Kornspitz Kung Pao Ji Ding
Günther's favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
| 200 g chicken breast |
| 1 ginger (thumb-sized) |
| 5 g sugar |
| 2 cloves of garlic |
| 2 spring onions |
| Pinch of pepper |
| Pinch of salt |
| 15 g corn starch (e.g. Maizena) |
| 10 g Szechuan pepper |
| 20 ml soy sauce |
| 10 ml rice wine |
| 10 g dried chili |
| 10 ml dark rice vinegar |
| 50 g roasted peanuts |
| For 1 Kornspitz: |
| 100 g Kung Pao Ji Ding |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 438,4/1.839 | Energy kcal/kj |
| app. 15,0 | Fat (g) |
| app. 1,9 | thereof saturated fatty acids (g) |
| app. 43,2 | Carbohydrates (g) |
| app. 5,2 | thereof sugar (g) |
| app. 9,9 | Dietary fibres (g) |
| app. 26,7 | Proteins (g) |
| app. 2,3 | Salt (g) |
BREAD UNITS (BU)
| ca. 3,6 BU (1 bread unit corresponds to 12 g carbohydrates) |
The beauty of this dish is its effortlessness. It is light on the stomach, very digestible and the absolute opposite of bland.
Preparation
First cut the chicken breast into strips approximately 2 – 3 mm thin. Mix with the starch, rice wine and soy sauce and marinate for at least 10 minutes.
While the meat soaks up the marinade, prepare the remaining ingredients. Start by chopping the garlic and ginger together. Cut the spring onion into small pieces, approximately 0.5 cm wide. Deseed the chili peppers and then chop them finely. Shell the peanuts and roast them lightly in a pan.
Now mix the corn starch, salt, pepper, sugar, vinegar and soy sauce together in a bowl and stir until smooth.
Here we go. Heat the oil in a wok or pan. First add the chili and Szechuan pepper to the oil and fry for about a minute. Now add the ginger, garlic and half of the spring onion and sauté briefly. Add the chicken strips and sauté while stirring. Add the sauce and allow it to simmer briefly or let it boil down a bit before removing the pan from the heat. Stir in the second half of the spring onion and the peanuts. Leave the mixture to rest for a few minutes and then serve warm on the bottom half of a Kornspitz.
You’ll see; east and west are like Ying and Yang – very different at first glance but, on closer inspection, deeply connected. Kung Pao Ji Ding & Kornspitz …