Gongbao Jiding or Chicken with Peanuts in Chinese

[1]

Gongbao Jiding or Chicken with Peanuts in Chinese

Category: Meat dishes

Kitchen: chinese

Ingredients
Chicken fillet (breast and / and thigh)	500 + -gr.
Marinade - soy sauce	2 tsp
Marinade - wine (ideally povorskoe, but what is, I have red)	1 tsp
Marinade - starch (preferably corn)	2 tsp
Marinade - salt	1 tsp
Marinade - water	1 tbsp. l.
Peanut	100gr.
Green onions (white part)	bunch
Green onions (green part)	sprinkle a little on top
Chili or any other hot peppers	1-1.5 tsp
Garlic	4-5 teeth
Ginger	a piece of 1.5-2cm.
Sauce - sugar (preferably brown)	3 tsp
Sauce - vinegar (preferably balsamic or rice)	3 tsp
Sauce - starch (preferably corn)	2 tsp
Sauce - soy sauce	2 tsp
Sauce - sesame oil	1 tsp
Sesame sauce (if sesame oil is not available)	pinch
Sauce - if there is no ginger for frying, then ground ginger in the sauce	pinch

Cooking method

• Gongbao Jiding is one of the most famous Chinese dishes.
• The authorship of the recipe is attributed to the Chinese official Ding Baozhen, who lived in the middle of the 19th century. At court, he served as guardian / educator of the heir, and in Chinese this position sounds like Gongbao, which is included in the name. Ji is chicken, ding is cut into pieces (the word Ding can be found in different recipes, it's like a way of slicing "julienne"). But the word peanuts was not included in the name, although peanuts are an integral ingredient of this dish.
• Baozhen was known as a gourmet, and despite his high position and many servants, he loved to cook himself, experimented a lot and invented. He first cooked chicken with peanuts even before moving to Sichuan, a province known for its love of everything spicy. But the Gongbao Jiding dish gained popularity precisely after adaptation to the spicy Sichuan cuisine. Hot chili pepper appeared in the recipe, it became more spicy.
• The Chinese joke about Sichuan, they say, they don't care what they eat, the main thing is that there is hot pepper. Therefore, they can even eat stones as long as they are fried with pepper. And that the secret of Gongbao Jiding's popularity is precisely in this - the Sichuan people just liked something new with pepper.
• If you are in China, then remember the main words that must be said in a restaurant - bu lade - not spicy! Because if you don't tell them, it will be so spicy that it is impossible to eat. And if you tell it, it will still be sharp, but already acceptable, not scalding.
• I also cooked Gongbao Jiding bu lade.
• 'Cause if it were lad, I would be kicked out of the house
• Let's start!
• ***

• 1

  Cut the chicken into pieces. It can be in strips (so they love it in Beijing), or in cubes (so in Sichuan).

• 2

  Making a marinade - 2 tsp. soy sauce, 1 tsp. cook's wine (or whatever, I have red), 2 tsp. starch (preferably corn), 1 tsp. salt, 1 tbsp. l. water. And stir well.

• 3

  Pour the marinade over the chicken and leave for 30 + - min. In the north of China, it is believed that 30-50 minutes is enough. pickle, in Sichuan they like to pickle 3-5 hours, that is, in the morning. Because they also put pepper in the marinade, but I did not put it.

• 4

  Fry peanuts.

• 5

  When the peanuts have cooled slightly, peel them. If you have already peeled peanuts, skip this step.

• 6

  Making the sauce - 3 tsp sugar (brown is better, but white is also possible), 3 tsp. vinegar, 2 hours l. starch (preferably corn), 2 tsp. soy sauce, 1 tbsp. l. water. Well if you have sesame oil, then 1 tsp of it, if not, then just a little sesame, it will give its aroma. If you don't have ginger for step 9., but have ground ginger, add 1 tsp. ground ginger.

• 7

  We must start frying. It starts with chili peppers, but I have dried Chinese hot peppers. It's not as hot as chili.

• 8

  But still spicy, so after 20-30 seconds of roasting, I choose it with a slotted spoon and throw it away. The oil becomes sharp only as much as our person is comfortable. If you want something spicy - leave it, if not - throw it away or skip this stage altogether.

• 9

  Previously, finely chopped garlic (I forgot to take a picture), throw it into the pan for 10-15 seconds. Unlike pepper, we leave it. If there is ginger, then add fry to the garlic and also 15-20 seconds.

• 10

  Add chicken to the garlic (and someone else has pepper and ginger) and fry it for 3-4 minutes. stirring constantly until the chicken lightens.

• 11

  On this day I made another dish (see note) and cut green onions there, so it was prepared. If not, then cut off the white part from the onion and add it to the chicken along with the peanuts. Fry together for 2 + - minutes.

• 12

  Add the sauce and fry for another 3-4 minutes, stirring occasionally. As the sauce begins to thicken - you're done.

• Put on a plate and sprinkle with green onions.
• Gongbao Jiding is ready!
• Bon Appetit!
• 

The dish is designed for

For 2-3 people

Time for preparing:

30 + - min.

Cooking program:

Stove, wok / skillet

Note

It was a two-course dinner prepared at the same time.

Wen Shala or Warm Chinese Zucchini Salad (Miranda)

What an interesting recipe ... 🔗 And the sauce, what sauce ... I don't even know if I can repeat it. But I really want to try.

[Song*]

Song*, it is not difficult!

If there is no sesame oil, throw the sesame seeds, it will give off its aroma when cold, but when it starts to heat up, it will give it back. Everyone else usually has everything.

And it prepares very quickly, only time for the marinade.
My chicken was marinated while I was making the salad.

And so - cut, pickled.
Fried the pepper (removed, who is not hot, or skip the pepper altogether), fry the garlic and ginger, if any, for half a minute. Fry the chicken for 3-4 minutes, another couple of minutes with nuts and white onions, and another 3-4 minutes with the sauce!

Very fast!

The hardest part for me in this recipe is peeling the peanuts. Because it's boring to sit and peel every nut

I will find someone to peel peanuts.

[Song*]

Song*, luck!

I’m thinking, fry them for future use, turn on some movie and clean up.

[Miranda]

Mirandaand if peanuts already chewed in the form of a crumb?

and read what a cook's wine is - also no.

Looks appetizing! I love all kinds of Chinese food.

[Miranda]

Miranda, and if peanuts are fried in the microwave, will it go, what do you think?

[Kalyusya]

Kalyusya, better whole.
There is a difference ... how to say ... perception. Something hard, something soft.

Shaoxing wine is a rarity in our area.
Therefore, I use red or white. What is.

Added Saturday 15 Oct 2016 06:36 PM

and if you roast peanuts in the microwave, what do you think?

I don't have a microwave, I don't know. how the nuts are fried there. And in general, how hot it is, how much can you compare with the usual.

Added Saturday 15 Oct 2016 06:38 PM

Probably not.
Nuts in the micra will be like dried, not fried.

So in a skillet, 3 + - minutes.

It's just that we sometimes buy and fry peanuts in the microwave. It is quick and without smoke and burning, and it is easy to clean afterwards. But for the sauce it is better in a frying pan, I understand.

[Song*]

Song*and after the frying pan is easy.
What to dry, what to fry - it will be easy to peel off. But all the same, even if you use your palms at once to play with the Zhmenka, then all the same, take it out one at a time and examine it.

And at the expense of micro, you need to fry part, part in micro and compare. Then we will know

[Miranda]

Miranda, about the cook's wine:
Maybe you know - for cooking sushi, culinary wine mirin is sold, and sake (sake is not a strong alcoholic drink, but wine for "oriental" cuisine), can they be the very same wine?

[Kestrel]

Kestreldefinitely not sake.

Mirin hasn't tried it.
But in general, Japanese and Chinese cuisine have only one thing in common - rice. The rest of the kitchen is aliens for each other.

[Miranda]

Miranda, I was touched: crazy: pepper skip. A very interesting recipe. Went to the salad

[aprelinka]

aprelinka, Thank you

[Anna]

mirin culinary wine is sold for making sushi

Anna, mirin is much sweeter. Chef's wine in Chinese cuisine can be replaced with dry sherry.

Miranda, the chicken is super. It looks very, very authentic.

The peppers even in the photo in dry form scared me - and they burn with fire. I saw these in the store, but avoided them. Now I will take it and try to do it according to your advice.

Miranda, please tell me, do you cook the sauce with photo 6 in advance? Do you have starch grabbing a stone at the bottom of the bowl? Or mix right before putting it in the pan?

[Svetlenki]

Svetlenki, Thank you

for dry sherry

Great replacement!

I stir the sauce well, and before pouring it again. But it is not very long, no more than 10 minutes.

Thank you

I want to cook today, but the green onion is gone (((Can I replace it? Or is it better to just skip it?

[shuska]

shuska, you can skip
If you have bell pepper, you can do it.

The Chinese, to be honest, are not worried about observing everything to the point in any business, it is the Japanese who follow every millimeter of the protocol.

The main thing to observe is the main thing - chicken, peanuts, sauce and the processing process. Other ingredients / spices - optional

Thanks for the "ambulance"! I went to cook. The chicken has already been marinated.

[shuska]

shuska, everything will turn out delicious!

[Miranda]

Miranda,

Miranda, I am yours forever
This is a very, very tasty chicken!
All the household members said they liked it, and my husband even volunteered to rush to the store for chicken and repeat it!
Cooking notes.
I cut the chicken about 2x2 cm, but it is better probably smaller, I was worried that it would not be fried in a short cooking time, although everything turned out great and the breast was really juicy and soft as ever.
Marinated for 3 hours, did not notice - kneaded and set to wait for dinner.
Peanuts were fried in the microwave, for a minute several times and then until cooked for 30 seconds. The longest time was to peel the peanuts, and it took no more than 10 minutes to cook.
I didn't know what pepper I took, a spicy little one, bought a long time ago and waiting for its case in the freezer for several months already ... waited ... But he took revenge on me, you bastard! I threw it whole into the pan, fried it for a minute, probably, but for some reason all the sharp exhaust went into the air. Despite the included hood, everyone in the apartment coughed, and the dish was not spicy at all.
Luke was not there and figs with him.
Served not according to the rules with pasta, rice was yesterday and did not want to repeat myself, but this is generally not important.
In any case, this will definitely be your favorite chicken breast dish and we will repeat it more than once! New packaging of breasts is already waiting!

[Venka]

VenkaThank you for such a detailed report
Looks very tasty!