(Gongbao Jiding)

One of China’s most popular dishes is Gongbao Jiding, contains diced chicken, stir-fried with dry chili peppers, and peanuts. The dish is named after Ding Baozhen, a Gongbao or palatial guardian, whose task was to teach the crown prince. As Ding Baozhen had been fond of chicken since childhood, the family cook would often serve steamed chicken for dinner

One day, Ding Baozhen visited the home of his good friend, Wang Xiaoqin, where he looked forward to devouring his customary plate of steamed chicken. On this occasion, however, there was not enough time to steam the bird, so Wang Xiaoqin chopped it into small cubes, added dry chili peppers and garlic, and boiled it. As soon as the improvised dish hit his taste buds, Ding Baozhen was full of praise for Wahng’s adventurous cooking style.

Ding Baozhen was later made governor of Sichuan, and held a banquet for his colleagues. Wang was also invited, and when the guests tasted his dish, they extended their compliments, and asked what it was called. Ding Baozhen was stumped. Although he had enjoyed this dish for 10 years or more, he had never given it a name, and illiterate Wang was unable to assist.

One of the guests suggested that it be given Ding’s official title. It was thereafter known as Gongbao Jiding. It was only a matter of time before the ingredients and cooking method were made public. This Sichuan recipe has been handed down over generations, and is now a national favorite.

Gongbao Jiding is a delicate mix of flavors that combine sweet, savory and spicy. It has even been canned and sent to outer space, for the delectation of Chinese astronauts.

Ingredients:

300 grams chicken breasts cut into 1.5cm cubes;

50 grams peanuts

20 grams dry red chili peppers, cut into 1.5cm sections

2 grams Chinese prickly ash

1 gram MSG

2 grams sliced ginger

2 grams diced garlic

2 grams scallions

Sauce:

10 grams soy sauce

10 grams vinegar

15 grams sugar

10 grams Chinese cooking wine

Mix chicken cubes with soy sauce, salt and cooking wine. Add wet starch and mix. Make the sauce by mixing soy sauce, sugar, vinegar, MSG, water and wet starch in clear stock.

Soak the peanuts in warm water for a while. Remove the skin, and drain. Stir-fry over a low fire until crisp. Put aside for later use.

Heat cooking oil in a wok over a high flame until hot. Add chili peppers and Chinese prickly ash and fry until golden brown. Add chicken cubes and stir to peanuts from sticking together. Add ginger, garlic and scallions and stir. Pour in the sauce and blend well. Add fried peanuts and stir. Remove to plate and serve.