Banh Chinese Cooking Day 2

• 
• Servings
  2+
• Prep
  120 m
• Cook
  120 m

Recipe By: Dylan Vickers

• Kip Chinese Cooking Day 2 Kung Pao Chicken (Gong Bao) |  Kung Pao Tofu (V) | Stir-Fried Chinese Vegetables| Steamed Rice | Mango Pudding

🐔Gong Bao Jiding - Kung Pao Chicken 

This Sichaunese stir-fry dish is complex in flavor and yet simple to prepare at home. Traditionally, the dish uses dried Sichaun chillies, but we’ve simplified it by using capsicum peppers instead. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

For the chicken:

• 300g chicken thigh, cubed

• 1 tbsp shaoxing wine 

• 2 tsp soy sauce

• 2 tsp (5g) cornstarch 

For the sauce: 

• 1 tsp sugar

• 1 tbsp chianking (Chinese black) vinegar 

• 1 tsp dark soy sauce 

• 1 tsp soy sauce 

• ½ tsp sesame oil 

• 40ml chicken stock

• 1 tsp cornstarch 

For the stir-fry:

2 tbsp vegetable oil

• 1 tsp ginger paste

• 1 tsp garlic paste 

• 4 cut spring onions 

• ½ cup peanuts (about 100g) 

• 1 capscium, diced 

METHOD

1. For the chicken, combine the shaoxing, soy sauce, and cornstarch and allow to marinate for 1-2 hours. 

2. For the sauce, combine all ingredients together in a mixing bowl and stir. 

3. For the stir-fry, heat a large wok over medium heat. When it is almost smoking, add in the vegetable oil. Place the chicken into the pan and stir-fry for 1-2 minutes or until the outside of the chicken has change colour on all sides, and browned a little. 

4. Add in the garlic and ginger paste, and stir-fry until fragrant for another 10-20 seconds, being careful not to burn the garlic. Add in the spring onions, and capsicums, and stir-fry for another minute. Add in the sauce and cook for 2-3 minutes or until the sauce coats the chicken evenly. Add in 1-2 tbsp of water if necessary to prevent the sauce from over-reducing. 

5. Serve immediately with steamed rice. 

🐔Gong Bao Tofu - Kung Pao Tofu

This Sichaunese stir-fry dish is complex in flavor and yet simple to prepare at home. Traditionally, the dish uses dried Sichaun chillies, but we’ve simplified it by using capsicum peppers instead. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

For the chicken:

• 300g fried tofu, cubed

• 1 tsp shaoxing wine 

• 2 tsp soy sauce

• 2 tsp (5g) cornstarch 

For the sauce: 

• 1 tbsp sugar

• 1 tbsp chianking (Chinese black) vinegar 

• 1 tsp dark soy sauce 

• 1 tsp soy sauce 

• ½ tsp sesame oil 

For the stir-fry:

2 tbsp vegetable oil

• 1 tsp ginger paste

• 1 tsp garlic paste 

• 4 cut spring onions 

• ½ cup peanuts (about 100g) 

• 1 capscium, diced 

METHOD

1. For the chicken, combine the shaoxing, soy sauce, and cornstarch and allow to marinate for 1-2 hours. 

2. For the sauce, combine all ingredients together in a mixing bowl and stir. 

3. For the stir-fry, heat a large wok over medium heat. When it is almost smoking, add in the vegetable oil. Place the chicken into the pan and stir-fry for 1-2 minutes or until the outside of the chicken has change colour on all sides, and browned a little. 

4. Add in the garlic and ginger paste, and stir-fry until fragrant for another 10-20 seconds, being careful not to burn the garlic. Add in the spring onions, and capsicums, and stir-fry for another minute. Add in the sauce and cook for 2-3 minutes or until the sauce coats the chicken evenly. Add in 1-2 tbsp of water if necessary to prevent the sauce from over reducing. 

5. Serve immediately with steamed rice. 

🌿Chao Cai- Stir-Fried Chinese Vegetables 

This simple vegetable stir-fry is healthy and delicious. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

For the sauce: 

• 2 tsp sugar 

• 1 tsp black bean garlic sauce 

• 1 tsp soy sauce 

• ½ tsp sesame oil 

• ½ tsp cornstarch 

For the stir-fry:

2 tbsp vegetable oil

• 1 tsp ginger paste

• 1 tsp garlic paste 

• 100g gailan (Chinese broccoli), thick stems removed, cut into quarters 

• 60g oyster mushrooms, torn in half

• 100g eggplant , sliced into half-moons 

• 60g snake beans, sliced into 3 cm chunks 

METHOD

1. For the stir-fry, heat a large wok over medium heat. When it is almost smoking, add in the vegetable oil. Place the eggplant, long beans and oyster mushrooms into the wok and stir-fry for 3-4 minutes.

2. Add in the garlic and ginger paste, and stir-fry until fragrant for another 10-20 seconds, being careful not to burn the garlic. Add in the gailan, and sauce and cook for 2-3 minutes or until the sauce coats the vegetables evenly, and the vegetables are tender. 

🥭️🍚Hong Kong Style Mango Pudding 

This light and refreshing dessert is an easy way to cap off a meal. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 1 hour 30 minutes

INGREDIENTS

• 175g mango 

• 45g water 

• 25g heavy cream 

• 50g greek yoghurt 

For the gelatine:

• 7g gelatin sheet, bloomed 

• 50g sugar

• 80g water 

To garnish: 

• 20g diced mango

METHOD

1. Using a stick blender, puree the mango, water, heavy cream and yoghurt together. Strain the mixture through a fine mesh strainer.

2. To bloom the gelatine, soak it in cold water for 15-20 minutes before using it. Place the gelatine, water and sugar into a small saucepan over medium-low heat and bring it to a boil. Blend the gelatine syrup with the mango mixture. Divide the mixture into 100-150g portions, and place in the fridge for 4 hours to set. 

3. Garnish the pudding with diced mango. 

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Printed From otaokitchen.com.au 12/22/2024