Skip to main content

Gung Bo Chicken

This is another favourite which we always like to order when eating at zi-char (lower end chinese restaurant). Hubby has been eyeing this dish since we got the book Spicy Sichuan Cooking (Periplus Mini Cookbooks).

It is really easy to make, but as I didn't have the Sichuan peppercorn and used the grounded version instead, my dish tasted somewhat mild. Well, until I can lay my hands on those elusive peppercorns, I will have to be contented with this. =/

Gung Bo Chicken - Spicy Sichuan Cooking (Periplus Mini Cookbooks)

450g chicken meat, cubed
2 tbsp vegetable oil
10 dried red chillis, cut in thirds
3 cloves garlic, roughly chopped
6 slices ginger
3 spring onions, cut in 4-cum lengths

1 tbso wine
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1 tsp water

3 tbsp sweet thick soy sauce
1 tsp vinegar
1 tbsp wine
1 tbsp chinese cooking wine
1 tsp sesame oil
1 tsp salt
1 tsp cornflour dissolved in 60ml water

1. Place chicken in bowl and pour marinade ingreidents over. Mix well and set aside for 15 min.

2. Combine sauce ingredients and set aside.
3. Heat oil in wok until hot, add cut dried chillies and allow to scorch for a min. Add Sichuan peppercorns, garlic and ginger, and stir fry for 30 seconds.
4. Add marinated chicken and fry quickly, turning frequently until chicken becomes opaque and firm, about 4 min.
5. Stir in sauce ingredients and braise for 5 min, covered.
6. Remove lid, stir in spring onions. Remove from heat.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre