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A classic Sichuan dish

2013-09-05 21:22:29|Food

Kung Po Chicken is a classic dish from Sichuan named after the late Sichuan governor, Ding Baochen. ‘Gong Bao’ or ‘Kung Po’ means palatial guardian, which is in reference to his official title.   I can understand why Ding Baochen would have loved this spicy-sweet dish, as it holds the most amazing spicy, sweet and tangy flavor combination. This is my Western version, ideal for midweek as it’s quick to prepare. Enjoy!   Serves: 2-4   Ingredients: 2 skinless chicken breasts or 4 thighs cut into 1cm (0.5 inch) slices Salt and ground white pepper 1 tbsp of potato flour or cornflour 1 tbsp groundnut oil 2 tbsps of Sichuan peppercorns 4 dried red chillies 1 tbsp Shaohsing Rice Wine or dry sherry 1 red pepper deseeded and cut into chunks 2 spring onions chopped into 2.5cm (1 inch) lengths Handful of dry roasted cashew nuts   For the sauce: 100ml (3.5 fl oz) cold vegetable stock 1 tbsp of Lee Kum Kee Premium Light Soy Sauce 1 tbsp tomato ketchup 1 tbsp Chinkiang black rice vinegar or balsamic vinegar 1 tbsp of Lee Kum Kee Hoisin Sauce 1 tsp chilli sauce 1 tbsp cornflour     Method:   Place the chicken in a bowl and season with salt and pepper. Add the potato flour or corn flour and mix well to coat the chicken pieces. Add all the ingredients for the sauce to another bowl and stir to combine. Heat a wok over a high heat until it starts to smoke and add the groundnut oil. Add the Sichuan peppercorns and dried chillies and fry for a few seconds, then add the chicken pieces and stir fry for two minutes. As the chicken begins to turn opaque add the rice wine of dry sherry. Cook for a further two minutes, then pour in the sauce. Bring to the boil. Add the red pepper and cook in the sauce with the chicken for another two minutes or until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency. Add the spring onions and cook for one minute. Toss in the cashew nuts then transfer to a serving plate and serve immediately.  

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  • Em Min
    2013-10-04 16:22:05

    Suzanne,

    Hi there, you're right, I wish I was going on it! There will be a maximum of 24 people on the tour that Ching leads.



    Let me know if you have any further questions.



    thanks,

    Ben

    Marketing Manager, Wendy Wu Tours

  • Em Min
    2013-10-04 16:20:38

    Jamie,

    Hi there, I work for Wendy Wu Tours and have been working with Ching to put this tour together, so I thought I would send you a note. If you click on the above picture link, it will show you the full itinerary of the tour and show you where you will visit. Ching will accompany the whole trip departing 24th May from the UK. It's set to be an amazing tour. The weather will be warm in May when the trip departs.

    If you were interested you would need to be accompanied with someone over 18.



    Let me know if you have any more questions and thanks again for your interest.



    Ben

    Marketing Manager, Wendy Wu Tours

  • Giorgio 喬治 Torreggiani
    2013-09-28 22:37:30

    Hello Ching, this sounds to be a very interesting trip. Would be interested to know how many people are likely to be in the tour group? Thank you, Suzanne

  • Unknown
    2013-09-17 17:29:03

    HI Ching!!!



    I LOVE your shows especially the one you just did with Ken! I am currently 16 years old and attending a cookery course at college as I was so inspired by you and I have bookmarked all your kitchen equipment in my Internet browser for when I can save up for it. But I was wandering as I'm 16 am I too young to come and join you on this really fun sounding trip? If not then thats a shame because I would love to meet you, but if I can come what things would I need? I'm curious as to what the climate will be like, should I bring warm weather clothes, cold or a mixture and how long i would need to pack for and are there facilities to wash clothes and stuff. what are the costs and places we will visit and things like that, important things I will need to know and will you be there the whole trip or just one day and i'll like have to look after myself the rest of the time. And things such as what airport you will us and how would we get there? Would a taxi like pick both of us up and take us there?



    Thanks for taking the time to read this, apologies if grammar is poor.



    Thanks, love you lots Jamie Yeung! :)

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