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Search for an "authentic" Gong bao ji ding recipe

m
maocookie Aug 4, 2010 09:27 AM

I've been searching and searching for an "authentic" gong bao ji ding recipe and can't find the secret ingredients. By "authentic" I mean "the kind that I ate while living in Beijing that has a sweet, slightly sticky red colored sauce". I even took a cooking lesson in Beijing from a Chinese cook trained in Sichuan and have used Fuschia Dunlop's gong bao recipe. I'm sure both are "authentic" , but how do I cook the one that I ate in the restaurants of Beijing??? What are the ingredients that are missing?

Here is the recipe I have used: http://www.fuchsiadunlop.com/cooking/

Please help!

  1. m
    maocookie Aug 5, 2010 07:11 AM

    Here's a photo I found online. You can kind of see the sauce...close enough. Red, not brown.

     
    1. m
      modernleifeng Aug 4, 2010 09:11 PM

      good luck, if you find something I'd love to have it too. All the recipes I tend to see, including Fuschia's, are for the Sichuan version of the dish, but the Beijing spicy, kind of sweet, thicker sauced restaurant version is the best. Guessing it's more corn starch involved, but not sure what else...

      4 Replies
      1. re: modernleifeng
        m
        maocookie Aug 5, 2010 06:57 AM

        yay! I'm glad someone else knows what I'm talking about by the "Beijing" gong bao! I'll definitely post if I find something.

        1. re: maocookie
          buttertart Aug 5, 2010 09:12 PM

          The gong in question being the palace (gong bao=princess) this is I think originally a Beijing dish. I'd like the recipe too.

          1. re: buttertart
            m
            modernleifeng Aug 7, 2010 01:38 AM

            gong bao doesn't mean princess in Chinese, its a title for an official, I guess it would be "palace guard", which was the title of the Qing dynasty official from Sichuan the dish is named after. It most definitely originated in Sichuan, but everywhere you go in China, they put their own local spin on it, in my experience, the Beijing version is the absolute best, even better than the most authentic Sichuan ones.

            1. re: modernleifeng
              buttertart Aug 7, 2010 03:42 PM

              Check the home cooking board, I stand already corrected, it is a title conferred after 1860. Court protector essentially. I remember seeing it on menus as the treasure bao 寶 and it was commonly called Princess chicken at one time (a treasure of the palace could be a princess).

      2. buttertart Aug 4, 2010 11:06 AM

        You may want to post this on Home Cooking too for a wider range of respondents. I was going to suggest Fuchsia Dunlop too...haven't eaten it in Beijing myself.

        1 Reply
        1. re: buttertart
          m
          maocookie Aug 5, 2010 06:56 AM

          Thanks for the suggestion

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