It's National Chopsticks Day!

To celebrate, I'm sharing pictures and a recipe I found for one of my favorite Chinese dishes(forgive me, but I don't remember where I found the recipe, but the photos are mine): Gong Bao! In English, we call it Kung Pao, but the kind we know in America is vastly different from the real thing. It's like calling Taco Bell food Mexican food. :)

Now, the recipe seems complicated, but aside from the various bowls needed, it's actually fairly streamlined and simple. The recipe calls for Sichuan peppercorns, which have been loosely banned in the U.S. because they are extremely spicy (Male readers will be amused to know that the Chinese joke about Sichuan is that the women are as spicy as the food there!). I made the mistake of eating some in China...wow. The recipe is still rather good without the peppercorns--just make sure you use the other chiles.

Enjoy! If you try it out, leave a comment here and let me know how it went! :)

CULTURAL NOTE: If you ever eat with or around Asians, it is always a good idea to remember to put your chopsticks on the plate or bowl lying down (see picture at the end). NEVER put them straight into the dish, sticking up. Doing so in some places is an insult to the cook because it can be symbolic of a death omen.

Hands-on time: 30 minutes
Time-to-table: 30 minutes
Serves 4

LARGE BOWL #1 - MARINADE & CHICKEN 

1 tablespoon soy sauce

1 teaspoon rice wine (or another dry wine)

1-1/2 teaspoons cornstarch

1/2 teaspoon kosher salt

16 ounces boneless skinless chicken breast, trimmed if needed, cut in bite-size pieces

Whisk marinade ingredients. Stir in chicken as it's cut. Let rest while prepping the remaining ingredients.

SMALL BOWL #2

10 dried red chilis (or start with 5 for mild heat)

1 tablespoon whole Sichuan peppercorns (These are the ones I think are outlawed. You can do without them; it just changes the flavor slightly).

SMALL BOWL #3

2 cloves garlic, minced

1 tablespoon minced fresh ginger

5 - 6 green onions, chopped 

SMALL BOWL #4 - SAUCE

3 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon sesame oil

1 tablespoon chicken stock or water

--Whisk together.

SMALL BOWL #5

A handful of dry roasted peanuts

SMALL BOWL #6

For garnish, green parts from the chopped green onion

ASSEMBLY


2 tablespoons peanut oil, olive oil, or wok oil

• Heat a wok or a large cast iron skillet on medium high. 
• Add the oil and let get very hot. (It should sizzle when water is flicked off your fingers into the oil.) 
• Add the chilis and Sichuan peppers and let warm through, stirring often, until chilis begin to blister and turn dark, about 2 - 3 minutes. 
• Add chicken pieces and stir fry 3 minutes, letting meat sear slightly before turning. (During this stage, the oil splatters so be cautious. A splatter guard would be useful.) 
• Add Bowl #3 (garlic, ginger, green onion) and stir fry 2 minutes. 
• Add Bowl #4 (sauce) and stir in to coat the chicken. When slightly thick, stir in Bowl #5 (peanuts) and cook for another 1 - 2 minutes. 
• Transfer to plates and top with Bowl #6 (green onion). 

Here's a picture of the finished product alongside some rice and Jiao Zi--Chinese dumplings, which are traditional during Chinese New Year. The dumplings look a little funny because it was the first time I'd made them since I was in China five years ago, so gimme a break! I learned last summer never to make the Jiao Zi dough the night before and refrigerate it. Doing so made the dough very gummy. :)