The Chicken “Gung bao” and Rice “Gohan” Recipe
Gongbao chicken is a classic dish of Sichuan cuisine, invented in Sichuan Province in western China. It is made from pieces of chicken fillet fried with nuts and red chili pepper. It is served with a lot of chicken and a small amount of fresh, but properly cooked rice. Come in and I’ll show you how to cook this rice so that it turns crumbly, just rice to rice, and how to cook this delicious chicken.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. The chicken is crushed and cut into pieces. For this recipe, I took chicken thighs, but you can take your favorite part of the chicken.
  2. Mix soy sauce, wine vinegar and a small amount of brown sugar. Put the chicken in the marinade and put it in the refrigerator for an hour.
  3. Rinse the rice very well. Short-grained rice is ideal for this dish. The next one is the most important. Put the rice on the fire (do not cover it with a lid!) 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 over high heat. Then reduce the heat to low and cook for another 10 minutes. After that, remove the rice from the heat and leave for 15 minutes. After the rice has been removed from the heat and 15 minutes have passed, you can remove the lid and take out the rice.
  4. Cut the bell pepper and ginger into strips, and the chili pepper into circles.
  5. Lightly fry the chili in oil, then add pepper and ginger. Fry.
  6. Put it in a separate bowl. In the same pan, fry the chicken in portions until golden brown. Then transfer to a separate bowl.
  7. Then fry some peanuts in a frying pan. Add chicken broth or boiling water (100-140 g) and sesame oil. Let the sauce boil a little.
  8. When the sauce starts to boil, transfer the chicken and vegetables. Fry for 2 minutes, stirring well.
  9. Serve as an independent dish or with rice.
  10. Enjoy your meal!
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