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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (211g) Recipe makes 2 servings The following items or measurements are not included below: chili oil stock 1 tablespoon Chinese wine |
||
| Calories 340 | ||
| Calories from Fat 149 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 124mg | 41% | |
| Sodium 530mg | 22% | |
| Potassium 566mg | 16% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 5.0g | ||
| Protein 34.1g | 68% | |
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Gang Bao Chicken
By: Jewelies
Jun 2, 2007
I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.
SERVES 2
Ingredients
- 1/2 tablespoon chili oil
- 300 g chicken thigh fillets, diced
- 1 tablespoon dried red chili (or fresh but the restaurant uses dried)
- 2 green onions, chopped
- 1/2 tablespoon sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, chopped
- 2-6 tablespoons stock or water (the recipe states several)
- 1 tablespoon vinegar
- 1 tablespoon Chinese wine
- 1/2 tablespoon light soy sauce
- 1/3 cup cashew nuts (or peanuts)
Directions
1
Coat wok or pan in chilli oil.2
Add chicken pieces and stir until just cooked and set aside.3
Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.4
Add sugar, cooking wine and light soy sauce and stir.5
It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.6
Return chicken to the pan and mix ingredients together.7
When juice becomes slightly sticky add the nuts.8
Place in serving dish.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Captain Apollo
On Mar 20, 2008
This was very good - I doubled the sauce ingredients and added snow peas and bamboo shoots towards the end for some veg. Nice and easy too - I'll definitely make again.
From: Yeah, Toast!
On Mar 2, 2008
This was GREAT! I had to make this using vegetable oil instead of chili oil and I didn't have any Chinese wine, so just left it out. Like Potscrubber, I used about 1 cup of chicken broth, let it cook down and added a bit of cornstarch slurry to thicken in the end. Topped with peanuts. DH and I mmming and ahhing all during dinner. THANK YOU for posting this. I hope to try it next time using the chili oil & Chinese wine, but I can't imagine it being any better!
From: Pot Scrubber
On Feb 4, 2008
This is the best Kung Pao I've had in years. I like my dishes saucy so I tripled the sauce ingredients using 18 TBS (approx 1 cup) of chicken stock which I thickened in the end with cornstarch. For the chilies I used 1 tsp of dried pepper flakes (like the pizza topping kind) and it was spicy but not tongue numbing. SO other said this was the best Asian dinner I have ever made! If you want a real treat use 1 lb of shrimp instead of chicken. I can't tell you enough how thrilled I am with this recipe. Thanks, Jewelies.
From: Sue L
On May 1, 2008
WOW! This was fabulous! The best recipe from Zaar that we have yet tried! Funny, while trying to decide what to rate, it sounded like an auction, with each person voting even higher! To be sold, this would well go above five stars. 10? 20? Absolutely celestial!!! And the best home cooked Chinese we have had in years. Thank you.
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