Jiang bao ji ding, non-spicy kung pao chicken
Souped Up Recipes · ♥ 2.5K likes · 45.4K views · 6 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ cup water
- ¼ cup diced green part of the scallion
- 2 tbsp diced ginger
- 3 tbsp Chinese cooking wine
Combine water, diced green scallion, diced ginger and Chinese cooking wine in a bowl. Rub and squeeze the aromatics by hand for a few minutes to release their flavour, then pass through a sieve and keep the aromatic water.
What jiang bao ji ding means
- 20 oz boneless and skinless chicken thigh
- 3½ tbsp aromatic water
- 3 tbsp cornstarch
- ⅓ tsp salt
Mix 3.5 tbsp of the aromatic water with the cornstarch and salt, pour over the chicken and massage by hand for 5 minutes. This is shang jiang, also called velveting.
- 6 tbsp aromatic water
- ½ tbsp soy sauce
- 1 tbsp tian mian sauce
- 2½ tbsp soybean paste
- 1 tsp sugar
- thinly sliced garlic
- thinly sliced ginger
- ¾ cup pecan
- white part of the scallion
Mix the remaining aromatic water with soy sauce, tian mian sauce, soybean paste and sugar and set aside.
- 3 tbsp oil
On low heat add the oil to the wok and fry the raw pecans a couple of minutes until crunchy. Tilt the wok to leave the oil behind, and sieve out the pecan bits so they do not burn and turn bitter.
Turn the heat high, warm the wok and stir fry the chicken 2 to 3 minutes only. It should not be cooked through at this stage. Take it out, leaving the oil.
Pour the sauce into the wok and stir on low heat, then continue 2 to 3 minutes. The oil and sauce start separated, come together, then begin to separate again at the edge - that is the cue.
Cooking the sauce until the oil separates