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Poultry

KosherEye.com

Everyday Gong Bao Chicken 320x480
Recipe from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.

At Dini’s, Beijing’s only kosher restaurant, the chefs cook authentic Chinese food along with traditional Jewish dishes and Western favorites that travelers expect (there’s a sushi bar too). The restaurant is named for Dini Freundlich, the local Chabad shlucha. Local Chinese residents also enjoy eating at Dini’s because they feel that kosher food is safer to eat; the Chinese term for kosher is “Jie Shi,” “clean food.”

Ingredients

1 lb. chicken breast, cubed
3 Tbsp. cornstarch
2 Tbsp. water
Pinch coarse black pepper
oil, for frying
2 Chinese leeks or scallions
3 Tbsps. salted peanuts

Sauce:
2 tsps. soy sauce
2 Tbsps. sugar
4 tsps. vinegar
2 tsps. hot sauce
4 tsps. ketchup

Directions

Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.
Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.
Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.

Tidbit: Dini makes her own version of hot chili sauce to use in the restaurant. She says it’s the Asian equivalent of Israeli red schug.
Home Cook: We’ve tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children

Notes

 Recipe: kosher, poultry, Asian

 

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