Gung bao chicken from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chilli and basil scallops; Crispy Szechuan tofu; Fried rice noodles with prawns and eggs (Char kueh and Toew)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 02, 2015

    Because this dish called for 4 tablespoons of soy sauce, substituting the coconut aminos hurt the flavor. It's fine in small amounts, but, well, it's not soy sauce. Obviously, that is no fault of the recipe! But makes it a bit hard for me to do a fair judgement. It was good. The aminos doesn't taste like soy sauce, and cashews don't have nearly as much flavor as peanuts would have. But the chicken was amazingly moist and tender, which isn't always the case with breast meat. The little bites of chile and ginger perked me right up. A bit leftover was even good the next day. I liked the description of the author's memory of this dish. I've also been in a home in the hutong in Beijing, and I could just picture a steaming bowl of this dish being consumed with snow falling in the courtyard.

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