Kung Pao chicken
From Wikipedia, the free encyclopedia
| Kung Pao chicken | |
|---|---|
| Simplified: | 宮保鸡丁 / 宫爆鸡丁 |
| Traditional: | 宮保雞丁/ 宮爆雞丁/ 宮保鷄丁/ 宮爆鷄丁 |
| Hanyu Pinyin: | gōng bǎo jī dīng (gong1 bao3 ji1 ding1),
gōng bào jī dīng (gong1 bao4 ji1 ding1) |
| Cantonese: | Yale - gūng bóu gāi dīng (gung1 bou2 gai1 ding1)
Jyutping - gung1 bou2 gai1 ding1 |
Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian[1]. The name "Kung Pao" chicken is derived from this title.
The dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.
[edit] Sichuan version
Gōng bǎo jī dīng (宫保鸡丁), the original Sichuan version of Kung Pao chicken, uses chicken (鸡; jī in Chinese) as its primary ingredient. In this vastly different version, diced chicken is typically mixed with a pre-prepared marinade. The wok is seasoned and then the chilis and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Fresh, moist, unroasted peanuts or cashew nuts[2] are often used instead of their pre-roasted versions. In such situations, the peanuts or cashew nuts are dropped into the hot oil on the bottom of the wok first, then deep fried until golden brown before the other ingredients are added.
In Sichuan, or when preparing authentic gōng bǎo jī dīng, only Sichuan-style chilis such as cháo tiān jiāo (朝天椒) or qī xīng jiāo (七星椒) are used. Smaller, thinner Sichuanese varieties may also be used.
The most important component of the dish is handfuls of the Sichuan peppercorns (花椒; pinyin: huā jiāo). It is these peppercorns that give authentic gōng bǎo jī dīng its distinctive numbing flavor. Use of má là wèi xíng (痲辣味型), or hot and numbing flavor, is a typical element of Sichuan cooking. Sichuan peppercorns, along with red chilis, are the key components of má là wèi xíng.
[edit] Westernized version
The Westernized version, usually called "Kung Pao chicken," commonly consists of diced marinated chicken stir-fried with skinless unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, oyster sauce, and chili peppers. Although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork, are sometimes used in place of the chicken (although typically only a single meat or seafood is used). It can also be prepared with tofu instead of meat.
A good Westernized version of Kung Pao chicken should not be too oily. The sauce, a contrasting blend of fire and sweetness, should cling to the pieces of chicken and season the vegetables, but not coat the peanuts; there should be no pool of sauce on the bottom of the plate. The hot peppers provide the palate-scorching fire, a hint of sugar and a bit of wine bring out the freshness of whatever vegetables are tossed in. The savory soy sauce ties it all together.
In order to prepare Western-style Kung Pao chicken, bits of diced raw chicken are marinated, then dusted with cornstarch, and then a Chinese wok is heated on a high flame, without oil, until it is quite hot. A swish of the ladle spreads a couple of teaspoons of peanut oil, then the chicken is flash fried in the hot oil to bring out the flavor of very slightly charred or grilled meat, but not so long that it loses its juices or tenderness. Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce. A tiny drizzle of sesame oil provides the tang, peanuts are added, and the dish is ready in about one and a half minutes, from the time the oil first hits the wok.
Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef.
Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the Western version does not. From 1968 until 2005 it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods. However, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.
Kung Pao Chicken has found popularity among hackers, in whose cultural jargon it is known as "laser chicken". This term probably originates with regard to the spicy hot taste and red sauce, likened to a laser beam[3].
[edit] References
