As you can see, I’m bloody late getting this recipe uploaded. Chef is in the process of opening a new restaurant and he has me running around doing a 101 things for him. I get roped in doing the admin stuff while he gets the fun stuff like picking out the tiles, the glassware and stuff. No, I’m not sulking. Not really.
While all this was going on, the girl child made a visit and I had to hurriedly put a meal on the table. She loves anything Asian, as do we all, so I thought I’d give this one a try.
At this point, I need to apologise. Myself and Chef were falling over ourselves with total exhaustion and starvation that when the food was ready, we fell on it like a pack of hyenas and there was no time to take a photo. So, I’m cheating on this post and using the photo from the magazine!
For once, I actually stuck to the recipe. Yes. Unbelievable! The only addition I made was chopping up some coriander to garnish and add flavour. Once again, the fatigue came into play and we’d all eaten half the bowl of food before I’d remembered the bloody coriander! For anyone reading this in the US, that’s what we call Cilantro.
I’d say this recipe is great to feed to kids and great to cook with kids. There’s very little to chop and very little prep. I found it a little bland and think that marinating the chicken in the sauce for a few hours BEFORE you added the cornflour, would have enhanced the flavour. But hey, then it wouldn’t be speedy, would it!
For those wanting to get some veg into your kids, this is not the dish. However, there’s nothing stopping you creating a little side dish of stir-fried veg to go with this. I’m a complete veg-aholic, so that’s what I did. A few baby corn and sugarsnaps with a bit of red pepper tossed in garlic and ginger with a few sesame seeds sprinkled in at the last minute completed our meal.
Gong Bao Chicken
Rating: 3 for the flavour, 5 for the speed
Categories: Family dinner
Difficulty: Very simple, great to make with kids
Time To Table: 20 mins
Calories: 273 cals
CREDIT: Tesco Magazine (from way back)
1 tbsp vegetable oil
2 chicken breasts but into 2.5cm pieces
2 spring onions, sliced
5cm piece of fresh ginger, finely sliced.
2 garlic cloves
1 dried red chilli, crumbled, plus a little extra to serve
handful of roasted (not salted) peanuts
Steamed white rice to service
large handful fresh coriander (this is my optional additional), chopped roughly
100ml chicken stock
2 tsp dark brown sugar
1 tbsp rice wine vinegar
2 tbsp dark soy sauce
1 tbsp cornflour
For the sauce, put the stock, sugar, rice wine vinegar, soy and cornflour in a bowl and whist 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 minutes, until golden. Remove and set aside.
In the same wok, stir-fry most of the spring onions, all the ginger, garlic and chilli for 2 minutes, or until fragrant. Add the peanuts and continue cooking for 2 minutes or until golden.
Return the chicken to the wok and pour over the sauce.
Cook, stirring for 3-4 minutes, 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, a little extra chilli, and the coriander if you wish. Serve with rice.
As always, here’s a downloadable copy for you to print out and add to your own stash of recipes! 6-Gong Bao Chicken