Spicy Chicken with Peanuts
This classic western Chinese dish is better known as gongbao or kung pao chicken. There are many versions of this recipe; this one is close to the original and is also easy to make.
|3 tbsp||groundnut oil|
|3||dried red chillies, halved lengthways|
|450g (1lb)||boneless, skinless chicken breasts, cut into 2.5cm (1in) chunks|
|75g (3oz)||roasted peanuts|
|For the sauce:|
|2 tbsp||home-made chicken stock or good-quality bought stock|
|2 tbsp||Shaoxing rice wine or dry sherry|
|1 tbsp||dark soy sauce|
|1 tbsp||coarsely chopped garlic|
|2 tsp||finely chopped spring onions|
|1 tsp||finely chopped fresh root ginger|
|2 tsp||Chinese white rice vinegar or cider vinegar|
|2 tsp||sesame oil|
You will need a wok.
Heat a wok over a high heat. Add the oil and chillies and stir-fry for a few seconds (you may remove the chillies when they turn black or leave them in).
Add the chicken and peanuts and stir-fry for 1 minute. Remove the chicken, peanuts and chillies from the wok and drain in a colander.
Put all the sauce ingredients, except the sesame oil, into the wok. Bring to the boil and then reduce the heat.
Return the chicken, peanuts and chillies to the wok and cook for about 3–4 minutes in the sauce, mixing well. Finally, add the sesame oil, give the mixture a good stir, remove the chillies, if you prefer, and serve straight away.