“It’s sweet, hot and nutty – just like you!”
Ah yes, that’s my other half’s description of the Gong Bao Chicken we had for dinner – a remarkable resemblance to myself apparently! But there’s nothing wrong with being just a tad nutty!
The recipe was out of Adam Liaw’s Two Asian Kitchens – although I tweaked it to my own tastes so its not quite authentic Gong Bao Chicken. I definitely did not use the amount of chilli the recipe called for, I’m a bit of a wimp when it comes to hot foods! And to be honest, I didn’t do the cooking part. I prepared everything and gave instructions to my OH, but stir frying is really his specialty.
I blame my lack of coordination, balance and well…I’m not sure. I work well in the kitchen, fast and efficient as I like to call it, but when it comes to dishes that require you to stand over it and keep it moving constantly I guess I get bored! I’m always running around doing a million things at once so standing there doing one thing just seems a bit non-productive.
|Photos from Two Asian Kitchens|
Gong Bao Chicken
Mix up the marinade and pour it into a bowl with the chicken. Coat the chicken well and sit in the fridge while chopping up the shallots, garlic and chilli.
Preheat the oven to 180C, place the peanuts on a baking tray and place in the oven to roast slightly.
Heat the peanut oil at medium heat and add the chilli, cook until crisp.
Add the chicken and cook until almost ready, add the garlic and shallots.
Now add the peanuts and the sauce. Stir well and cook for 1-3mins, serve and enjoy!