Gunbao chicken is a classic dish of Sichuan cuisine, invented in Sichuan province in Western China. It is prepared from pieces of chicken fillet, fried with nuts and red chili. Served with a large amount of chicken a little fresh, but properly cooked rice. Come on in and I'll show you how to cook this rice, so it turned out crumbly, just rice to rice, and how to cook this delicious chicken.
Chicken is milled and cut into pieces. I took chicken thighs for this recipe, but you can take your favorite part of the chicken.
Mix soy sauce, wine vinegar and small brown sugar. Put the chicken in the marinade and put it in the refrigerator for an hour.
Wash rice very well. For this dish will be perfect short-grain rice. Next-most important. Put rice on fire (cover not covered!) and bring to a boil. As soon as the water boils (as soon as the first bubbles appear), cover it with a lid and cook for 5 minutes on high heat. Then make the fire minimum and cook for another 10 minutes. After that, remove the rice from the heat and leave for 15 minutes. After the rice is removed from the heat and 15 minutes have passed, you can remove the lid and take out the rice.
Cut the bell pepper and ginger into strips and chilli into mugs.
Lightly fry the chili with oil, then add pepper and ginger. Fry.
Put in a separate bowl. In the same pan fry the chicken in portions until Golden brown. Then place in a separate bowl.
Then fry some peanuts in a pan. Add chicken broth or boiling water (100-140 g) and sesame oil. Let the sauce boil a little.
When the sauce begins to boil, shift the chicken and vegetables. Fry for 2 minutes, stirring well.