In Yangshuo we did a Chinese cooking class. Our first stop was the wet market for our ingredients. The market had loads of interesting fruit and vegetables I’ve never seen before. It was a typical Asian wet market with live fish and animals. This is popular in Asia. It ensures you are buying the freshest meat and fish possible. There were cages of rabbits, chickens and geese and most shockingly for our Western group, a section with dogs in cages at the back and hanging out the front. It was distressing, and an insight into a totally different culture. You choose the fish or animal you want to buy and they will kill and prepare it for you there.
After we’d bought our ingredients we headed back to the restaurant to get started. We cooked Gungpao chicken, beer fish and pork dumplings. It was an excellent class, we all had our own cooking stations and hob for a wok so it was totally hands on. We feasted on our hard work afterwards.
Gungpao Chicken Recipe
250 g Chicken Breast , Cut into cubes
2 Red Peppers, Cut into cubes
2 Green Peppers, Cut into cubes
20 g Cucumber , Seeds removed and cut into cubes
20 g Carrots, Cut into cubes
2 Cloves Garlic, Minced
Small piece Ginger , Minced
10 Dried Red Chillies, Cut into 1 inch pieces
2 Spring Onions, Cut into 1/2 inch pieces
20 g Dry Roasted Peanuts
¾ tsp. Salt
3 and a ½ TbspCooking Oil
1 tsp. Rice Wine
1 tsp. Corn Starch
2 tsp. Soy Sauce
2 tsp. Oyster Sauce
½ tsp. Chicken Stock (Powder)
1 tsp. Sichuan Pepper
Ground White Pepper
Mix the chicken with 1/4 teaspoon salt, 1 teaspoon corn starch, 1 teaspoon rice wine, one egg white and 1/2 tablespoon cooking oil and marinade for about 5 mins.
Heat the wok, then add 3 tablespoons of oil, stir fry the chicken until about 80% done and then remove.
Keep the oil in the wok, stir fry the garlic, ginger and dried chillies on a low heat, then add the rest of the veg except for the spring onions. Stir fry the veg until about 50% done and then add a little water.
Season the dish with 2 teaspoons soy sauce, 2 teaspoons oyster sauce, 1/2 teaspoon salt, 1/2 teaspoon chicken stock and a pinch of sugar.
Add the chicken mix to the veg and add 1 teaspoon Sichuan Pepper. Mix together and finish cooking.
Serve with the spring onions, peanuts, a few drops of sesame oil and 1/2 teaspoon ground white pepper.