Gong-Bao-Hendl

A famous Sichuan cuisine dish that combines a wide variety of flavors: peppery and spicy, savory and a hint of sweet and sour. It is said to have been the favorite dish of a governor in the Qing Dynasty (1644-1911), after whose rank and title “Gong bao” it was named. The government official, who thus entered the history of gastronomy, must have had a pronounced preference for peanuts, without which the dish is inconceivable.

Marinade Cut the chicken first into strips, then into 1 cm thick cubes. Mix rice wine, salt, soy sauce (or semi-dry sherry), maizena (cornstarch) and lightly beaten egg white thoroughly into the chicken, stirring always in one direction, stand 15-30 minutes.

Sauce Stir through soy sauce, chili sauce, long grain rice or sugar if desired, white wine vinegar, corn starch (maizena) and clear soup.

Wok Highly heat the wok, pour in peanut or corn oil and toss around. Add chili (cut into pieces without seeds) , garlic (cut diagonally into narrow slices) and narrow slices of ginger and cook briefly, stirring constantly, until aroma develops. Add the chicken, turn to the other side for 1 minute with the spatula and stir, then drizzle in the rice wine on the side. Sprinkle in the scallions and pan fry for another 30 seconds. The meat is now almost cooked. Pour in the stirred sauce and stir until it thickens. Finally add the egg

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