The trick is to smoke the meat and not make the meat smoke
GONG BAO CHICKEN
Date:February 02, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The marinade the dry sherry, light soy sauce, water, potato flour & salt were added in with the 1/2" x 1/2" cubes of boneless skinless chicken breast.
I let the chicken marinate while the Egg heated up to 550 degrees.
The sauce used: dark & light soy sauce, black chines vinegar, sesame oil, chicken stock, sugar & potato flour.
Time to head out to the Egg. The are placed left to right in order of use: Peanut oil, dried Sichuan chilis, ground Sichuan peppercorns, then the marinated chicken, then the ginger, garlic & scallions, then the sauce & peanuts.
Everything is out at the Egg which was preheated to 550 degrees. The wok and peanut oil are heating now.
The temps didn’t cool off as much as expected when I raised the lid & closer the lower damper. As a result the dried Sichuan peppercorns burnt a bit. I wasn't worried because I wasn't planning on eating those.
After I got the temp down a bit the next step was to add the chicken and stir-fry it until it had broken apart into individual pieces.
After the chicken is done it is time to stir-fry the ginger, garlic & scallions.
The ginger, garlic & scallions are done.
The suace goes in next & gets mixed thoroughly.
The last step is to add the peanuts, mix them in & then pull the wok of the heat & plate the dish in the Kitchen.
The dish was served with some chicken & vegetable rice.
This dish was a wonderful blend of sweet & hot flavors. It was medium spicy & very flavorful.
The chicken was very moist & flavorful, no doubt due to the marinade. This recipe will be made again for sure.
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This classic recipe from Land of Plenty is more commonly known as Kung Pao Chicken. It is the best of Sichuan cuisine with equal parts sweetness & hotness. The chicken is cut into 1/2" cubes and is marinated with a primarily sweet marinade. There is a sauce which also has mostly sweet elements. The hot comes from the dried Sichuan chili peppers and ground Sichuan peppercorn. For the other flavors it used sliced garlic, ginger & scallions. The pictures will tell the rest of the story. This was an excellent stir fry. I had a little trouble at first with the wok being too hot & the Sichuan chilis burnt. This wasn't a problem for me because I didn't plan on eating the chilis anyway. I got the temperature of the wok down and the rest of the cook was uneventful. This dish was excellent it was medium hot and very tasty. The chicken was flavorful and moist on the inside from the marinade. It will go into regular rotation around here when I am looking for a moderately spicy stir-fry.
Land of Plenty: Authentic Sichuan Recipes Gong Bao Chicken - Page 237