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.
Why this dish is good for you
38.7 g of protein per serving from chicken breast and peanuts, which complement each other in amino acids. Quick wok cooking keeps the vegetables crisp and loses fewer heat-sensitive vitamins than braising.
Ingredients
- Chicken breast(in evenly sized cubes)500 g
- Peanuts(dry-toasted, added at the very end)70 g
- Chilli(dried, fried whole)15 g
- Soy sauce25 g
- Rice vinegar(traditionally black Chinkiang vinegar)25 g
- Sugar12 g
- Cornstarch(half for the meat, half for the sauce)15 g
- Spring onions(in thumb-length pieces)60 g
- Garlic12 g
- Ginger12 g
- Canola oil25 g
- Rice(weighed raw)240 g
Method
- 1
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.
- 2
For the sauce, mix the remaining soy sauce, vinegar, sugar, remaining starch and three tablespoons of water and set it within reach.
- 3
Toast the peanuts in a dry pan and set aside.
- 4
Get the wok or pan very hot, add the oil and fry the dried chillies for 20 seconds until they darken.
- 5
Add the chicken and fry for two minutes without constant stirring so it takes on colour.
- 6
Add garlic, ginger and spring onions and fry for 30 seconds.
- 7
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.
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