How to Make Gong Bao Ji Ding | The Original Kung Pao Chicken | 宫保鸡丁
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- เผยแพร่เมื่อ 24 พ.ย. 2018
- Gong bao ji ding (宫保鸡丁 - literally 'The Palace Guardian's Diced Chicken') is a Sichuan dish hugely popular around China, but most well known outside China as the origins of the Westernised classics kungpao chicken and chicken with cashew nuts.
Westernised versions - commonly using the old Wade-Giles romanisation of 'kung pao' instead of the pinyin 'gong bao' - often use capsicum/peppers instead of dried chillies, leave out Sichuan peppercorns (Sichuan peppercorn imports were banned in the US for a period) and incorporate more Cantonese ingredients and techniques (as the majority of Chinese chefs in the US and Australia are of Cantonese origin rather than Sichuanese) such as hoisin sauce.
This is an authentic Sichuanese version of the dish.
Here's the full recipe: adamliaw.com/recipe/gong-bao-j...
I love that you broke down both the original Chinese version and the Westernized version, and gave each of them time to shine! Makes you appreciate what makes each special!
This has got to be one of the most well produced and explained cooking videos I've ever seen, great video!
Absolutely love your inclusion of Chinese history into your cooking class
I’m so happy Adam has a TH-cam channel (kinda annoyed how long it took me to look for it!). There are very few people whose voice I love more. And it helps that Adam’s recipes are elegant and beautiful and something you usually don’t come across very often!
The background you provide for each dish is priceless and actually makes me WANT to cook knowing the reasons why you do stuff
Excellent job explaining the differences between the original dish and the "westernized" version. Thank you!
I love watching you cook, Adam. You always have such a cheeky smile, and I can really tell that you love what's you're doing. I'm definitely making this recipe for my family this week, it looks amazingly flavourful and quick to make. Greetings from Norway 🇧🇻
Every time I see your videos I’m more and more blown away by the production quality. Definitely one of the best chefs on TH-cam!!! You deserve waaaaaay more subs!!!!
Looks really delicious! Big fan of yours! Love how much effort you always put into your videos and recipes!!
Really appreciated how informative this video was about the different techniques and the translation of food.
Thank you Adam for the recipe, simple n easy to follow
Great recipe..I like the way you explain each and everything..Even I am an aspiring chef..and I look upto you whenever it comes to pure Chinese traditional cuisine.
Thanks much.
Just found your channel Adam. Learned so much. You explain the history and the techniques so well.
I love Adams storytelling so much! It always adds this extra depth to the recipe...
Always knocks it out of the park!
I like getting some background and education along with a great recipe. Ticking all those boxes is Adam!
I like the way you go in deep into every word and explain it, and how you mention each ingredient addition to the dish, flavors and cooking techniques
Thank you for the great videos
I just made this recipe! It is so good, the numbing you're referring to is real!!! I will definitely make this again 😁
You are the BEST! Very detailed explanation with the technique....quite informative. I could listen to you all day .... I subscribed and I have sent your videos to others so they learn to cook like a Master Chef. Your virtual classroom is better than the cooking classes they are attending in community classrooms. I will try this dish very soon. I need a smaller wok Cause of the quick tossing I got to do , instead of stir fry. 🙂🙂 I don’t have your arm power. Thanks 🙏🏻🙏🏻🙏🏻 for making your vids..... going to binge watch your shows on the weekend.
This was so informative! I say that as someone who has watched over a dozen videos on this dish alone. Subscribing.
Adam, you killed it. Great to get the inside picture rather than just a recipe. I spent a good few years in BJ and was introduced to Sichuan food early on - and this dish became my lunchtime favourite for years. I must say, of all the cuisines I really loved Sichuan. The pepper - fantastic stuff! I also love that thing they do with fried string beans, chilli, pork bits and salt grains - Yum! Loved hotpot but real died-in -the-wool Sichuan hotpot was just a bit much for me. I love spice - but I also aim to live through the meal.
Thanks Adam, just as you promised last week on your cashew nut chicken video
Just love all your video. You were my favorite at master chef as well
Fantastic video well explained going to try this
One thing I really am impressed with is your pronunciation of the Chinese words and the tones. And it's consistent across your japanese too! I mean, how many asian cultures and languages did you grow up with??
Your vids are inspiring me to cook more often! Love it!
Not too sure on the wavey hand cut edits.. but I can live with that 😉
Very nice video, thanks
Hi Adam.
Ij am loving your videos..
Great food great explanation
Thank you xx
Thankyou for your recipe... Today i cooking gong bao chicken and the result is so amazing taste 😍😍🤤🤤
Love the videos mate
This is my favourite Chinese dish. It has such great balance of flavours. I've never understood why traditional Sichuan dishes are rarely on chinese menus but I think this is changing.
The part I have always struggled with when cooking Chinese at home is the transition from their super hot wok style to home wok frying. I appreciate your guidance on making this transition to the home kitchen Adam.
Bravo! Most entertaining video, lost of info THX!
Beautiful!
谢谢你 💕 I miss this chicken. Tried to make it home but didn't get what I remember it should be, now I can try ☺️
One of my favorite 😍
"Lemme wok you through the whole process" spot on!
That looks awesome! I'll be cooking this tonight :-)
Chef from the heaven to show us light 🙏🙏🙏🎉🎉🎉🎉🎉🎉💕💕💕💕💕💕
Nice! I will try this someday. And... Almost at 100k subs!
Thank you Adam
great closeups of those hand movements
Who needs that? Doesn't add anything and it's rather distracting.
Dinner sorted tonight 🙂 thank you
You’re amazing 😉
Greetings from 🇲🇪
Authentic food 🙏🙏👍👍
I don't want to burst your bubble, but the original Sichuan dish uses a bit more garlic, a little less Shaoxing wine and is made with chicken thigh meat, not breast. Secondly, diced chicken? I understand that Gong Bao's family name was 'Ding' and that's where the name comes from, i.e. it translates as 'Palace Guardian Ding's chicken'.
great
Thank you
nice one dude
Love your royal oak and your panerai
How awful that i found this channel today , i was looking for nasi goreng and this video popped up , and now i´m hoocked i watched a few already the nasi goreng was amazing , and this even better thanks
Nice tossing Adam. I think you did very good job of that gong bao. Not to be too critical but i think roasting off those peanuts in the wok brings out the flavour. Big fan of gong bao ji ding and have cooked it for 20 years. I tend to go thigh over breast, just think it tastes better.
nice
Obliged to say that Adam forever gets the gist of the Chinese dishes. A lot of the dishes are misunderstood by presenters of asian identity themselves but Adam is good.
I love your cleaver! But i wish you'd list the ingredients in your video summary area, or at least have a link that clicks to the recipe on your website. I do watch your videos but can't remember everything and need that printout (yes, i do still print out recipes, i don't have a smart phone) to be in front of my face.
I just made this with shrimp instead (didn’t have chicken breast on hand). Tasted amazing. The schezuan peppercorns make the dish
把我看饿了....This video makes me hungry af.....
Looks delicious! Any way to make this with less oil? Maybe flash fry everything and drain the oil then return everything to the wok?
Hey.
First off i want to thank you for your great videos.Your calm and passionate way Talking About Food makes it a pleasure watching you. I'm trying my best to cook most of your dishes at home and it's always delicious.
But i need to admit that i dislike your cut of this video because of the switch to the camera showing the board while not doing anything but gesticulating. it's quite irritating in my opinion.
greetings from Germany
Awesome video! But I do have to mention the fade-in fade-out blackout cuts were distracting.
Thank you, What kinda Wok are you using for this?
I saw you on Andong's video on this same recipe
This is my favorite dish and I can't wait to try this recipe. It was a long video but very informative.
Ive made this and I feel a nice substitute for the sauce can be Lao gan ma with peanuts
Funny how vegies and spices from South America became traditional in many Asian dishes - like chilies in this dish.
Great recipe, but you need to talk to whoever is doing your editing. The last couple of videos have had these weird "chest and arm" shots throughout where you're just gesticulating and we can't see your face. It's fine where that shot shows you mixing ingredients or something, but while you're just talking it doesn't make sense.
Honestly, that bothered me so much in this video! Adam's facial expressions are just as important as his explanations, and it's quite distracting when the shot jumps away mid-sentence.
The editor is doing a really great job otherwise, but I hope they take our suggestions!
My thoughts as well. Otherwise a great video!
Editor spazzin lol
If you'll notice, they actually only have two camera views. One for waist up, and one for his hands/ingredients. If you just have one angle/view, the video gets boring to look at. It actually only takes a few seconds for one to get bored with just one view. That's why they're working with what they've got by switching back and forth between the two views. If they had three views (which would need another camera and perhaps another cameraman), it would seem less "spazzy."
The arm shot isnt a mistake, it's the creative choice of the editor to use it as variety. It's not like the second camera forgot to frame the person properly. Is it a good idea though? Well like you said, you didnt think so. Personally I didnt mind it, I dont think it takes anything away from the video overall. Personally I feel like it's better to shoot the face from two angles rather than one face and one chest angle.
the Chilli used in sichuan is a very mild cilli, like the Indian Kashmiri chilli.
While,as a Chinese who loves Sichuan food,I think it is a great video which explains the process of making that cuisine,but a serious mistake has been made that in Sichuan,the dish was being made by meat from the chicken's leg.
is it weird that when he cooks it, i can almost taste the flavour eventhough i never tasted the dish before? i can almost imagine all that flavours combine and how amazing the it is. or maybe because it's almost 2AM and i'm hungry.hahah
You don't know what you're missing.
Would be possible to show how to make Onigiris ?
Am I the only one who hears a word that sounds like "citronese" in this and a number of videos that describe how to make Kung Pao chicken? Some have captions or items labelled, many don't. It's confusing. But I love this dish and enjoyed the video. Thanks
Hi Adam, what wok are you using? where did you get it?
try Chinatown market in ur city
Sichuan peppercorn spiciness is like “biting” spicy is it supposed to be that way?
Well i tried making this today and got my wok smoking hot but i guess it was too hot cause my chillies burnt to charcoal super fast and when i tried to toss them like him in the video i spilled half of them over the stove but appart from that it was still good in the end. I really like this tongue numbing feeling of the szechuan pepper :D
Thank you...
I'm going to try it with fried Tofu as i am a Vegetarian. It will taste good for sure too. Sorry! Gomen nasai...
我的英文不太好！不过我很喜欢你英文的发音很好听 看你的video我不但可以学煮也可以学英文 谢谢你！认识你是我的幸运 感恩🙏🏻😁
This is interesting because I was under the impression that to do "bao" 爆 you'd want to flash fry the chicken separately, submerged in a deeper pool of oil, then remove and add back later. Though you add a generous amount of oil to the wok to begin with, it seems like, after frying the chilis/huajiao, the wok would be too dry, and you'd end up, basically, with stir fry 炒, albeit an extra oily one! Help me to understand.
It's a good video, but why not list ingredients in description? You dont say how much sechuan pepper you use.. at least I dont see it..
I once had something described as Sichuan style beef noodle soup. It seemed based on Sichuan peppercorns and I haven't been able to replicate the flavor since. It had Quail eggs, Tofu, spam, egg and beef. I'd love to know how to get the Broth balance just right.
Sounds like malatang. The broth is one thing, but most important is the oil base. Traditionally made with beef lard the oil/lard is flavoured with onion, garlic and ginger but also doubanjiang (chilli bean paste) and aromatics like star anise, chilli (obviously), Sichuan pepper etc. Getting the oil flavoured correctly is actually more important than the stock or broth.
Adam Liaw I love malatang! I heard there are more than 30 spices that can be used to make the oil base. I'd really like a full lecture about those spices to get the balance right lol.
@@adamliaw Thank you! I had no idea that's what it was called. The restaurant just called it 'Sichaun Sizzling Braised beef pot' but calling it by it's proper name opens up a tonne of new guides and recipes to look at. Thanks!
Bruv do done did it again
Adam youre almost right. Its actually a dish from Guizhou. The governor himself governed in Sandong and then eventually also governing Sichuan where he earned the name Gong Bao, leaving the roots of the recipe there.
The real and in my opinion better version is the Guizhou recipe which in strict requirement does not use corn starch . The sichuan variation in comparison can be sweeter and also may have a more pronounced black vinegar presence.
never, sichuan food is the best
The pepper in the original dish is facing heaven pepper (Chao Tian Jiao ; Chinese name: 朝天椒). In this day it is pretty easy to get them at a local Asian market or online, particularly because the dried version is used in the dish.
My one issue with these videos is the "they use a *certain type* of X ingredient in China, but you can use whatever you want" Just tell them what the ingredient is and then suggest the substitute. My .02
I accidentally paused at 1:03. It was worth it. :P
I actually like eating the chilies. They soak up the sauce and become soft and sweet - same with the garlic and ginger if you cut them into wide and thin slices. I don't think this is very traditional, but I also like grinding the szechuan peppercorns just a little bit so that they spread more throughout the dish and I can actually eat them as well.
While this is in fact not traditional, that's a good idea for sure. Cooking is an ever evolving art and small personal touches such as those help add some extra personality to a dish if you will.
What about Sichuan Dou Ban Jiang?
jazz hands
I tried this recipe. It would have been great if it hadn’t called for 12 to 15 large chilies.
I used small chilies, Less than 12.
As soon as the chilies hit the wok we were overwhelmed with burning eyes and lungs.
We had to open all the doors and windows in the house until we could breathe again.
The chilies rendered the dish inedible. 3 small chilies would have been more like it.
Flame was way too small to demonstrate flash frying. Otherwise an awesome authentic Szechuan recipe!💯
I don't keep Corn flour in my pantry. Can I use rice or wheat flour instead?
menneske - “cornflour” is called “cornstarch” in American English, if that helps. It’s a pretty standard pantry ingredient in Western kitchens and is frequently used in Chinese cooking. I suggest you just get some rather than looking for substitutes. Wheat flour will give you a slightly gluggy “gravy” texture which is wrong here. Rice flour might be better, but just get cornflour!
no, they are different
@@erikliao9811 I bought cornflour a year ago.
Hm. Strange that they used peanuts instead of cashew nuts. Were cashews just not available in the west at the time? Because for me both taste really different. That being said I don't think peanuts are a good substitute for cashews.
In Cinema filming, you broke the 180 line, a lot, but the food probably tastes good.
Oi Adam don't forget the UK has a massive Chinese thang and this is also very popular over here..It's also better :-)..The recipe I have for this is slightly different but only slightly
Well narrated and performed. The cuts to his hands talking are lame. You should re-think that.
What's with the shots of the hand gesturing, no awards for that director.
This dude found nirvana
That intro beat reminds me of Hannah Montana lmao
YES THANK YOU ITS NOT JUST ME
The editor has a bit of fetish for your hands bruv
To much talking
please shorten ur video and your words so that i will subscribe u
Talk too much
I on the other hand wish you would show how to cook more than you narrate. It frustrates me hearing all this pointless talking when I just want to know what to throw in the ingredients in and make the dish. I always try to skip the boring talk and I end up missing the receipe
Go this his website and read the recipe then ;).
@@Sjekster as you can go to the library and read the history of the food ;) but we all know that's not what we're on TH-cam for is it ;)...
@@EnriqueGarcia-gw7xy No, we're here for quality content, not an ingredient list, as you seem to be...;)