Yuen Chun Sauce for Gong Bao Chicken 80g

Gong Bao Chicken is a classic dish in Szechuan cuisine, originating in the Szechuan Province of central-western China. This dish is one of the most authentic dishes ont he menus of Chinese restaurants. The dried chillies add fiery flavor to the dish.

Code:
3366
Origin:
Malaysia
Brand:
Yuen Chun
Weight:
80 g
Packaging:
Packet
Availablility:
20

£0.95

Item not available online
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Chuanglee - Lombard Wall
London SE7 7SJ

Ingredients

Water
Soy Sauce
Sugar
Spices
Yeast Extract
Oyster Extract
Sesame Oil
Salt
Food Colour :
Caramel (E150a)
Thickener :
Modified Corn Starch (E1422)
Preservative :
Sodium Benzoate (E211)
Acidity Regulator :
Acetic Acid (E260)

 

May contain : Fish and Mustard.



Allergy Advice:
For allergens, see ingredients in red bold

Nutrition

Serving Size :

 

Average Nutritional Value Per 100 g g

Energy

 


kJ

kcal


kJ

kcal


Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g

 

 

 

Calories 160g


0%
Calories From Fat 0g 0%
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0g 0%
Sodium 90mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 0%
Sugar 35g 0%
Protein 0g 0%
Vitamin A 0g 0%
Vitamin C 0g 0%
Calcium 0g 0%

 

Serving Size: 40gServing Per Bottle: 2

 

Ave. Per Serving 40g Ave. Per 100g
Energy 291kj69kcal 727kj173kcal
Protein 1.0g 2.4g
Total Carbohydrate 16.0g 40.8g
Total Fat 0g 0g
Sodium 918mg 2294mg

Recipe

Classic Gong Bao Chicken (2 Servings)Ingredients1. 200g of boneless chicken thighs, cubed (3cm X 3cm).2. 75g of roasted cashew nuts3. 4 dried chillies, cut into 4cm length4. 3 slices ginger, 2 cloves garlic, minced5. 1 stalk spring onion, sliced6. 2 Tbs cooking oil7. 1 Tbs water with 1 Tsp corn starch (for thickening)Cooking Method1. Add 2 Tbs oil to a hot wok or pan. Stir - fry the dried chillies until aromatic.2. Add in the garlic, spring onions and ginger and fry until aromatic.3. Add in the chicken cues, fry until slightly brown and finally add in the Sauce for Gong Bao Chicken.4. Cook until well - coated and the sauce is brought to a boil.5. Add corn starch mixture if using and stir to mix well.6. Serve hot with steamed rice.

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