If I’m being totally honest, I must say that while I like Chinese take-out, I don’t love it. It’s okay, nice to have every now and then and hey, I don’t have to cook it myself. But most of the dishes just aren’t all that great. They’re greasy, have too much sauce with them.
So last summer I went on a 3-week trip to China. Now, China is absolutely amazing! If you ever get the chance of going there for a holiday, take it and go. So, in China I was overjoyed when I found out that in Yanshuo I could sign up for a cooking class! Of course, I went and I had the greatest fun!
I had my own station and we all cooked three different dishes.
All in all, I had a great time and the food was just amazing! It’s take-out, but better! Honestly, I am in love with this dish. It’s full of flavor, spicy and not greasy at all!
I must admit that China ruined me. Because of course, here we’re eating westernized versions of the food they really eat in China. And I find now that I’ve had real, proper Chinese food for three weeks (even though I was SO happy to come home and eat something other than Chinese food) take-out just isn’t the same anymore. I like it, as I said, but it just isn’t the Chinese food I had on my trip. But at least I have the recipes of the cooking class to help me make that food again! Here’s the first one:
Gong Bao Chicken
Adapted from: Cloud 9 Restaurant in Yanshuo
- 250 gram chicken breast, cut into cubes
- 1 red pepper, de-seeded and cut into cubes
- 1 green pepper, de-seeded and cut into cubes
- 20 gram cucumber, seeds removed and cut into cubes
- 20 gram carrots, cut into cubes
- 2 cloves garlic, minced
- Small piece of ginger, minced (I’d say use about 1,5 centimeter or more if you like ginger a lot)
- 6 pieces dried red chili, make a 1 inch cut in the chili (the original recipe called for 10 red chili’s but I found that 6 made the dish spicy enough for me)
- 2 pieces of spring onion, cut into 1 inch pieces
- 20 gram deep fried peanuts
- 3 tablespoons oil
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- ½ teaspoon salt
- ½ teaspoon chicken stock
- 1 teaspoon Sichuan numb pepper
- Pinch of sugar
Ingredients for the marinade:
- ¼ teaspoon salt
- ½ table spoon cooking oil
- 1 teaspoon rice wine
- 1 teaspoon corn starch
- 1 egg white
- Mix all the ingredients for the marinade. Marinade the chicken and put aside for about 5 minutes.
- Heat a wok and put in 3 tablespoons of oil. Stir-fry the chicken and move it out when it’s about 80% done.
- With the oil still in the wok, stir-fry the garlic, ginger and dried chili’s over a low heat.
- Put the rest of the vegetables in except the spring onions. Stir-fry the vegetables and when they’re about halfway done, add a little water (only add a little. When you’re done with the dish you can always thin it out with some extra water if you think it’s too thick).
- Season the dish with the soy sauce, oyster sauce, salt, chicken stock and sugar.
- Add the chicken to the vegetables, put in the Sichuan numb pepper and stir-fry for about 2 minutes over a low heat.
- Add the spring onions and peanuts, heat them with the dish for about a minute and then serve your Gong Bao Chicken.