Gong Bao Ji Ding - Chicken with Peanuts and Chilli
Everything is cut before the pan goes on and the sauce stands ready - after that it takes two minutes. The peanuts go in last so they stay crunchy.
- 30 minutes
- 4 servings
- Main course
- lactose-free
- omnivore
- fettarm
- high in protein
Ingredients
- 500 g Chicken breast (in evenly sized cubes)
- 70 g Peanuts (dry-toasted, added at the very end)
- 15 g Chilli (dried, fried whole)
- 25 g Soy sauce
- 25 g Rice vinegar (traditionally black Chinkiang vinegar)
- 12 g Sugar
- 15 g Cornstarch (half for the meat, half for the sauce)
- 60 g Spring onions (in thumb-length pieces)
- 12 g Garlic
- 12 g Ginger
- 25 g Canola oil
- 240 g Rice (weighed raw)
Instructions
- Cube the chicken and toss it with half the starch, a tablespoon of soy sauce and a tablespoon of water. Leave for 15 minutes - the starch coating keeps the meat juicy.
- For the sauce, mix the remaining soy sauce, vinegar, sugar, remaining starch and three tablespoons of water and set it within reach.
- Toast the peanuts in a dry pan and set aside.
- Get the wok or pan very hot, add the oil and fry the dried chillies for 20 seconds until they darken.
- Add the chicken and fry for two minutes without constant stirring so it takes on colour.
- Add garlic, ginger and spring onions and fry for 30 seconds.
- Pour in the sauce, bring it to the boil once until it thickens, fold in the peanuts and serve at once.
Warum das Fleisch in Stärke gewendet wird
Chinese cooking calls this shang jiang. On heating, the starch forms a film that keeps water inside the meat - which is why chicken breast stays tender in a wok even though it is fried at 200 degrees.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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