Bapopik at AOL.COM
Bapopik at AOL.COM
Thu Nov 24 00:57:46 UTC 2005
KUNG PAO--427,000 Google hits
KUNG BAO--9,830 Google hits
This dish (in today's NY Times) is not in the OED (of course). That's why
they pay me the millions that they do.
I'll do a cookbook search at another time.
Finally, he came to the light, brownish sauce. "Sichuan chefs use a bean
sauce, but we use a sweet sauce, and that's a big difference," Mr. Wang said.
"After the leg meat is chopped, a little fermented rice soup should be added.
Authentic gong bao jiding should carry a little aroma of litchi. A little
sweetness is a must."
That cooks in the next province can get a relatively simple dish so wrong,
according to one of Guiyang's best chefs, provides an instructive hint of just
how far American versions of this dish, and many others, may have strayed
from their origins. The commonly accepted story here is that gong bao jiding
was named for a palace guard, or "gong bao," in the late 19th century, who went
on to become a provincial governor.
"Last but not least, authentic gong bao jiding should have absolutely no
peanuts," Mr. Wang said sternly. Unlike Sichuan or American versions, the dish
was indeed peanut-free. "One must not be even slightly careless in the choice
of materials," the chef added.
Of course, they forgot to tell the cooks in Sichuan that. "We were not even
taught to add peanuts, as it's so natural to do so," said Li Wanming, a
Sichuan chef who is vice president of a food company in Chengdu, the provincial
capital. "People who order the dish would feel strange if there's no peanuts in
it. Peanuts make the dish more crisp and fragrant, and that's very
Kung Pao Chicken is a spicy Chinese-Szechuan recipe made with diced chicken,
chili peppers and peanuts, named after a court official. It is a popular
dish served at Chinese restaurants throughout the United States.
Kung Pao Chicken
>From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy
Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe
calls for deep-frying; for a lighter version, try Kung Pao Chicken Stir-fry.
This dish is named for Ding Bazohen, the governor of Sichuan, who ruled
during the Qing Dynasty (1644-1911). It was said that the governor's favorite
dish was spiced chicken with peanuts; in time, this peanut dish was named for
him through his official title-Gong Bao. Give this recipe a try and see if you
can feel the pao.
Bill's Bill of Fare Is Exotic; Golden Nuggets Go Like Hot Cakes
By Winzola McLendon. The Washington Post and Times Herald (1954-1959).
Washington, D.C.: Aug 23, 1957. p. C1 (2 pages)
>From the garden, the guests went into the house for a superb dinner of "Kung
Bao Chee Ding" (an exotic chicken dish),...
Mrs. Ball's Empress Restaurant: Fast before eating there
by Donald Dresden. The Washington Post (1974-Current file). Washington,
D.C.: Apr 7, 1974. p. P46 (1 page)
The courses followed each other quite well--the next one was highly spiced
_kung bao_ shrimp.
Lowly No More The Time of the Peanut
By CRAIG CLAIBORNE. New York Times (1857-Current file). New York, N.Y.: Jan
19, 1977. p. 50 (1 page)
One of the greatest of Szechwan dishes is Kung Pao chicken, a stir-fried
dish made with cubed chicken breasts, peanuts and a hot chili sauce. It was
named for Ting Kung Pao, a Chinese official who fled Szechwan as a political
refugee a few hundred years ago during the Ching Dynasty. We cannot vouch for the
fact that the original dish contained peanuts, but at whatever century they
were added to the dish it was a marvelous inspiration.
Peanuts in the kitchen; Nuts go into great Oriental dishes
Craig Claiborne. Chicago Tribune (1963-Current file). Chicago, Ill.: Feb 24,
1977. p. E28 (1 page)
China Gourmet; TURNING TABLES
Phyllis C. Richman. The Washington Post (1974-Current file). Washington,
D.C.: Apr 3, 1977. p. 344 (2 pages)
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