tag:blogger.com,1999:blog-1304437690959603870.post3658060252386984785..comments2024-03-27T12:20:43.156+08:00Comments on A Daily Obsession: Gong Bao Ji DingTerri @ A Daily Obsessionhttp://www.blogger.com/profile/00220600890256142215noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-1304437690959603870.post-76345815448053939262013-08-19T13:11:06.505+08:002013-08-19T13:11:06.505+08:00philip: 1'd say 1/3 teaspoon of chicken stock ...philip: 1'd say 1/3 teaspoon of chicken stock to 1 1/2 tablespoon of water is plenty--you dont want the chicken stock to overpower the flavor of the dish. caster sugar is very fine, and dissolve easily plus there's always some in the kitchen, so yeah.<br />and i agree with you, shamelessly so, that this is the best best best gong bao ji recipe i've ever come across too. it's a recipe gotten through years and dozens of trials and errors! terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-29272526968893041142013-06-13T18:40:24.605+08:002013-06-13T18:40:24.605+08:00Hi,
why do you use caster sugar? What is the advan...Hi,<br />why do you use caster sugar? What is the advantage?<br />thanks! PhilipAnonymoushttps://www.blogger.com/profile/10702632650825585995noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-79146061851597134282013-06-13T18:36:13.156+08:002013-06-13T18:36:13.156+08:00Hi, this looks great,
so when you add the 1 1/2 T ...Hi, this looks great,<br />so when you add the 1 1/2 T chicken stock . if you have 1 1/2 T water how much chieck stock powder should you add?<br />thanks! Anonymoushttps://www.blogger.com/profile/10702632650825585995noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-90883487723729637712013-06-02T13:05:37.144+08:002013-06-02T13:05:37.144+08:00Can't praise this recipe highly enough - I liv...Can't praise this recipe highly enough - I lived in Sichuan for several years but came away without a decent recipe for this, which is one of my favourite dishes (its a straight fight between this and kou shui ji). I've tried dozens f versions, but this one is the hands down winner. It reminds me of my lunchtimes spent eating plates of this stuff alongside rickshaw drivers in roadside cafes outside Chengdu...<br /><br />Thanks!Peterhttps://www.blogger.com/profile/11284325709583956225noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-4815020924926826302012-07-24T01:20:35.946+08:002012-07-24T01:20:35.946+08:00anon: oh gosh. thanx for asking or i wouldn't ...anon: oh gosh. thanx for asking or i wouldn't know the error. add the chilies with the chicken at the end!terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-31684761185979090842012-07-22T15:34:05.449+08:002012-07-22T15:34:05.449+08:00Just wondering when to add the chilies back into t...Just wondering when to add the chilies back into the dish, cannot see it in the recipe. I assume it is when adding the chicken or peanuts?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-7805445187197954812011-08-02T11:48:16.189+08:002011-08-02T11:48:16.189+08:00papaya salad is fresh, very good for you, a great ...papaya salad is fresh, very good for you, a great value, and tastes awesome. it would be on my list for sure.<br /><br />hoy tod is traditionally either mussels or oysters or as i like it both. the new generation now bastardizes it with crab sticks. <br /><br />the best aspect of it is that the batter is ubber crispy, the oysters and mussels are plump and soft, and the bean sprouts they garnish it with are crunchy and refreshing. <br /><br />a good hoy tod chef cooks the dish in a lot of oil, but is bale to keep the dish relatively grease free. its all in the technique and their desire to make a perfect one.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-32975348507573423542011-08-01T18:16:51.535+08:002011-08-01T18:16:51.535+08:00lunchguy: really, papaya salad as one of the world...lunchguy: really, papaya salad as one of the world's top food? i'll be...neways, hoi tod (thai is a funny language, comical yet charming)is very similar to oh chien, a chinese-hokkien dish here but oysters are used instead of mussels.i think i prefer oysters but i like the thai version frm what i see bc it's crispy. yum! but what a lot of grease!terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-82112247198937948102011-08-01T13:40:41.688+08:002011-08-01T13:40:41.688+08:00my understanding of the term sub gum is that it re...my understanding of the term sub gum is that it refers to any mixture, similar to the Thai term ruam mit. the western favorite mixed grill would be sub gum or ruam mit.<br /><br />in regard to CNN's list of 50, how could yo nail it down to 50. and i also think it would have a lot to do with the mood of the day.<br /><br />chinese roasted meat, those hanging in windows, roasted ducks, crispy pork, cha siew as you list them would also be for sure.<br /><br />i do agree with thai papaya salad as making it onto the list, and i would suggest well as thai hoy tod.<br /><br />for lack of a better video, try this one:<br />http://www.ifood.tv/recipe/make_fried_mussels_in_a_batter_hoi_todthe lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-67895746042066757592011-08-01T12:52:55.706+08:002011-08-01T12:52:55.706+08:00lunchguy: whoa! everything you mentioned made me d...lunchguy: whoa! everything you mentioned made me drool! you aren't lunch guy, you are lunch and dinner guy! sub gum btw, is a word i learnt in canada. upto then, i've never heard of the word and even now, back home n in china. i think it's north american term for mixed veg n meat?<br /><br />if wo hup is in NYC's chinatown, may have eaten there b4 but it was a looongg time ago. if i ever go to nyc again, i will make wo hup my first eating place. i think you are homesick, david! btw, did you see the CNN list of 50 most delicious food in the world? i thought it could've been better. champs? thai papaya salad? come on, what about goutie/potstickers? chinese roasted meat, those hanging in windows, roasted ducks, crispy pork, cha siew...what about dim sum? i could go on:)terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-74570562020581103112011-07-27T12:13:59.013+08:002011-07-27T12:13:59.013+08:00i could not resist adding a bit more about wo hop....i could not resist adding a bit more about wo hop. the bottom line is this, you either love this place or hate it, and for all the same reasons. <br /><br />people will stand in line for hours to eat here during the rush hours. i suggest going in the afternoon when the lunch hour is over, or late at night just before the drunks arrive who know that it is open 24 hours, once they arrive the wait staff go into miserable mood, and rightfully so. drunk, rude new yorkers are not such nice people to serve.<br /><br />it is authentic NYC chinese food, not authentic chinese food. there is a very distinct difference.<br /><br />i forgot to mention that one fo their specialities is snails with black bean sauce. and also stir-fried eel. many of the best items are not on the menu and you have to ask for them. good luck with that. LOL<br /><br />Wo Hop is down a flight of stairs at 17 Mott Street, and has been since 1938.<br /><br />NY Times review: http://www.nytimes.com/2010/07/07/dining/reviews/07dinbriefs.html<br /><br />wo hop menu: http://nymag.com/listings/restaurant/wo_hop/menus/main.html<br /><br />a review with a few good pictures: http://newyork.seriouseats.com/2011/01/in-the-midnight-hour-wo-hop.html<br /><br />the egg foo young, although a typically mundane dish anywhere else, is simply fantastic here.<br /><br />one reviewer/patron has this to say:<br /><br />... Raised by Chinese parents, I've had my fair share of authentic Chinese food, yet being a byproduct of American culture, my palate has developed a particular liking for the super salty, super savory takeout Chinese food we're all so familiar with. While many wo hop lovers take offense to associating this place with a run-of-the mill neighborhood joint, I will say this is the cream of the crop of greasy Chinese food!<br /><br />So don't get fooled by eating at the street level restaurant with it's fancy faux red leather booths, make sure u take the ominous plunge down those stairs and eat in the windowless basement. Windowless basement dining is the wo hop realness. This place has been around for over 70 years and a NYC restaurant with that kind of history has to say something, even if it's located in grimey Chinatown. ... (http://www.yelp.com/biz/wo-hop-restaurant-new-york-2)the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-23663200982774846252011-07-27T11:37:01.342+08:002011-07-27T11:37:01.342+08:00actually my favorite black bean dish is a cantones...actually my favorite black bean dish is a cantonese one, clams in black bean sauce. there is a place in NYC, on mott Street that does it well and also at the poor man's market on the quay on hong kong Island. the clams they use are what we new yorkers call Cherry Stone Clams.<br /><br />the other great black bean dish for me is jumbo shrimp in black bean sauce, again cantonese cuisine. <br /><br />i find i prefer seafood with black beans over meats and poultry, especially the clams which impart some great flavors into the sauce when they open and their juices mingle with the sauce ingredients.<br /><br />one of my favorite chinese meals is:<br />salt and pepper squid (batter-fried, and then seasoned with sea salt and with green sorano chili pepper)<br />clams in black bean sauce<br />wor su op (twice cooked duck - roasted and then dredged in corn starch or chestnut flour and deep-fried) and then smothered with mushrooms in brown gravy)<br />sub gum friend wontons (with red cooked pork, chicken, shrimp, and beef slices and lots of veggies)<br /><br />i do not know if the names translate, but this is what all of these items are called in NYC China town.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-17969543398130900172011-07-26T17:37:24.463+08:002011-07-26T17:37:24.463+08:00sue: yes try it n tell me ok:)
lunchguy: lol! i h...sue: yes try it n tell me ok:)<br /><br />lunchguy: lol! i have a recipe for steamed spare ribs with black beans but i know which dish you are talking about--stir-fried beef with black beans and peppers right?terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-9683433702259691462011-07-24T12:44:01.183+08:002011-07-24T12:44:01.183+08:00i just downloaded the image and ate it!
yes, Amer...i just downloaded the image and ate it!<br /><br />yes, Americans do eat a lot of this, but i think it is rarely this good or refined outside of places like NYC, LA, SF or Seattle.<br /><br />you mention black bean sauce, do you have a recipe for that too? i have searched our blog and not found one.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-26110342657948643702011-07-23T19:29:59.906+08:002011-07-23T19:29:59.906+08:00I'm definitely making your version next time. ...I'm definitely making your version next time. I love your explanation of the difference between the recipes.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-66987317614460395892011-07-23T13:45:39.150+08:002011-07-23T13:45:39.150+08:00sue: the other thing about this dish is tt you shd...sue: the other thing about this dish is tt you shd not add the sauce to the fried ingredients bc if you do tt, it will thicken like the usual chinese-cantonese dishes but rather, the sauce shd be thickened more by the caramelization of sugar; the taste and scent is different. so cook the sauce over high heat, stirring quickly and then add the fried ingredients.terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-36991661734490577832011-07-23T13:29:06.917+08:002011-07-23T13:29:06.917+08:00joh: we had a top french chef over for dinner last...joh: we had a top french chef over for dinner last night and we walloped two plates of gong bao ji xia n ji ding. chef mahi loved it n asked for the recipe and i showed him how to fry it:)<br /><br />food: yes i am. i'm even more wicked to myself bc since starting this blog, i;ve put on 4 kg!<br /><br />shaz: yes i do too:)<br /><br />catk: sorry about the confusion. cornflour n cornstarch r same:)<br /><br />bh: really? make sure you cook this. if you need any help, holler n i can teach u:)<br /><br />sue: thnk u sue:) while the ingredients are the same, i fry my gong bao slightly differently. 1) the chilies are fried separately. if you fry them with the other ingredients, they won't be as crispy, the other ingredients might be overcooked by the time the chilies become crispy n also the whole dish might be too hot. the extra step of removing the chilies and using fresh oil to fry the rest of the ingredients is to prevent the dish from being too hot; i've tried both ways n prefer removing the chilies n chili oil 2) don't add the peanuts too early! My MIL does tt and her peanuts go soft. 3)cook the sauce until it thickens n THEN add the other ingredients. this way, the sauce'll be more fragrant n caramelized n the other ingredients won't be overcooked.try my recipe and see if there's any difference. there shd be:)terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-74558424461628870832011-07-23T01:49:01.774+08:002011-07-23T01:49:01.774+08:00It's so funny, I JUST made this last week from...It's so funny, I JUST made this last week from this recipe on Food52 - http://www.food52.com/recipes/<br />9331_gong_bao_ji_ding_<br />gong_bao_chicken <br /><br />Your recipe is similar, but I like the addition of the leeks. And your pictures are stunning.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-73617463128337150812011-07-22T07:47:27.430+08:002011-07-22T07:47:27.430+08:00thanks for the recipe Terri! my fav dish :)thanks for the recipe Terri! my fav dish :)bhhttps://www.blogger.com/profile/05098064270498943030noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-21067731019810078872011-07-19T22:06:21.802+08:002011-07-19T22:06:21.802+08:00When you say cornflour, are you referring to corns...When you say cornflour, are you referring to cornstarch? or flour ground from dried corn? Thanks!<br /><br />Looks yummy, can't wait to try the recipe!Anonymoushttps://www.blogger.com/profile/07451649341878382617noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-42671185654325952942011-07-19T21:35:33.976+08:002011-07-19T21:35:33.976+08:00Looks really good! Everytime I eat this dish I get...Looks really good! Everytime I eat this dish I get a kick from sucking the dried chilli. Haha! Thanks for sharing another great recipe! :)shazhttps://www.blogger.com/profile/07505308835511795511noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-25570406009394512302011-07-19T13:18:14.751+08:002011-07-19T13:18:14.751+08:00This is bad... everytime I come to your blog, I am...This is bad... everytime I come to your blog, I am enticed with so many yummy food. You are very wicked! Hehehehe..<br /><br />Yes, shall try this tomorrow.. I love this dish with rice.. yummms!!Food so delicious!https://www.blogger.com/profile/11848603383554397216noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-55227094608884737542011-07-19T11:18:10.158+08:002011-07-19T11:18:10.158+08:00I've always liked this dish due to the truenes...I've always liked this dish due to the trueness of it's CFT (Color - Fragrance -Taste) principal. I could wallop a whole pot of rice on this dish alone, that good. I am definitely looking forward to making this dish sometime this week based on your recipe (minus Szechuan peppercorn). Thanks for sharing!Anonymoushttps://www.blogger.com/profile/02285219031034404466noreply@blogger.com