Gong Bao Chicken 宫保鸡 by Angela Seah Thulin
https://www.facebook.com/groups/platepalate/permalink/873771399343828/
https://www.facebook.com/groups/platepalate/permalink/873771399343828/
Recipe:
Marinate (an hour will do)
3 big chicken thighs = 760g
1 tsp salt
1 tbsp cornflour
Few dashes of pepper
Sauce (mix them in a bowl)
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
150ml water
To cook
1 1/2 tbsp oil
30g ginger, slice
2 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded
Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken in and cook till half cooked.
3. Then add both chili in and mix well.
4. Follow by the sauce and cook till gravy thicken and that chicken meat is cooked. Off flames and add the green part scallions in. Some for garnish and serve!
Marinate (an hour will do)
3 big chicken thighs = 760g
1 tsp salt
1 tbsp cornflour
Few dashes of pepper
Sauce (mix them in a bowl)
1 tsp black vinegar
2 tbsp oyster sauce
1 1/2 tbsp dark soya sauce
2 1/2 tbsp sugar
1/2 tsp salt
2 tbsp oil
150ml water
To cook
1 1/2 tbsp oil
30g ginger, slice
2 stalks scallion, white part only (green for garnish)
About 2 onions - 90g, cut
7 dried chili, deseeded or more
1 chili padi, deseeded
Steps -
1. In a heated pan with 1 1/2 tbsp oil, cook the ginger, onions, white part scallions until fragrant is out.
2. Add the chicken in and cook till half cooked.
3. Then add both chili in and mix well.
4. Follow by the sauce and cook till gravy thicken and that chicken meat is cooked. Off flames and add the green part scallions in. Some for garnish and serve!
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