CHINESE NEW YEAR: Gong Bao Chicken
Tuesday marked the start of the Chinese New Year and as lovers of this cuisine, we thought it only right to leave a rather delectable and classic recipe right here… Tesco Real Food presents you Gong Bao Chicken.
‘Flavoured with fresh ginger, garlic, chilli and peanuts, and drizzled in a soy-infused sauce.’ You can rustle this up in 20 minutes as a tangy dinner for two!
Cooking Time: Preparation time 10 mins, cooking time 10 mins
Serves: 2, medium difficulty
1 tbsp of vegetable oil
2 chicken breasts, cut into 2.5cm pieces
2 spring onions, sliced
5cm piece fresh ginger, finely sliced
2 garlic cloves, finely chopped
1 dried red chilli, crumbled, plus extra to serve
A handful of roasted peanuts
Steamed white rice, to serve
For the stock
100ml chicken stock
2 tsps dark brown sugar
1 tbsp of rice wine vinegar
2 tbsps of dark soy sauce
1 tbsp of cornflour
Equipment Needed: Bowl, whisk, large wok set, spoon, chopping knife
For the sauce, put the stock, sugar, rice wine vinegar, soy and cornflour in a bowl and whisk to combine. Set aside until needed. Heat the oil in a large wok set over a high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside.
In the same wok, stir-fry most of the spring onions, the ginger, garlic and chilli for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
Return the chicken to the wok and pour over the sauce. Cook, stirring, for 3-4 mins, until the sauce is glossy and thickened and the chicken is cooked through with no pink meat showing. Divide the chicken between plates and scatter over the remaining spring onions and a little extra chilli. Serve with rice.