Name: Gung Bao chicken with Shanghai noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 400 g (14 oz) fresh Shanghai noodles; 1 tbsp shaohsing rice wine; 1 tsp white vinegar; 2 tbsp chilli bean sauce; 2 tbsp soy sauce; 2 slices ginger, cut into matchsticks; 2 cloves of garlic, crushed; 3 tbsp peanut oil; 6 dried red chillies; 1 egg white; 2 tsp cornflour; 1 tsp sesame oil; ½ tsp salt; 2 spring onions, cut into 2.5 cm (1 in) lengths; 2 tsp sugar; 1 tbsp fried peanuts; 1 chicken, about 1 kg (2 lb)

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

Guizhou, a province just south of Sichuan, is known for two things: mao tai, a grain spirit that out-proofs vodka, and the almost-as-powerful gung bao chicken. Created for a visiting Sichuanese official at the end of the Ching dynasty, this is a spicy, adventure playground of a dish, that becomes a little more approachable with the addition of noodles.