Kung Pao Chicken (宫保鸡丁)

　　Learn Chinese- Chinese Cuisine

　　Kung Pao ChickenOne of the most famous Chinese foodKung Pao Chicken (or Gong Bao ji ding) is a typical traditional Sichuan dish made with diced chicken, peanuts and chili pepper. Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.

　　History

　　Kung Pao ChickenIt was named after a court official Ding Baozhen in the late Qing dynasty (1616-1911). Legend has it that Mr. Ding was a gourmet, relishing stir-fried diced chicken in particular. While he served as governor in Shandong and Sichuan, he often treated his guests to this dish. While in Sichuan, where the local people liked hot chilies, Ding Kung Pao Chickenimproved his favorite dish stir-fried diced chicken by adding chili pepper to the ingredients. As a result, the dish with its spicy flavour tastes more delicious. Since Ding was later granted the title Taizi Shaobao, which literally means protector of the crown prince, by the imperial court, he was also referred to as Kung Pao, which was short for Taizi Shaobao. In memory of Mr. Ding Baozhen, people named his favorite dish Kung Pao Chicken.

　　The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.

　　Kung Pao Chicken Recipe INGREDIENTS

　　2 large boneless, skinless chicken breasts 2 1/2 tablespoons of sesame oil1 teaspoon of Szechwan peppercorns (optional) 8 red, dried chili peppers3 cloves of garlic1 tablespoon of freshly grated ginger6 green onions, chopped

　　2/3 cup of roasted, unsalted peanuts .

　　For the marinade

　　2 teaspoons of soy sauce

　　1 1/2 teaspoons of sherry or Shaoxing rice wine1 tablespoon of water 2 teaspoons of cornstarch.

　　For the sauce

　　3 teaspoons of Chinkiang or

　　2 teaspoons of apple cider vinegar2 teaspoons of soy sauce? ?1 teaspoon of sesame oil1 tablespoon of water3 teaspoons of sugar1 teaspoon of cornstarch

　　METHOD

　　1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.

　　2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.

　　3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).

　　4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.

　　5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve. Serves 4.