Tangy Chicken and Peanuts (Gong Bao Chicken)

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 This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 
Gong Pao Chicken

Ingredients

Marinade Ingredients:
  • 3 teaspoons sherry
  • 1 1/2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 teaspoon water
 
Sauce Ingredients:
  • 4 teaspoons sugar
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce
  • 4 teaspoons vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons water
 
Stir-Fry Ingredients:
  • 1 to 2 boneless chicken breasts, cubed (about 1/2 pound)
  • 3 tablespoons peanut oil
  • 24 small Japanese chiles, halved, most seeds discarded
  • 2 teaspoons Sichuan peppercorns
  • Chunk of ginger about the same size as the garlic, minced
  • 4 medium cloves of garlic, minced
  • 1 cup chopped celery (cut on a slant)1 bunch green onions or scallions, chopped in 1-inch sections (about 1/2 cup)
  • 1/2 cup peanuts
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

In a medium bowl, combine the marinade ingredients and stir well. Add the chicken and let it sit while you chop, measure, and combine the other ingredients.
In a small bowl, combine the sauce ingredients.
 
In a wok, heat the oil over high heat. When it is quite hot, add the chiles and the Sichuan peppercorns and stir continually for about half a minute, until the oil smells spicy. Be careful not to let the spices burn–you might want to take the wok off the heat for a moment or two.
 
Add the chicken and whatever is left of the marinade, stirring continually for a few minutes, until the chicken is cooked through. Add the ginger and garlic, stir-frying until it smells fragrant, 15-30 seconds. Be careful not to burn them.
 
Stir the sauce again and add it to the wok, stirring for about 30 seconds. Add the celery and stir for about 15 seconds. Add the spring onions and stir for about 15 seconds. Add the peanuts and stir for about 15 seconds.
 
Serve on a flat oval plate in a single layer so that the sauce is distributed evenly. Garnish with cilantro or parsley if desired. Eat with chopsticks if you can!

Tongue-Numbing Spicy Beef

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 

Ingredients

Sesame Sauce Ingredients:
  • 2 teaspoons sesame oil
  • 2 teaspoons Sichuan pepper oil
  • 1/2 teaspoon sugar
  • Salt to taste
 
The Stir-Fry:
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg white
  • 1/2 teaspoon cornstarch
  • 4 teaspoons peanut oil, divided
  • 1/2 pound sirloin, cut into thin strips or small cubes
  • Chunk of ginger about the same size as the garlic, chopped
  • 3 cloves of garlic, chopped
  • 1 small green or red sweet pepper (or a mixture), chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3/4 teaspoon of extra-hot chile powder
  • 1/4 teaspoon ground Sichuan peppercorn
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

To make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch.
In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste.
 
In a wok, heat a little oil to season the surface. Once it’s hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain.
 
In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds.
 
Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.

Pritong Talong (Grilled Eggplants in Vinegar and Spices

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As in the dish above, split the Western eggplant in half lengthwise if that’s what you’re using, or leave whole if you are using the slim eggplants.

Ingredients

•    2 slim eggplants or one Western eggplant
•    1 tablespoon chopped parsley
•    2 chopped green chillies, such as serrano, seeds and stem removed, minced
•    2 tablespoons soy sauce
•    1/2 cup white vinegar
•    Juice of one half lemon
•    1 small onion, chopped
•    1 medium sized tomato, deseeded and chopped

Instructions

Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. Roughly chop the eggplant, then mix it with the rest of the ingredients in a bowl, and serve.

Tortang Talong (Eggplant Fritters)

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The narrow Asian or Middle Eastern eggplants work best using this method of first cooking them on open fire in the two recipes below. If you can’t get hold of these narrow eggplants, use normal eggplants and split them in half while cooking over the fire, but make sure they are still attached at the stem for easy handling.

Ingredients

  • 1 large eggplant , sliced in half lengthwise, skin left on
  • 1 egg
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped Italian parsley
  • 1 chopped green chilli, such as serrano, seeds and stem removed
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1/4 cup vegetable oil

Instructions

Over a medium fire on a grill, cook the eggplant, turning it frequently so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. With a fork, flatten the eggplant so you’re left with two flattened fritters of eggplant with the stem still attached.

Meanwhile, in a bowl or deep plate, beat the egg and mix in all the other ingredients except the vegetable oil. Dip the eggplant sections in the egg mixture, then fry in a frying pan with the oil on low-medium heat. Flip over, so that each begins to get brown, a few minutes on each side. Cut each fritter in half before serving.

Pork Adobo

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Any kind of meat or fish, including squid, can be substituted for the pork in this dish. Potatoes can be added with the onions–one medium potato, chopped in 1/2-inch cubes.

Ingredients

•    2 tablespoons vegetable oil
•    2 cloves garlic, chopped
•    1 medium onion, chopped
•    About a 10-ounce pork chop, cut into in 1-inch cubes
•    1/4 cup soy sauce
•    1/2 cup white vinegar
•    1/4 cup water
•    1 tablespoon sugar
•    1/4 cup minced bell pepper
•    Two bay leaves
•    1 long hot green chilli, seeds and stem removed, chopped
•    Cooking oil

Instructions

In a frying pan, heat the oil and fry the garlic and onions over medium heat until the onion is soft. Add the pork and fry for a minute, stirring. Add the soy sauce, vinegar, water, sugar, bell pepper, bay leaves, and chilli. Bring to boil, reduce heat and simmer for about 30 minutes, until the pork is tenderly cooked.