#1 Gung-Bao Chicken With Cheese
Posted: Wed Jan 28, 2009 4:19 am
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.
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.