in a wok or deep frying pan. The meat should be fried in small batches, the pieces should not be crowded, or use a larger frying pan. Heat the oil and fry the chicken pieces over medium-high heat, stirring frequently with a spatula and shaking the pan, for about 5-8 minutes. Add sweet pepper, cut into short strips. Fry everything together for another 3-5 minutes, turning with a spatula.

Place the finished gongbao chicken on a common dish or in portioned containers. You can sprinkle everything with lemon or lime juice. We decorate with greenery. Separately, be sure to serve boiled rice, or rice noodles. It is also good to serve fresh vegetable dishes (salads), fruits, rice wine, dark beer and/or stronger authentic drinks from the Pan-Asian region.

womanadvice.ru

Chicken gongbao: classic recipe

Classic Chinese cuisine finds many fans around the world. One of the most popular recipes is gongbao chicken. This dish is in great demand on the menus of Chinese and European restaurants. It should be noted that the price tag for this menu item will be quite decent. As for Russian restaurants, this dish is served only in expensive establishments.

The right dishes

As you know, the key to half the success of properly preparing any Chinese dish is a high-quality wok. This frying pan works great both on an open fire and on a regular gas or induction stove. It is important to choose a good manufacturer so as not to be disappointed in the quality of the dishes in the future. The wok must be made of good steel and properly processed. When you cook in such a frying pan, food should not burn, and there should be no ferrous taste or smell.

Before cooking, it is important to thoroughly treat and rinse the surface of the cookware. Gongbao chicken is a recipe that requires maximum aroma and taste of the products, so there should be no foreign matter or smell of detergent in the pan. The wok should be washed with a stiff brush (sponge) and only with water, without adding household chemicals.

Ingredients for the dish

To prepare the gongbao chicken recipe, you will need only fresh and high-quality ingredients. There is no point in saving money here, otherwise you won’t be able to enjoy the true taste.

Two to three slices of chicken (350 g).
A couple of cloves of garlic. For those who like it “hot”, you can take more.
Ginger root (3-5 cm).
5-7 pieces of green onions. This recipe uses the white, juicy part of the onion.
Chili pepper (3-4 pcs.). You can use either dried or fresh chilies. You can mix both in equal quantities.
Two types of bell peppers (it is better to take multi-colored peppers).
Sichuan pepper - 1 teaspoon. Do not take ground, it does not retain the sharpness and aroma as well.
100 grams of nuts. You can take regular peanuts or cashews.
4-5 tablespoons of vegetable oil.

Ingredients for marinade and sauce

So, you decided to cook a dish like gongbao chicken. The classic recipe for this dish necessarily includes marinating the chicken, so don’t forget about it. For the marinade you will need:

A couple of teaspoons of soy sauce (light is better).
One tsp. wine (Shaoxing).
A tablespoon of water.
0.5 teaspoon salt.
One tsp. corn starch.

A dish is prepared with a special sauce. It contains several types of soy sauce (a couple of spoons each), one tsp. sesame oil, three tsp. granulated sugar and a couple of tablespoons of water.

Preparing Ingredients

Try to prepare the ingredients and sauce in advance, since the dish is cooked over high heat. This is a quick gongbao chicken. The recipe with photos is presented in our article. The photographs will convince you that the main thing here is that all the products in the process are already at hand.

Garlic and ginger are peeled from the outer “clothing” and finely chopped. It is better not to use a grater or garlic press. Hot chili peppers should be washed, internal membranes and seeds removed. The pepper is cut into small strips. If you don't like spicy dishes, you can replace the chili with paprika or remove ginger from the recipe. However, gongbao chicken will not turn out classic, and you will no longer get the full range of pleasure from Chinese food.

We clean the nuts. Pour into a frying pan with a small amount of sesame oil. Heat and fry slightly until a distinct aroma appears. Place on a paper towel to remove unnecessary oil. Cut green onions into slices. Bell pepper - in small layers or strips.

Cooking process

Add a couple of tablespoons of oil again and add the first batch of ingredients. It will be chili and Szechuan pepper. At this moment, the speed should be taken off the heat and the oil should be allowed to soak in the spices, without allowing them to burn. Return the wok to the heat and add the chicken.

Once the chicken changes its pinkish color to white, add ginger, green onions, bell pepper and garlic. Chicken gongbao with peanuts is a very quick recipe. It only takes a couple of minutes for the meat to be saturated with spices and saturated with aromas.

Garnish and serving

Aperitif to this dish serves classic Chinese white wine. You can also take Japanese plum wine.

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Chicken Gongbao

Chili pepper – 20 g

Green onion – 30 g

Brown sugar – 1 tbsp.

Sesame oil – 1 tbsp.

Light soy sauce – 1 tbsp.

Olive oil – 1 tbsp.

Cayenne pepper – 1 tsp.

Cooking Instructions

Chicken Gongbao is one of many popular dishes Sichuan cuisine. Sichuan is one of the provinces of China; a feature of the cuisine of this region is the spiciness of its dishes. Almost any version of Chinese dish in Szechuan version will be many times spicier.

Gongbao chicken, like other Chinese dishes, is prepared from a minimum of ingredients, but the end result is a magnificently aromatic and very tasty dish. In my family, my husband really loves this chicken because it turns out quite spicy. If you are not a big fan of spicy foods, add a little chili pepper.

My deviation from the recipe: instead of fillet chicken breast I used leg fillets, we now have such fillets on sale. To be honest, with this fillet the meat turns out tastier; it has a little fat on it, which gives the fillet juiciness. Now about the soy sauce: it should be light and not concentrated. When I was in my homeland, I found exactly this one on sale; I never came across the dark one, although I was looking for it.

So, let's start cooking Gongbao chicken.

Cut the chicken fillet into medium-sized pieces, not the way meat is usually cut on a wok, but larger.

Let's prepare the marinade for the meat. To do this, mix sesame oil, brown sugar and light soy sauce. I would not recommend that you replace these products with analogues. The secret of this dish is in the marinade.

Place the chicken fillet in the marinade and mix the meat with the marinade well with your hands so that every piece is in the marinade. Cover the bowl with meat cling film and send the meat to marinate in the refrigerator for at least 30 minutes.

IMPORTANT: If you leave the meat to marinate overnight, then you will not need to fry it for a long time, since the marinade will make the meat very tender.

Fry the marinated meat in a wok pan on vegetable oil in small portions so that the meat is in one layer. Fry for 4-5 minutes on each side.

Peel the garlic and chop finely, cut the chili pepper into thin rings, cut the green onion with the white part into 3-4 cm pieces.

After all the meat is fried, put the vegetables in a wok pan and quickly fry them for 2-3 minutes until soft.

Return the fried meat to the pan with the vegetables and pour in the remaining marinade. Add cayenne pepper and, if necessary, add salt. Cook the chicken, stirring, for another 10 minutes.

Serve the finished Gongbao chicken with boiled rice and fresh vegetables.

The chicken meat turns out incredibly juicy, tender and flavorful! Bon appetit!

www.iamcook.ru

Chicken kung pao

I want to pamper you a little again Chinese cuisine y, this time Sichuan. This is always a quick preparation of ingredients and rapid frying in a frying pan heated to the limit of emotions. Do you remember how we already cooked Gongbao chicken (kung pao)? Well, I miss this simple thing classic recipe and decided to do everything a little differently, while maintaining the main ideology - spicy chicken meat, which surprises with its tenderness again and again, good quick marinade and bright aromas. This time we will have peanuts for a special crunch and a pleasant aftertaste, which we will lightly fry so that all the aromas are revealed, simple marinade, the strength of which will be enough to make the meat melt in the mouth and have the characteristic taste of Asia. And as a companion, a thick, rich sauce on chicken broth and some vegetables for taste. And, as always, take care of yourself, add only as much chili as you are strong in spirit, each new piece can bring you to tears)))

Kung pao chicken - classic dish Sichuan cuisine, invented in the Sichuan province in western China. Prepared from chicken fillet pieces fried with nuts and red chili pepper. Like most Sichuan dishes, this dish is spicy and has a distinct flavor.

Ding Baozhen is considered the inventor of the dish. (丁寶楨) was a Chinese dignitary and famous gourmet who lived during the Qing Dynasty. When Ding Baozhen was the governor of Shandong Province, he had more than ten cooks in his service. He often treated the guests who gathered at his house to a dish of his own invention - fried pieces of chicken. Later, when he became the governor of Sichuan province, Ding Baozhen modified his dish, adapting it to the peculiarities of Sichuan cuisine - making it hotter and more spicy. Subsequently, the recipe for this dish became widespread, and it began to be prepared in many restaurants around the world. Since Ding Baozhen held the position of gongbao at the imperial court - the heir's tutor (literally "palace guard"), the dish was called "gongbao jiding", or "gongbao zhouding", - "pieces chicken meat, prepared according to the gongbao recipe."

There is one spicy dish in Chinese cuisine that is in great demand among Europeans and is served in expensive restaurants. We are talking about Kung Pao chicken, the recipe of which allows you to make this dish at home. Let's cook chicken in the original Sichuan way, with a lot of ingredients.

Traditional chicken gongbao recipe

Ingredients of the dish:

Raw chicken fillet (700 grams)
Sen Soy sauce (2 tbsp) classic soy sauce
Shaoxing wine (2 tbsp.) Chinese yellow rice
Corn starch (1 tbsp) premium grade
Peanut butter (not paste) (80 ml)
Hot Sichuan pepper (2 tbsp)
Onion (3 stalks) regular green
Peanuts (75 grams), shelled, unsalted
Garlic (2 cloves)
Ginger (10 grams)
Vinegar (1 tbsp.) Chinese black rice
Paste (1 tbsp.) spicy chili
Whole chili (12 pieces) dried peppers
Leeks (2 pieces)
Sugar (1 teaspoon)

Cut the chicken into small pieces, about one and a half centimeters each. Add two teaspoons of soy sauce, the same amount of Shaoxing wine, 1 tsp. corn starch. Mix everything thoroughly and marinate for half an hour.
Grind 1 tbsp in a mortar and pestle. l. dry Sichuan hot pepper. Mix the greens of chopped onion with it, setting aside the light parts for now.
Stir unused Sen Soy, rice wine and starch into a new bowl. Put 1 tbsp there. l. black Chinese vinegar and chili paste, as well as 1 tsp. Sahara. Mix the mixture until all the starch has dissolved. The special sauce for the chicken is ready, you will need it later in the recipe.
Pour refined, odorless oil into a saucepan and heat over high heat. Place the remaining half of unground Sichuan pepper and dried chili peppers there. Fry for about 15 seconds until fragrant, then strain the oil using a strainer.
Place the wok over high heat and add 20 ml of peanut oil. Add half of the marinated fillet pieces and fry for one minute. Next, for 2 minutes. fry, stirring quickly. Transfer the chicken to a separate bowl. After wiping the pan with a paper towel and adding another 20 ml of oil, fry the second half of the fillet in the same way.
Cut the leeks into wide rings. Wipe the wok with a paper towel, add another 20 ml of peanut oil and fry the onion for 1 minute so that it does not lose its fresh crunch.
Add previously cooked peppers, peeled unsalted peanuts and chicken pieces. Add the rest of the oil - 20 ml. Then, pushing the entire mass to the edge, add chopped white onions, as well as garlic and ginger. Fry for 15 seconds.
Place in a separate bowl. Mix the ingredients, adding sauce (from step 3) to taste. Add the remaining Sichuan peppercorns and green onions. The gongbao chicken is cooked according to the recipe and can be served.

“For the dish to turn out as in the photo, all ingredients must be fresh and of high quality.”

Serving and garnish

To ensure everything looks appetizing when served, no components of the chicken should burn. This requires a good wok. These pans are made of high-quality and well-processed steel.

Foreign odors and tastes should be avoided. To do this, wash the wok with a stiff brush under plain water. There is no need to put any detergents in there. During cooking, no extra components are added - no “gag” needed. These rules will help convey delicate aroma food

After the chicken is made according to the recipe, the dish is immediately served hot. You shouldn't wait for it to cool down. The dish is not supposed to be heated if you follow the tradition to the end. If, after some time, it has cooled down, you should eat it straight cold.

No need to add salt and sugar. There is plenty of the former in the dish itself. The second one does not suit the dish, as well as the cuisine of China (they do not like it). Taking chicken with chopsticks or spoons is the owner’s choice.

If you want to eat properly, then a good side dish would be rice or rice noodles. This is the only side dish that southern Chinese recognize. They eat it all the time different types, preferring to steam it - it tastes better. It should be fresh, but it is always eaten with other food - to fill up.

For drinks, Chinese wine is suitable. To take the edge off a little, there should be glasses of clean drinking water with pieces of ice on the table (the best drink to take the edge off the mouth is full-fat dairy products). A good option A plate of bread will serve the same purpose. Don't neglect the last tips - Asian cuisine is incredibly fiery, especially for those who are trying it for the first time.

“There may be people at the table who are unprepared for a spicy dish or with gastritis. Everyone must be warned that today the highlight of the table is Kung Pao.”

Ingredients for marinade and sauce

The gongbao sauce discussed in the recipe is not the only one with which you can cook Szechuan chicken. The Chinese use various options spicy gravy. The ingredients described in this cooking are typical for oriental cuisine:

A traditional product of Asian cuisine. It was invented in China, then borrowed by the Japanese.
It is made from soybeans and is the result of their fermentation.
Recipe in different countries mine. Often used as a marinade.
There are two types - dark and light. The first one is not so salty and has rich aroma. This is what is recommended for meat.
A classic example is the Chinese product Sen Soy. No dyes or flavors are added there. Can be bought in many stores in Russia.

Chinese rice wine.

This drink in the Country rising sun made not only for gourmet, but also for health purposes. Until 1980, they did not make wine from grapes at all.
In addition to rice, a folk product, herbs and other ingredients are added to the drink.
It has an amber transparent color and belongs to the category of yellow wines.
The strength ranges from 15 to 20%.
In the kitchen, a special chef's style is used to prepare dishes. One of the most famous is Shaoxing vintage rice. It is inexpensive and can be ordered through online stores. The traditional one is sold in convex ceramic bottles, as in the photo.

Black rice vinegar.

Possesses rich taste. Recommended as a marinade for meat dishes.
Made from high quality glutinous rice.
Its manufacturing technology consists of dozens of steps. The wine goes through a phase which, thanks to the addition of Acetobacter bacteria, becomes vinegar.

It has Thai roots and is an integral part of oriental cuisine.
The composition includes chili peppers along with seeds.
Easy to prepare at home.
It is very spicy and is not recommended for people with stomach problems.

“If some products are difficult to get in local stores, you can use variations of Szechuan chicken recipes adapted for Russian cuisine.”

Summing up

There are a great many other recipes for this chicken, even in China, not to mention national variations. Sesame oil sometimes “participates” in the marinade. Some chili peppers are cut into pieces and diluted with sweet red pepper. Peanuts can be safely replaced with cashews. So it is hardly possible to call the above-described cooking method the only original one, taken almost from the hands of Ding Baozhen himself, the author of Kung Pao Chicken.

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