Kong (Gong) Bao Chicken

Kong (Gong) Bao Chicken is one of my favorite dishes. It combines spicy, sweet and sour taste.

One important ingredient is raw peanut with its red skin. Peanut is fried and then mixed with other ingredients, which provides beautiful color and nutty aroma. Baked peanut or cashew is often chosen as substitute, however, neither of them can really give that fantastic result.

My recipe:

(1) Cut 1 lb chicken breast into 2-cm cubes, dice one green pepper, finely chop green onion and grab some dried red pepper;

(2) Marinate breast cubes with 2 tbsp dark soy sauce, 1/2 tbsp salt and 1tsp corn starch or tapioca flour;

(3) Prepare sauce: 3 tbsp dark soy sauce, 2 tbsp sugar, 2 tbsp rice vinegar, 1 tbsp corn starch or tapioca flour and 6 tbsp water, mix them well;

(4) Heat skillet under medium power and add some oil, fry peanut until it develops aroma;

(5) Remove peanut from oil, drain and set aside;

(6) Heat skillet under high power, add some oil, stir-fry green pepper dices until they are cooked through, season dices with some salt and transfer them to a plate, set aside;

(7) Heat skillet under medium-high power, add oil and dry red pepper, stir until pepper changes to brown in color;

(8) Add chicken cubes, stir until cubes fully separated (raw meat tends to stick to each other);

(9) Add chopped green onion, stir until aroma develops;

(10) Pour sauce over, stir until thickened;

(11) Add fried peanut and then green pepper, mix well;

(12) Transfer to serving plate and serve with warm white rice.

Little chicken

Deep-thinking:

Gossiping:

What about practising "Chicken run"?

Exhausted after picking each other for half an hour:

Baked chicken thigh with crispy skin

　

I like baked chicken with crispy skin and juicy meat. Recently, I learned this recipe and it works so perfect.

(1) Rinse chicken thighs and dry with paper towel;

(2) Marinate thighs with salt and white pepper powder;

(3) In a big flat-bottomed container, line some sticks at the bottom and then put thighs on the sticks (so that they don't touch the bottom), loosely cover the container and let sit in the fridge overnight;

(4) Rinse thighs to remove excess salt and pepper, dry with paper towel;

(5) Mix barbecue sauce and dark soy sauce, brush on the thighs;

(6) Let wire rack sit on a plate, place thighs on, and keep them uncovered in the fridge for another one to two hours;

(7) Preheat oven to 350 F;

(8) Put thighs on the rack with drip trap, bake for one hour or until the instant temperature reaches 150 F.

Yummo, yummo.

Braised chicken leg with green onion

This braised chicken leg tastes so wonderful. I love the strong aroma of green onion, it's so... special.

Preparation:

Rinse chicken legs well and marinate them in the mixture of dark soy sauce and salt.

Cook:

(1) Heat wok or skillet under high power;

(2) Lay a large bunch of green onion at the bottom of hot wok or skillet;

(3) Lay chicken legs on green onion with skin side down. Chicken skin and green onion are both browned by the fat of chicken, the mixed aroma develops -- smells great!

(4) Turn chicken legs over, let the other side be browned.

(5) Pour marinating sauce into the wok or skillet, sprinkle 2 tbsp of sugar over the skin of legs, cover and let cook for 10 minutes under medium power;

(6) Turn legs over, cook for another 10 minutes or until the internal temperature reaches 160 F;

(7) Increase heat to medium high, condense sauce until legs are evenly covered with thick sauce and only clear oil can be seen left in the wok or skillet;

(8) Drain fat from legs and transfer cooked legs to plate.

Believe it or not, the taste of "dark onion" is also amazing.

Rotisserie chicken

Many people complained about Farberware toaster -- difficult to adjust time and temperature, never have food cooked through, noisy...bla-bla-bla. I have to say that it is unfair. Don't try to use the same procedure as we do in old style big oven, sometimes, we also need experience and wisdom in the kitchen :)

Honestly speaking, I don't like its program of rotisserie, the temperature is too high, while the length of baking is not enough. But, it is not a big problem, just make my own program and save it, done!

I use salt, brown sugar, chili powder and rosemary to marinade chicken. Before baked, it is fixed on the rod and legs are secured with kitchen twine. Hold the two ends, try to rotate the chicken by hand, be sure that it is well fixed. Then, brush chicken with dark soy sauce.

My presetting program mode for rotisserie:

Time: 75 min; Temperature: 375F; Rotisserie: Yes; Convection: No.

Put chicken in (see manual book) the oven; and the drip trap as well.

Check instant temperature, I prefer it reaching 160F, absolutely cooked through.

Very easy, and pretty yummy.

Stand up, and bake.

My rotisserie convection oven is quite amazing. Just insert the rotisserie through marinated chicken legs and let them stand in the oven, bake under 350 F for 75 minutes. Done! Look at the beautiful color -- Easy and yummy!