Stir-fried chicken cubes with peanuts
Updated: 2012-07-11 18:50
(chinadaily.com.cn)
|
||||||||
Here, I'd like to share my version of Gong Bao Ji Ding recipe with you. It's easy to cook and you only need to prepare a few ingredients. Though I would suggest that you prepare all the ingredients directed as follows and arrange them within your easy reach before you start cooking. The cooking process itself is pretty fast.
Feel free to adjust the saltiness, sweetness, and spiciness to suit your taste. You can also substitute cornstarch with potato flour, canola oil with peanut oil and any white cooking wine for Chinese cooking wine.
Ingredients
3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces (around 1cm X 1cm)
Marinade
1 tablespoon soy sauce
1/2 teaspoon salt
2 teaspoons Chinese cooking wine
1 teaspoon potato flour
1/4 cup shelled raw peanuts
4 tablespoons peanut oil
4 whole dried red chilies, stems and seeds removed
2 green onions, sliced into 1-inch long pieces
2 tablespoons minced ginger
1 tablespoon minced garlic
Sauce
2 tablespoons light soy sauce
1 tablespoon black Chinese vinegar
1 tablespoon brown sugar
3/4 tablespoon potato flour
1/4 cup chicken broth or water
1 teaspoon sesame oil
Steps
1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with potato flour and mix well.
2. In a wok, stir-fry raw peanuts in 2 tablespoons oil until it becomes reddish in color. Remove and set aside to cool so they will turn crunchy.
3. To make the sauce, combine light soy sauce, vinegar, sugar, chicken broth, and potato flour to make a paste.
4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked.
5. Add the onion, ginger, and garlic and stir-fry for 30 seconds.
6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become shiny and thick, stir in the peanuts and sesame oil. Remove from heat and serve immediately.
Happy cooking!
Some would like to use skinless peanuts in this dish, but I prefer mine with the skin intact. Peanut skin is rich in polyphenols, an antioxidant which have anti-inflammatory, anti-cancer and anti-aging effects. It also has resveratrol which can lower blood sugar significantly and is a good source of both soluble and insoluble dietary fiber.
From LoneAcorn
- 'Taken 2' grabs movie box office crown
- Rihanna's 'Diamonds' tops UK pop chart
- Fans get look at vintage Rolling Stones
- Celebrities attend Power of Women event
- Ang Lee breaks 'every rule' to make unlikely new Life of Pi film
- Rihanna almost thrown out of nightclub
- 'Dark Knight' wins weekend box office
- 'Total Recall' stars gather in Beverly Hills
Most Viewed
Editor's Picks
Supplies pour into isolated villages |
All-out efforts to save lives |
American abroad |
Industry savior: Big boys' toys |
New commissioner
|
Liaoning: China's oceangoing giant |
Today's Top News
Health new priority for quake zone
Xi meets US top military officer
Japan's boats driven out of Diaoyu
China mulls online shopping legislation
Bird flu death toll rises to 22
Putin appoints new ambassador to China
Japanese ships blocked from Diaoyu Islands
Inspired by Guan, more Chinese pick up golf
US Weekly
Beyond Yao
|
Money power |