One-Pot Wonders
Gong Bao Ji Ding (Gong Bao Chicken)
Popular on Food52
125 Reviews
Milkman123
September 25, 2022
Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven.[1] A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.
In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[2][3] In casual settings, however, it is cut into wedges to be eaten while held in the hand.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.[4] Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.[5] It has become one of the most popular foods in the world and a common fast food item in Europe, North America and Australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, via pizza delivery, and as street food.[5] Various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven.
In 2017, the world pizza market was US$128 billion, and in the US it was $44 billion spread over 76,000 pizzerias.[6] Overall, 13% of the U.S. population aged 2 years and over consumed pizza on any given day.[7]
The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[8] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish,[9][10] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.[11]
Raffaele Esposito is often considered to be the father of modern pizza.[12][13][14][15]
Contents
1 Etymology
2 History
3 Preparation
3.1 Baking
3.2 Crust
3.3 Cheese
4 Varieties and styles
4.1 Varieties
4.2 Styles
4.3 By region of origin
4.3.1 Italy
4.3.2 United States
4.3.3 Argentina
5 Records
6 Pizza and health
7 Similar dishes
8 Gallery
9 See also
10 References
11 Further reading
12 External links
Etymology
Home-made Neapolitan-style pizza with cheese and toppings
The word "pizza" first appeared in a Latin text from the town of Gaeta, then still part of the Byzantine Empire, in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday.[4][16]
Suggested etymologies include:
Byzantine Greek and Late Latin pitta > pizza, cf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italy) pitta,[17] a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή (pikte), "fermented pastry", which in Latin became "picta", or Ancient Greek πίσσα (pissa, Attic πίττα, pitta), "pitch",[18][19] or πήτεα (pḗtea), "bran" (πητίτης pētítēs, "bran bread").[20]
The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza "clamp", as in modern Italian pinze "pliers, pincers, tongs, forceps". Their origin is from Latin pinsere "to pound, stamp".[21]
The Lombardic word bizzo or pizzo meaning "mouthful" (related to the English words "bit" and "bite"), which was brought to Italy in the middle of the 6th century AD by the invading Lombards.[4][22] The shift b>p could be explained by the High German consonant shift, and it has been noted in this connection that in German the word Imbiss means "snack".
History
Main article: History of pizza
A pizzaiolo in 1830
Foods similar to pizza have been made since the Neolithic Age.[23] Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields[24][25] and the ancient Greeks supplemented their bread with oils, herbs, and cheese.[26][27] An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the "tables" prophesied by Celaeno.[28] The first mention of the word "pizza" comes from a notarial document written in Latin and dating to May 997 AD from Gaeta, demanding a payment of "twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day."[29]
Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.[30] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims.[30] Until about 1830, pizza was sold from open-air stands and out of pizza bakeries.
A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag — red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen,[31] although later research cast doubt on this legend.[32] An official letter of recognition from the Queen's "head of service" remains on display in Esposito's shop, now called the Pizzeria Brandi.[33]
Pizza was taken to the United States by Italian immigrants in the late nineteenth century[34] and first appeared in areas where they concentrated. The country's first pizzeria, Lombardi's, opened in New York City in 1905.[35] Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine, proved a ready market for pizza in particular.[36]
Preparation
Pizza is sold fresh or frozen, and whole or in portion-size slices. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.
Another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.
Pizza preparation
Pizza dough being kneaded before being left undisturbed and allowed time to proof
Pizza dough being kneaded before being left undisturbed and allowed time to proof
Traditional pizza dough being tossed
Traditional pizza dough being tossed
Toppings being placed on pan pizzas
Toppings being placed on pan pizzas
An unbaked Neapolitan pizza on a metal peel, ready for the oven
An unbaked Neapolitan pizza on a metal peel, ready for the oven
A wrapped, mass-produced frozen pizza to be baked at home
A wrapped, mass-produced frozen pizza to be baked at home
Baking
In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or, in traditional style in a wood or coal-fired brick oven. The pizza is slid into the oven on a long paddle, called a peel, and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[37] When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[38] Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[39] in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Greek pizza, like deep dish Chicago and Sicilian style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.
Pizza baking
In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[2][3] In casual settings, however, it is cut into wedges to be eaten while held in the hand.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.[4] Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.[5] It has become one of the most popular foods in the world and a common fast food item in Europe, North America and Australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, via pizza delivery, and as street food.[5] Various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven.
In 2017, the world pizza market was US$128 billion, and in the US it was $44 billion spread over 76,000 pizzerias.[6] Overall, 13% of the U.S. population aged 2 years and over consumed pizza on any given day.[7]
The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[8] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish,[9][10] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.[11]
Raffaele Esposito is often considered to be the father of modern pizza.[12][13][14][15]
Contents
1 Etymology
2 History
3 Preparation
3.1 Baking
3.2 Crust
3.3 Cheese
4 Varieties and styles
4.1 Varieties
4.2 Styles
4.3 By region of origin
4.3.1 Italy
4.3.2 United States
4.3.3 Argentina
5 Records
6 Pizza and health
7 Similar dishes
8 Gallery
9 See also
10 References
11 Further reading
12 External links
Etymology
Home-made Neapolitan-style pizza with cheese and toppings
The word "pizza" first appeared in a Latin text from the town of Gaeta, then still part of the Byzantine Empire, in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday.[4][16]
Suggested etymologies include:
Byzantine Greek and Late Latin pitta > pizza, cf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italy) pitta,[17] a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή (pikte), "fermented pastry", which in Latin became "picta", or Ancient Greek πίσσα (pissa, Attic πίττα, pitta), "pitch",[18][19] or πήτεα (pḗtea), "bran" (πητίτης pētítēs, "bran bread").[20]
The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza "clamp", as in modern Italian pinze "pliers, pincers, tongs, forceps". Their origin is from Latin pinsere "to pound, stamp".[21]
The Lombardic word bizzo or pizzo meaning "mouthful" (related to the English words "bit" and "bite"), which was brought to Italy in the middle of the 6th century AD by the invading Lombards.[4][22] The shift b>p could be explained by the High German consonant shift, and it has been noted in this connection that in German the word Imbiss means "snack".
History
Main article: History of pizza
A pizzaiolo in 1830
Foods similar to pizza have been made since the Neolithic Age.[23] Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields[24][25] and the ancient Greeks supplemented their bread with oils, herbs, and cheese.[26][27] An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the "tables" prophesied by Celaeno.[28] The first mention of the word "pizza" comes from a notarial document written in Latin and dating to May 997 AD from Gaeta, demanding a payment of "twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day."[29]
Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.[30] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims.[30] Until about 1830, pizza was sold from open-air stands and out of pizza bakeries.
A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag — red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen,[31] although later research cast doubt on this legend.[32] An official letter of recognition from the Queen's "head of service" remains on display in Esposito's shop, now called the Pizzeria Brandi.[33]
Pizza was taken to the United States by Italian immigrants in the late nineteenth century[34] and first appeared in areas where they concentrated. The country's first pizzeria, Lombardi's, opened in New York City in 1905.[35] Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine, proved a ready market for pizza in particular.[36]
Preparation
Pizza is sold fresh or frozen, and whole or in portion-size slices. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.
Another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.
Pizza preparation
Pizza dough being kneaded before being left undisturbed and allowed time to proof
Pizza dough being kneaded before being left undisturbed and allowed time to proof
Traditional pizza dough being tossed
Traditional pizza dough being tossed
Toppings being placed on pan pizzas
Toppings being placed on pan pizzas
An unbaked Neapolitan pizza on a metal peel, ready for the oven
An unbaked Neapolitan pizza on a metal peel, ready for the oven
A wrapped, mass-produced frozen pizza to be baked at home
A wrapped, mass-produced frozen pizza to be baked at home
Baking
In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or, in traditional style in a wood or coal-fired brick oven. The pizza is slid into the oven on a long paddle, called a peel, and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[37] When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[38] Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[39] in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Greek pizza, like deep dish Chicago and Sicilian style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.
Pizza baking
Deborah B.
May 17, 2021
Why would I make this? I don’t know what “Chinese cooking wine” is, what “Chinese dark vinegar” is and whether the peanuts are raw, roasted, salted.........Not to mention, for those of us living outside Manhattan these are not necessarily easy ingredients to find. (I shouldn’t have to plan my menus around Amazon’s delivery schedule!). Let’s do some better editing, better ingredient descriptions, fewer exotic materials, and a better substitution list.
teehee999
June 1, 2021
I think your better off cooking some Kraft mac n cheese...I'm sure you can find that.
TroMaClo
June 6, 2021
Never thought someone could feel attacked by a recipe but you sure appear to be. Imagine thinking you can only find Chinese ingredients in Manhattan lol.
sinclairish
October 19, 2021
I can understand some of the confusion, but google is a great resource. But I think it's important to remember that different parts of the world and different cultures utilize different ingredients. This is a long-standing dish in the Sichuan province, so the modifications you may need to make for where you live would be the "exotic" here. It's also important to recognize that, while Food52 uses English as the primary language, not everyone here is American/Canadian/Western.
eatchimac
March 30, 2021
Oh, I didn’t try Gong Bao Ji Ding Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
https://eatchimac.com/
https://eatchimac.com/
Alyssa G.
February 9, 2021
Honestly, haven't made this recipe yet (but I have all the ingredients and have used combinations like this before and it's hard to go wrong). Any tips for making this with whole skin-on bone-in thighs? Bought them on a whim and wanted to do something with them involving all the flavors that happen to be in this recipe and just want to make sure that the marinade won't make the skin soggy. My partner and I have cooked amazing skin-on chicken over a campfire, so I'm sure I can figure this out, but second opinions always welcome.
FrancesRen
February 9, 2021
Hi Alyssa. I would recommend to skip the marination ingredients and do the braising way. With some oil in the pan, pan-fry the skin-on bone-in thighs until they are nicely browned on all sides; remove the chicken thighs. Keep about 2tbsp oil hot in the pan and stir-fry the garlic, ginger, green onion, dried chilis, peppercorns until fragrant then pour in the soy sauce, brown sugar, vinegar and water/stock; add the chicken thighs back in. Cover. Cook small fire for 15-20 min or until the chicken is tender. Check and taste and adjust the soy sauce, sugar and vinegar. Mix cornstarch with a bit of water until it is dissolved and pour it for a bit of gravy consistency. Add in the chopped peanuts before serving. Hope that helps.
Alyssa G.
February 10, 2021
Thank you! We'll definitely make this again. The stovetop+cover option is the way to go, and I'll explain why: I salt brined the chicken for about 8 hours to tenderize the muscle and then browned the chicken on the flesh side using a cast-iron with the plan to finish it in the oven. I then removed the chicken temporarily to sauté the garlic and friends, then added the chicken back (this time on the skin side) and then the sauce. Everything looked beautiful, but I wanted to be sure the chicken was brought to the safe internal temp, so I popped the whole cast iron, chicken, and sauce into the oven. The chicken turned out perfect, but as would happen in an open-top environment: the sauce was almost candied. I'll definitely take the stovetop+cover route, and the water+cornstarch route next time. We loved the flavors, but only had some dried chilis from the local Hispanic store, so it wasn't spicy enough for us, but this was certainly in the direction we crave and I can't wait to try it again. <3
Danielle B.
February 26, 2019
Struggled with this one. Rated the most epic fail by my family in 25 years! Doubled the recipe (2 thighs w teenage boys!?). The peppercorns were WAY too overpowering. Literally made our mouths go uncomfortably numb with each bite. This recipe has so much promise - beautiful texture and good flavour potential - but something is seriously off with the peppercorns. Maybe 1/2 tsp ground for a double batch would be better? Crazy bad the way it was. Threw it out and ate leftovers instead.
Jeff A.
February 26, 2021
Of course it's hot as it is supposed to be. If you don't like hot food, why make a Sichuan dish? Your fault, not the recipe's.
Jane
November 11, 2018
Made this and wasn’t thrilled with the results - maybe suggest crushing the peppercorns and doing 2tsps instead of 4. It was a lot for just two chicken thighs, and every time you bite into a peppercorn it’s this blast of floral flavor and your palate goes numb. Would also recommend crushing the peanuts.
AK
June 4, 2018
This is fantastic and would probably have been even better if I could have followed the recipe exactly. My mods: doubled the recipe; subbed gin for Chinese cooking wine; subbed balsamic vinegar for the Chinese dark vinegar. (Not by choice; couldn’t open the bottle!) I look forward to adding this to my regular rotation. Served with brown rice, cucumber salad, and stir-fried bok choy and red bell pepper. Steamed broccoli would probably work well.
FrancesRen
June 4, 2018
Gin! Nice! Vodka will be good as well, maybe whiskey :) Yes the chinese dark vinegar is key. Steamed broccoli would work excellent!
Christine
June 3, 2018
Hi! We are just sitting down to make this but 2 chicken thighs feels like it would be for just one person, is that correct? Feeling confused by the measurements!!
FrancesRen
June 3, 2018
If it is the only meal you will be eating, it might be a little bit less. It is good to eat with other dishes. You can try it and tell me? 3 chicken thighs you will definitely be full for two people!
Kathy R.
June 3, 2018
Frances, I can’t wait to try this but I’m new to cooking Chinese. What kind of wine did you use in the marinade?
ZQ
June 3, 2018
This sounds wonderful. I grew up with Chinese cooking, but had always been taught to use just the egg white, not the whole egg, to keep the flavor clean and make a slightly crisp coating when cooked. What does the egg yolk do? Also, by dark Chinese vinegar do you mean red vinegar (as used with bird’s nest soup or xiao long) or black vinegar (which I tend to use in braising because it seems sweeter)? Thanks. I look forward to trying this recipe soon!
FrancesRen
June 3, 2018
Yes! Egg white for all Chinese dishes including this one, but in Beijing homes we have tried it with egg yolk and egg white together (a bit of laziness) and it works as well- just to save trying to use egg yolk for another day. Egg white does have more protein to bind and make the meat more silky, and it is used in Chinese professional kitchens. Try whatever works for you! Vinegar is the dark black vinegar called 陳醋, used in Sichuan cooking as well as Northern Chinese cooking.
Merry
June 3, 2018
I used 4 chicken thighs. Very spicy, which we liked, but I think I would still tone it down next time and use a bit less oil.
FrancesRen
June 3, 2018
Yah! happy you enjoy it! Yes you can try putting less oil and see how it works for you!
carol
June 3, 2018
This recipe sounds wonderful however I'm not a fan of chicken thighs. Could I substitute cubed chicken breasts.
Michael L.
May 29, 2018
To tenderize the meat, it indicates 1/2 teaspoon of a beaten egg. It this correct? 1/2 teaspoon does not seem like enough? Can you verify the accuracy of the measurements in this recipe? thanks
FrancesRen
May 30, 2018
Hi Michael! 1/2 tsp of beaten egg, or just enough to coat thinly the meats you have cubed up. You want it to create a coating with the cornstarch to keep the meat moist when it is being stir-fried. It won't hurt if you feel like it needs a bit more than that, as long as it doesn't turn into an egg dish! :D
Michael L.
May 30, 2018
Wow! Ok... it just seems like it would barely coat one piece of the thigh! I suppose its used for binding. Just coat and throw it in the fire, no need to let it marinate first? Thanks Frances!
FrancesRen
May 30, 2018
I like how you said throw it in the fire! If you are in a hurry you can very well just coat and then start your cooking process, but we like to at least let the meat sit 10min on the counter while prepping all the other ingredients, or you can prep everything and just put it in the fridge for half a day as well. Hope that helps!!
Lauren L.
March 30, 2018
Everyone raved about the recipe and I was so excited to make it, but something, sadly, went terribly wrong! It was inpallatable, I think I should have ground the peppercorns, or maybe got the wrong type of Sichuan peppercorns? However, there was no specific instruction on this.
msmely
February 2, 2018
This recipe was perfect. I heated the wok probably to higher than 120F and then once chicken was cooked and some of the oil drained off I dry fried the sichuan peppercorns and chiles in the oil to toast them before adding the wet ingredients. Peanuts were added last, I used dry roasted peanuts. If you go easy on the salt when marinating the chicken (stick to 1 tsp of cooking wine if it's salted) even dry roasted salted peanuts do not make the dish too salty. The wok was hot enough by the end that when made as directed the liquid in the sauce evaporated almost instantly, I did not need 3 minutes of simmering. Served on steamed rice with a healthy serving of Fushia Dunlop's Sichuan dry fried beans.
brother U.
December 20, 2015
on step 2: Heat up wok with vegetable oil until shimmering and hot, about 120 F.
I don't think 120F (49C) is hot enough to cook anything with vegetable oil. Could it be another temperature?
I don't think 120F (49C) is hot enough to cook anything with vegetable oil. Could it be another temperature?
beejay45
February 23, 2016
Best to just wait for the shimmer, and you get to recognize the aroma of the hot oil, too. As you noted, stir fry needs to be done at high heat and 120F is not that at all. My old recipe from the PRC Culinary Academy (or something along those lines) didn't call for the Szechuan peppercorns but used the long, thin, dried red peppers instead...and they were toasted in a very hot wok so they turn a dark red, not burnt but dark red. I think all that flavors the oil so it's not even an issue if you aren't up to crunching down on the whole peppers.
Someone mentioned that using chopsticks you don't get those little bits like the crushed peppercorns, which is true. Also for those folks who felt the portions were too small, Chinese cooking in general uses very little meat and you fill up on veggies prepared various ways and the every popular white rice. :) Really healthier for pretty much everyone.
Someone mentioned that using chopsticks you don't get those little bits like the crushed peppercorns, which is true. Also for those folks who felt the portions were too small, Chinese cooking in general uses very little meat and you fill up on veggies prepared various ways and the every popular white rice. :) Really healthier for pretty much everyone.
cathrina
February 17, 2019
You are right, brother, 120F isn't hot enough to cook anything. The recipe actually says 120C, which would be about 250F
ann H.
October 29, 2014
This was great, thanks for sharing. Next time I'll add a little bean paste like another reviewer mentioned. Really appreciate the marinade tip for the chicken.
Elizabeth S.
December 15, 2013
I tried this recipe and think it is a wonderful way to tenderize chicken. I did pulverize the sichuan peppercorns in a mortar, but it made the dish taste like it had sand in it. Next time I will try the whole peppercorns. Way too much oil for my taste, sauce was mediocre, the best part was the way to tenderize the chicken.
michelle_brown
December 15, 2013
This recipe is the best yet. I love the peppercorns and the sauce is perfect. I add a little bit of vegetables.
pokolik
October 17, 2013
This has been my favorite Chinese dish since I lived in China, long ago. After some years of recipe research and practice, I can say this is one of the most authentic I've seen online. If you could just add a good tablespoon of doubanjiang (the spicy fermented bean paste) right after chilis and garlic, that would make it near perfect. A tablespoon of sesame oil mixed in right at the end and chopped green scallion leaves sprinkled on top: total pleasure. To get the crunch out of the peanuts, I recommend buying them raw, then peeling and roasting them with a bit of oil on a slow fire.
Megha
October 13, 2013
I made this tonight, followed recipe except i omitted the Sichuan peppercorns and peanuts (never been a huge fan of either)..absolutely amazing! The best stirfry i have made to date. Loved how tender the chicken was. Thank you for a lovely recipe :)
Kitchen B.
August 25, 2013
STUNNING. Made this for lunch - the technique of marinating the chicken will now be part of my essential prep for chicken and beef. I've done it occasionally....but hence forth, it shall be ESSENTIAL. Thanks for a great dish. Truly delicious
havefaith
June 11, 2013
Would be nice to have a weight of chicken as not all chickens are created equal. :)
Jeremy B.
February 7, 2013
Got a BURNING QUESTION!! What on earth is the green vegetable they use for this dish in Sichuan? Not celery, not green pepper, but tastes a little like both, but with a rich, zesty broccoli flavor. I have yet to see an english recipe that includes this wonder-vegetable, sadly. Also, just an observation: I'd never once encountered ground hua jiao (peppercorns) in any gong bao ji ding; they were always fried with the other aromatics in the oil-and of course, some places would just have a bottle of "hua jiao you" (oil) handy. I ate (and watched) this all the time, while living in Chengdu for a year. Now, I know--its not "really" a Sichuanese dish, but it has come to have many sichuanese add-ons, and there are as many variatons as a Thanksgiving turkey.
Jeremy B.
February 7, 2013
No, I'd seen it in Chengdu a lot, and finally found it here in Boston, and it was the right one!! I just made it tonight. Can't find the name! It looks sort of like a giant green, conical asparagus with the leaves plucked. There is a peel that is a bit fibrous, that you shave off, and inside its an emerald green thing that they cube, along with green onions, chicken, etc. I've been wondering what it was for 3 years. Highly recommend it. The rest of the recipe was great, btw! Brought back memories.
FrancesRen
February 7, 2013
I know what you are talking about and I love it as well- make it as a chinese cold dish. Yes, you are also right. You can omit the sichuan pepper powder if you have a very good authentic sichuan peppers to start with, or even the oil. :) Mine here in this country isn't as good as the ones in China- so I like to finish it with the powder. Thank you for sharing !!
ashleynickel
February 9, 2013
Jeremy, I lived in Chengdu and I love the vegetable you are talking about. It is called celtuse, or bosun in chinese. I have yet to find it here in the states which makes me really sad. WHat I am trying to figure out is what they use for the mini onion they put in this recipe. I think its the white end of green onions.
Jeremy B.
February 11, 2013
I agree, the hua jiao here is usually stale and, I believe, radiated, as per import laws. So, I packed a carry bag full. But now, I totally agree, to get that real tingle and floral taste, it's best to add extra toasted ones at the end. Any body know about the green hua jiao? I thought my esophagus was closing up!
amp156
October 16, 2012
I finally got around to making this recipe and loved it, however, found biting into the whole sichuan peppercorns unpleasant after a while. I could omit them, but love the flavor and was wondering if anyone had experience with grinding them up.
AntoniaJames
October 16, 2012
I crush them well with a mortar and pestle, then press the bits through a fine sieve. It works great, and although you don't get as sharp a bite of flavor, you also don't get the tongue numbing effect of chewing the whole peppercorns. ;o)
molls T.
February 7, 2012
This was AMAZING, and such a good excuse to get my butt to the Asian market. I'm definitely going to try that stir fry sauce on other stuff as well. I love this site and this is the best recipe I've seen so far.
Christina G.
November 13, 2011
yum! Made this last night, with forced substitutions for the ingredients I couldn't find. Very dry sherry for the Chinese wine, and a mix of balsamic and red wine vinegars for the dark vinegar. Lots of black pepper for the peppercorns. Hope my substitutions help other culturally-isolated cooks!
Skinny B.
June 5, 2011
OMG, so good! No more chinese gong bau chicken take-out for me..I am making this at home!! Thank you so much!
aurora504
April 20, 2011
Thanks...would balsamic due...better than red?? Thanks for your help it has been helpful. Take Care
aurora504
April 18, 2011
Hi there !! I live in a small area with little Asian food products. I would love to make your dish but am having trouble finding the dark vinegar. Even on the Asian Grocery website there is only a dark seasoned vinegar for sale. Is this the product ?? What can be a good replacement for it? Thanks so much for your help !!
FrancesRen
April 19, 2011
you could use any other rich color vinegar as substitute: red rice wine vinegar ???, aged dark vinegar ??, or dark color vinegar with chinese label on it. I hope this is helpful!
Midge
April 4, 2011
Finally made this last night. Beyond delicious! Wondering what else I might use my black vinegar for, though I'm sure I'll make this again and again.
thebreukelenlife
March 9, 2011
I enjoyed this recipe! Had to make a few substitutions because I was missing Chinese Cooking wine and the vinegar. To sub I just used a basic white wine I had leftover from a dinner party and some sort of vinegar I got in Chinatown. Close enough! I was also missing the red chilis which was kind of a bummer. I added in about 4 cups of chopped broccoli which was a nice addition. Overall - highly recommended. Especially if you have all the ingredients. The chicken tenderizing bit was great!
FrancesRen
March 9, 2011
The sauce is great for variations. Glad you optimize that to its potential!
matchbox
March 5, 2011
I made this once according to the sichuanese recipe.sis i think you can make it better.GO!but i like your other recipes,thanks for sharing!
Windtryst
March 1, 2011
Made this last night, with some changes because I only had regular soy sauce and vinegar, only had red pepper flakes. This was so good! My husband a meat & potatoes guy, liked it and said we should have it again! So it is printed out and in my folder in the kitchen. Thanks for a tasty recipe:)
healthierkitchen
February 23, 2011
I made this for dinner tonight and it was terrific! I did grind the peppercorns a little in a suribachi and used four thighs - it was exactly enough for 3 of us. The sauce was perfect - a welcome change from the sickly sweet sauce found in many restaurants in the US.
Rhonda35
February 21, 2011
Made this last night, doubled the recipe and 3 people devoured it to the sounds of "mmm mmm" and "yummo!" Very good. I have one or two questions: is the marinating process you use for the chicken called "velveting" the chicken? Also, what in the world does that little tiny bit of beaten egg do? I made a couple of changes - nothing major - added a little broccoli and, lacking Sichuan peppercorns, I used grains of paradise.
Thanks for sharing this easy and delicious recipe - a new house favorite!
Thanks for sharing this easy and delicious recipe - a new house favorite!
FrancesRen
February 22, 2011
Velveting. Yes. It prevents from drying out, keeping the meat tender and moist. Happy you enjoyed it.
DanaD
February 18, 2011
I made this tonight. I did something along the lines of quadrupling the recipe so I can't comment on the exact proportions. I will say that it's important to grind the peppercorns before you put them in the dish. I have a lot of leftover chicken with some very annoying crunchy things in it. The flavor is good but the texture is not. It also seemed a bit high on the peppercorns but as I said my proportions may have been off.
DanaD
February 18, 2011
I should also mention that I couldn't find something that was called Sichuan peppercorns in the enormous Asian market. A man who spoke English found them for me as prickly ash. According to Wikipedia they have lots of names in America including: "Szechwan pepper," "Chinese pepper," "Japanese pepper," "aniseed pepper," "Sprice pepper," "Chinese prickly-ash," "Fagara," "sansho," "Nepal pepper," "Indonesian lemon pepper."
FrancesRen
February 19, 2011
Funny you say that. Im not a fan of peanuts while my husband loves it. So ill find it annoying to pick out the peanuts. (I secretly love biting into those chilis) Sichuan peppercorn in Chinese is called 'hua jiao' '??'. To avoid the cunchy numbness, sir-fry the peppercorns in low heat with oil until fragrant, discard the peppercorns, turn the heat up and continue with garlic, scallions etc. Or buy the powder, toast until fragrant and use as garnish for the extra kick. I hope that will make the next time more enjoyable! In China the using of chopsticks eliminate the necessity of removing the flavors of the dish: chills, ginger, peppercorns... Similar to why we eat fish with bones.
ChefJune
February 17, 2011
I'm loving this! I don't usually cook Asian, but even I have these ingredients on hand. And I have a whole industrial sized container of Sichuan peppercorns. this sounds like dinner SOON!
And congrats on the Wild Card win.
And congrats on the Wild Card win.
FrancesRen
February 17, 2011
Thank you! and you have an industrial sized of Sichuan peppercorns, impressive for a person that doesn't cook asian. :)
YumMom
February 17, 2011
Made this last night, and the whole family (including picky 10-year-old) loved it! My revisions:
added broccoli (sauteed along with ginger, scallions, garlic),
used less oil,
used boneless chicken breasts instead of thighs,
used Mirin cooking wine instead of Chinese cooking wine,
used rice wine vinegar instead of Chinese dark vinegar,
didn't have dried red chilies or peppercorns, so left those out but at the table we added a few drops of Sriracha Hot Chili Sauce for those who wanted spice.
DELICIOUS! Thanks for the recipe.
added broccoli (sauteed along with ginger, scallions, garlic),
used less oil,
used boneless chicken breasts instead of thighs,
used Mirin cooking wine instead of Chinese cooking wine,
used rice wine vinegar instead of Chinese dark vinegar,
didn't have dried red chilies or peppercorns, so left those out but at the table we added a few drops of Sriracha Hot Chili Sauce for those who wanted spice.
DELICIOUS! Thanks for the recipe.
FrancesRen
February 16, 2011
Thank you all! I am all about adapting and substituting. Chestnuts and celery sounds yummy! I also put Wood ear fungus. Actually anything with that sauce is good :)
AntoniaJames
February 16, 2011
Walnuts would also be delish . . . . I'd cook them in 3 or 4 tablespoons of oil first, though, before doing any other stir frying. Almonds would also be tasty. Oh, this is making me hungry! I really like the suggestion of adding some celery or water chestnuts. My boys are going to love this. ;o)
AntoniaJames
February 16, 2011
Congrats and thanks again for the useful advice in the comments about shopping for the ingredients for this. We (my whole family) loves your blog, too!! ;o)
Blissful B.
February 16, 2011
I love wildcard wins! They contain such a variety of cooking creativity. Congrats!
cookinginvictoria
February 16, 2011
Congratulations on the Wildcard win! I cannot wait to make this. Sounds so yummy. CAnd thanks for posting some guidance on stocking an Asian pantry. So helpful to read your comments.
drbabs
February 16, 2011
Congratulations on the wildcard win! I am making this for dinner tonight!
drbabs
February 16, 2011
OK, so my husband sat down at the table and said, wow, this smells like real Chinese food! It was fabulous! But it didn't make 4 servings--more like 2. Thanks for a great recipe!
FrancesRen
February 17, 2011
Sorry :) My husband laughed and said this whole time I've not been feeding him enough.
JulietteMiranda
February 16, 2011
An allergy to peanuts is the tragedy of my life. Is it possible to substitute cashews?
Kristen M.
February 16, 2011
A good friend once made me a version using macadamia nuts -- it was amazing. I'm sure cashews would be great too.
Midge
February 16, 2011
Yay! I just finally wrangled all the ingredients to make this. A well-deserved wildcard!
healthierkitchen
February 3, 2011
I am looking forward to making this very soon - it looks just wonderful. And I, too, appreciate the advice on the dark soy and vingeger shopping! Thanks.
AntoniaJames
February 3, 2011
Looks fabulous! What is "dark soy"? And, about that "Chinese dark vinegar," I have "brown rice vinegar" and "black vinegar," both purchased at an Asian grocery store. Which should I use? I cannot wait to try this!!! Thanks for posting it. ;o)
FrancesRen
February 3, 2011
Dark soysauce is darker and thicker, contributing to a beautiful dark color and also a richer flavor. Regular soysauce is fine as well! Vinegar: chinese black vinegar is perfect. Enjoy!!
AntoniaJames
February 3, 2011
Thanks! Is there a brand of it that you like? When I go to the Asian grocer, I'm always a bit overwhelmed by the choices, with no idea which choices are better than others . . . . Thank you. ;o)
FrancesRen
February 3, 2011
Very funny. I live in Buenos Aires so currently I don't have a lot of variety to choose from. Dark soy sauce has the word ?? (lao cho). My rule is to always buy soy sauce and oils in glass bottles and never to buy the cheapest one. Japanese brands are always safe to buy. Chinese brands are saltier and richer. Taiwanese brands' quality is similar to japanese brand but more or less cheaper.
AntoniaJames
February 3, 2011
FrancesRenHuang, this is the most helpful information that I have ever read on stocking my pantry at an Asian grocer! Thank you so, so much. I am indebted to you forever. (I'm not kidding.) ;o)
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