Li Ping's Gong Bao Ji Ding (????)
Gong Bao Ji Ding is a very famous Sichuan dish consisting of cubes of chicken, peanuts, and dried chilies. It has a rich, spicy flavor. I'm sure there are hundreds of ways of making it. Actually, the Western world knows this dish as Kung Pao Chicken, and can be found on many restaurant menus. Here, you'll find it at any place that sells fried dishes. You really need the hua jiao and dried chilies for this one!
Two large chicken breasts, diced
5-6 dried chilies, coarsely chopped
1 tsp. hua jiao
3-4 cloves garlic
2 long, skinny green peppers, the spicy ones
1-2 lettuce roots, diced
dark vinegar
soy sauce
cornstarch
1/3 c. peanuts
Heat oil in wok. Add chopped dried chilies, hua jiao, and the whole garlic cloves. Stir-fry, not too long, or the chiles will start to burn! Add chicken, green pepper and lettuce root. You want these pieces to all be similar in shape and size, about a half-inch dice. Stir-fry until almost done. Add some soy sauce to taste and a tiny bit of dark vinegar. At the end add a bit of cornstarch and water mixture and peanuts. Fry until everything is coated and shiny.
Two large chicken breasts, diced
5-6 dried chilies, coarsely chopped
1 tsp. hua jiao
3-4 cloves garlic
2 long, skinny green peppers, the spicy ones
1-2 lettuce roots, diced
dark vinegar
soy sauce
cornstarch
1/3 c. peanuts
Heat oil in wok. Add chopped dried chilies, hua jiao, and the whole garlic cloves. Stir-fry, not too long, or the chiles will start to burn! Add chicken, green pepper and lettuce root. You want these pieces to all be similar in shape and size, about a half-inch dice. Stir-fry until almost done. Add some soy sauce to taste and a tiny bit of dark vinegar. At the end add a bit of cornstarch and water mixture and peanuts. Fry until everything is coated and shiny.
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