The Many Different Styles For Gong Bao Chicken

Lela gives us very clear explanations on how to prepare the dish, but I suspect it won’t taste very “gong bao”.

Chinese stir fry dishes emphasise 火候. The above video demonstrates 火候. Yes, gong bao chicken is a very oily and spicy dish. Authentic gong bao chicken is extremely complicated. Also, it won’t taste gong bao without Sichuan peppercorns.

Prawn Sauce Chicken – Baked

Do you like prawn sauce chicken 虾酱鸡? It’s a dish that can be readily ordered at any zer cha stall. However, most of the 虾酱鸡 at busy zer cha stalls out there disappoint me. Since it’s such an easy dish to make, why not try it myself? I can make it healthier and tastier.

First, the chicken wings are marinated with prawn sauce seasoning. It comes in a packet and you just sprinkle accordingly. Intuition or 6th sense will tell you how much to add. If you’re doing it for the first time, you may be shocked that the chicken doesn’t look brown after seasoning. Well, there’s quite a bit of flour in the mix. That’s why.

Next, line your baking tray with aluminium foil and turn on the heat. I like to bake at maximum setting for 25mins or until intuition or 6th sense tell me that it’s done. Keep baking until the aroma of the prawn sauce fills the kitchen. That may not be a reliable guide, but again when cooking, always use your 6th sense and common sense.

And here’s the finished product. All cooked in existing chicken fat. Not a single drop of oil was added.

Tastes much better than what you may need to pay for at your neighbourhood zer cha stall. And if it’s a Sunday evening, the waiting time may be just about the same too.

© Chan Joon Yee

Mee Goreng

Call it cheating, but I really have no idea what goes into the paste for frying mee goreng. One packet of noodles and ready-mixed mee goreng paste coming up.

Microwaved pressed bean curd.

A weird species of chye sim I got from the supermarket. Well, it tastes just like chye sim, so I guess it doesn’t matter if it doesn’t look like it.

Prawns and onions. The onions are a must. I didn’t add tomatoes because I forgot. I didn’t add potatoes because I find the dish starchy enough and we don’t been anymore carbs in the form of potatoes.

Onions without oil till they burn a little, then I add olive oil and vegetables. This is followed by the prawns, mee goreng paste and noodles.

This part is tough – especially if your pan/wok is too small. Anyway, the eggs go in last and let your nose tell you if it’s ready.

Nice, fragrant mee goreng done in 15 minutes.

© Chan Joon Yee