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GONG BAO CHICKEN

Also see article: Sichuan
 

Ingredients

    • 1½ tablespoons cornstarch
    • 1½ tablespoons rice wine
    • 1 lb. chicken breast meat diced into half inch cubes
    • Salt as needed
    • Vegetable oil as needed
    • 6 dried chile peppers, (more or less to taste)
    • 1 packet Gong Bao seasoning mix
    • 1/4 chopped peanuts (optional)
    • Cooked white Asian rice as needed
     

Directions

Whisk the cornstarch and rice wine in a bowl. Mixing a starch with a liquid is called a slurry. This facilitates the dissolving of the cornstarch and will inhibit clumping.

Next, season the chicken with some salt.
Mix the chicken and the slurry and allow it to marinate for a few minutes.

Meanwhile, heat up the vegetable oil in a skillet and add the chiles.
Sauté for a few minutes until the chiles become fragrant.

Add the chicken and sauté until almost done.

Add the seasoning packet and the peanuts.
Cook for a minute or two more.

Taste and add additional salt if necessary.

Pour over a portion of white rice and serve.
 

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