Gung-Bao Chicken With Cheese

[Jason_Firewalker]

I know generally that Chinese cuisine does not include cheese but I like tossing a bit of cheese in with the Gung-Bao to mild it out a bit for those of my friends who dont like food as spicy as I do.

2 tablespoon rice wine
2 tablespoon peanut oil
1 tablespoon soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch
12 ounces boneless, skinless chicken breast cubed

In a pyrex bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 25 minutes.

3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
3 tablespoons peanut oil
8 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced and smushed
1 garlic, minced and smushed
1 green onion, cut the white part into 1/2 inch pieces, julienne the green parts
1/2 cup cubed mild cheese of choice
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 1 minute, or until the chilies turn dark. Add the chicken and stir-fry for almost 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the cheese. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

[frigidmagi]

You know... This week, I will try this.

[Cpl Kendall]

So on a scale of 1-10, 10 being "my tongue has melted off" how spicy would this be?

[B4UTRUST]

Having not prepared this dish myself, looking at the ingredient list, I can't honestly say it should be really spicy at all other than possibly the Hoisin sauce which does have some chilis to it, but it kind of varies by brand and how much you use. I would also caution that Hoisin sauce is a bit offputting to some people because of the taste of it. You might wish to try a bit and use it to taste rather than a set amount according to recipe.

The ones I've had are very salty and have a fairly sweet flavor. But again this very well may vary by brand and location, etc. I've had fresh made sauce and it's not bad but again it is something that you wouldn't use on just any dish.

[Jason_Firewalker]

well honestly at least i did not use thai bird chillies...