Carl Chu's Favorite Hot & Spicy Dishes

Gongbao (Kungpao) Chicken Ingredients: 1 lb chicken breast 10 whole dry red chili ? cup unroasted peanuts 1 tsp minced ginger 4 tbsp oil For the Marinade 1 tbsp soy sauce 2 tbsp cornstarch 1 tbsp oil For the Seasoning 1 tbsp soy sauce 1 tbsp rice wine 1 tbsp Zhenjiang black vinegar Directions -Dice chicken into ?-inch cubes. Combine with marinade Mix well; set aside for 1 hour. . -Chop dry red chili into ?-inch sections. Discard seeds. -Fry chili in the wok over medium heat in 4 tbsp oil until they nearly turn black, about 3 minutes. Remove chili and set aside. Leave the chili oil in the wok. -Fry peanuts in the wok over medium heat for about 3 minutes. Turning constantly to avoid burning on any side. Remove peanuts and set aside. Leave the chili oil in the wok. -Turn heat to hot and stir-fry the diced chicken with the remaining oil for 2 minutes. -Add minced ginger, fried chili, and fried peanuts, continue stir-frying for an additional 30 seconds. -Add seasoning ingredients and stir-thoroughly. -Serve immediately to retain the crunchiness in the peanuts. Water-boiled Beef Ingredients: 1 lb beef tenderloin ? lb Napa cabbage 1 tbsp cornstarch 10 whole Sichuan peppercorns For the Seasoning Mix 2 tbsp crushed red chili 3 slices ginger 2 tbsp fermented chili bean paste 1 tbsp soy sauce 1 tbsp rice wine 2 cups stock 3 tbsp oil 1 tbsp ground Sichuan peppercorns Directions -Slice beef into 1?-inch squares, about ?-inch thick. Combine with 1 tbspcornstarch and mix well. Set aside. -Blach Napa cabbage separately for 30 seconds. Place on the bottle of a large serving bowl. -In wok, heat 3 tbsp oil until medium-hot. Roast whole Sichuan peppercorns in oil for 3 minutes, or just before peppercorns turn black. Discard peppercorns. -Maintain the peppercorn oil in the wok to medium-hot. Add the seasoning mix: ground chili, sliced ginger, fermented chili bean paste, and soy sauce. Stir-fry for 1 minute. -Add stock and rice wine. Heat until the liquid starts boiling. Discard ginger slices. -Add beef slices. When the liquid boils again, turn heat down to low. Simmer for 15 minutes, until well done. -Ladle stew over the blanched Napa cabbage. Sprinkle ground Sichuan peppercorns prior to serving.