GONG BAO CHICKEN

Named after a notable military figure，General Gong Bao，this dish is probably the most famous export of Sichuan Province.You see this dish in guises that vary massively between restaurants，but I am very proud of our particular version，as i is the recipe given to me by the Sichuan Institute of Higher Cuisine while I was in the province.This recipe will yield more stock than is required，but the remainder can be stored in the refrigerator for up to a month.

INGREDIENTS

300g boneless，skinless chicken thigh meat，cut into 2cm cubes

5ml Shaoxing rice wine，plus extra for deglazing splash of light soy sauce

5g cornflour mixed with 5ml cold water

5g salt

2 tablespoons vegetable oil

30g spring onion，cut into 2cm sections

30g celery，cut into 2cm sections

40g roasted peanuts

Air-dried Chicken Skin，to garnish（optional）

For the gong bao stock

drizzle of vegetable oil

80g Sichuan peppercorns

200g sugar

200gdried chillies，cut into 2 lengths widthways

160g peeled fresh root ginger，sliced

1 garlic bulb，bruised

400ml water

200ml Chinese red vinegar

140ml light soy sauce

100ml Shaoxing rice wine

For the peanut foam

250mlmilk

2 tablespoons store-bought satay sauce（or to taste）

1 teaspoon soy lecithin

1.Mix the diced chicken with the wine，soy sauce，cornflour mixture and salt in a bowl，cover and leave to marinate in the refrigerator for 1 hour.

2.For the gong bao stock，heat a drizzle of oil in a saucepan and toast the Sichuan peppercorns，then add the remaining stock ingredients.Simmer for 20 minutes and then set aside.

3.Heat the 2 tablespoons of oil in a wok，add the marinated chicken and stir-fry until just cooked through.

4.Stir in the spring onion and celery.

5.Deglaze the pan with a little Shaoxing rice wine，then add enough of the stock so that the chicken is covered in the pan.

6.Boil the mixture until the sauce is thick and has reduced enough to coat the chicken.

7.Meanwhile，for the peanut foam，mix all the ingredients together in a small saucepan and heat gently.（Do not bring the mixture to the boil as this will prohibit the foaming.）

8.When the peanut mixture is warm，using a stick blender，blend the surface of the mixture for

about 20 seconds to produce a mass of cappuccino-style foam.

9. Just before serving the chicken, throw in the peanuts, decorate the dish with the peanut foam and garnish with Air-dried Chicken Skin, if you like.

CHEF’S TIP

The quantity of dried chillies specified is based on the Chinese variety, which are quite large and relatively mild. If you are using small dried chillies, halve this quantity; as a general rule, the smaller the chilli, the more lethal it will be.

hancheng

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