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Gunbao Chicken with Pearl Barley
Ingredients
4 servings
500 g of chicken fillet
160 g of Makfa pearl barley in packets (2 packets)
1 red bell pepper
1 chili pepper
2 cloves of garlic
A 3 cm piece of ginger
2 stalks of green onion
40 g of peeled peanuts
2 tbsp of vegetable oil
salt
For the marinade:
2 tbsp of soy sauce
1 tsp of starch
1 tbsp of rice vinegar
For the sauce:
2 tbsp of soy sauce
1 tsp of starch
2 tbsp of brown sugar
1 tbsp of sesame oil
30 ml of balsamic vinegar
Cooking
time
1 hour 15 minutes
Main
ingredient
Pearl barley
Additional properties
For kids
Cooking
1. Cube the chicken fillet, place in a bowl. Add the ingredients for the marinade, cover the chicken and let stand for 20-30 minutes
2. Pour 500 ml of water in a saucepan, add salt and bring to a boil. Shake the packets with pearl barley and gently lower them into the water. Reduce heat and cook the pearl barley for 45-50 minutes.
3. Remove the seeds and partitions from the pepper, cut the bell pepper into strips, and the hot pepper - into circles. Peel and chop the ginger and the garlic. Wash the green onion and chop it thinly. Roast the peanuts.
4. Combine the ingredients for the sauce in a bowl and mix.
5. Heat up the wok on high heat. Add the vegetable oil, the chili pepper and fry for a couple of seconds. Add the chicken and stir fry for a couple of minutes. Add the bell pepper, the ginger and the garlic and cook for two more minutes, stirring occassionally.
6. Add the sauce, reduce heat to a minimum and cook until the sauce thickens in 7-10 minutes.
7. Sprinkle the peanuts and the green onions on top of the chicken. Serve with pearl barley as a side dish.
Cuisine
China and South-Eastern Asia
Dish type
Entrees
Entrees
