Recipe review: Gong Bo Chicken from A Taste of Asia, page 53

[BeezeeBee]

Made this dish recently. Didn't have Chinese wine, peanut oil, Chinese black vinegar, spring onions nor roasted cashews in the pantry. Used 3 dried chillies.

Chicken turned out tasty but a bit too hot for my little DS. Meat came out too shredded; I started off with 3 cm chicken thigh fillets. Might have to cut it into bigger pieces next time.

Not quite authentic because of the missing smoky aroma from the wok. But good enough for a quick meal.

[judydawn]

BZB, I can't believe you didn't have those ingredients in your pantry  .  I'm Australian and I had them all except the black vinegar.  Thanks for the review and yes 3cm is rather small for 15 minutes of cooking, I'd double that to 6cm at least.  I usually start off with bigger cubes when doing meat dishes.

[BeezeeBee]

BZB, I can't believe you didn't have those ingredients in your pantry  .  I'm Australian and I had them all except the black vinegar.

[cecilia]

We tried this dish this week and it was the first to disappear at the dinner party.  The Gong Bo means with chillies and cashews.  Delish!

[Halex]

BZB, I can't believe you didn't have those ingredients in your pantry  .  I'm Australian and I had them all except the black vinegar.

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