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Is it Gong Bao Ji Ding, Kung Pao or Gong Bao Chicken
The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao the Palace Guardian, the name "Kung Pao" chicken is derived from this title.
Ding Baozhen was born in 1820, the 25th year in
the Jiaqing Reign in the Qing Dynasty, in Guizhou. In 1854, he was
appointed a government official. He had been the head of Shandong
Province for ten years, and then the governor of Sichuan Province for
another ten years. In 1886, Ding died in Chengdu. He is remembered as an
outstanding government official, contributing a great deal to the
society and much admired by the Chinese people.
During modern times
after Mao and during the Cultural Revolution, the dish's name became
politically incorrect because of its association with Ding. In China the
dish was renamed Gongbao Jiding or Hongbao Jiding or Gong Bao Ji Ding.
In Shanghai today its the latter or Gongbao Jiding on most menus.
So where is
this recipe from? Well, it's my own and here are the reasons that it's
This is how yours should look coming out of the pan!
Gong Bao Ji Ding-Gong Bao Chicken-Kung Pao
***I used a 10
inch commercial Wear-Ever® Fry Pan with CeramiGuard® II Interior on a
natural gas Wolf Range with 15,000 BTU burners and had no problem doing
the cooking quickly. If you don't have the same, then saute/stir-fry the
chicken in two batches, and then combine the batches with the sauce, to
finish the dish.