Gong Bao Chicken
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Steam
- 00:08 | -
- 2
R E C I P E
| 350 | g | Chicken diced (preserved） |
| 80 | g | Peanut |
| 5 | pcs | Dry hot pepper |
| 1 | pcs | Season packet |
| 100 | g | Oil |
| 20 | g | Dark Soy sauce |
| 20 | g | Cooking wine |
| 20 | g | Cornstarch water (1:1) |
| 1 | g | Seed powder of Chinese prickly ash |
| 1 | g | Chicken powder |
| 35 | g | Sugar |
| 70 | g | Thick broad-bean sauce |
| 25 | g | Garlic minced |
| 25 | g | Ginger minced |
| 20 | g | Chilli sauce |
| 60 | g | Vinegar |
| 100 | g | Water |
| Ingredients | ||
| Fry the garlic and ginger minced with oil. Add thick broad-bean sauce, dry hot pepper and chili sauce, add cooking wine and others. add cornstarch and water, when it boils. Cool down. Use Frymaster to fry the peanut and chicken diced. Cool down. |
| 1. Food Preparation |
| Put all material (without peanut) into GN, put sauce on the top of it, with cover. Start the program, loading the GN after preheating. When the program is complete, take out the GN, mix with the peanuts. |
| 2. Cooking Instruction |
| - |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
