
Gōngbào Jīdīng (宫保鸡丁)
Cuisine: Sichuan | Shared by: Zhang Shifu in Suijiang, Yunnan
This favorite has traveled many years, far distances, and arrived at our palates in many variations. Gōngbào Jīdīng (宫保鸡丁, Kung Pao Chicken or Spicy Diced Chicken) is named after a Gōngbào (palatial guardian) from the Qing Dynasty named Ding Baozhen who invented the dish in Sichuan. Using the numbing huājiāo (花椒, Sichuan peppercorn), sliced scallions, peanuts, dried Sichuan chili peppers, and a chicken, Ding managed to impress his house guests despite his limited resources after he was ousted as an official from Shandong province. Gōngbào Jīdīng fits within húlà wèixíng (糊辣味型), a cooking style that is spicy, numbing, sweet, and sour.
What you’ll need: A cast-iron wok.
Cuisine: Sichuan | Shared by: Zhang Shifu in Suijiang, Yunnan
This favorite has traveled many years, far distances, and arrived at our palates in many variations. Gōngbào Jīdīng (宫保鸡丁, Kung Pao Chicken or Spicy Diced Chicken) is named after a Gōngbào (palatial guardian) from the Qing Dynasty named Ding Baozhen who invented the dish in Sichuan. Using the numbing huājiāo (花椒, Sichuan peppercorn), sliced scallions, peanuts, dried Sichuan chili peppers, and a chicken, Ding managed to impress his house guests despite his limited resources after he was ousted as an official from Shandong province. Gōngbào Jīdīng fits within húlà wèixíng (糊辣味型), a cooking style that is spicy, numbing, sweet, and sour.
What you’ll need: A cast-iron wok.
Ingredients
Bowl One
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Method
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