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Gong Bao Chicken
A 9:16 storyboard, 84 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Gong Bao Chicken, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Gong Bao Chicken. Chicken, roasted peanuts, dried-chili heat, and a little sweet-sour sauce. Here is the whole thing, one move at a time.
On screen. Gong Bao Chicken
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Gong Bao Chicken, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Gong Bao Chicken. Chicken, roasted peanuts, dried-chili heat, and a little sweet-sour sauce.
On screen. Gong Bao Chicken
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, tamari, cornstarch, rice vinegar, coconut sugar. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet or wok, Scale, Spatula.
On screen. Wide skillet or wok · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Chicken coated in cornstarch, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Rice 15 min in real time.
Voiceover. Toss chicken with the first tamari and cornstarch. Mix the sauce in a cup. Start the rice.
On screen. Toss chicken with the first tamari… · Rice 15 min
Scene 6 · step · 7s
Step 2
Shot. Chicken pieces searing, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Sear 5 min in real time.
Voiceover. Sear the chicken in oil until just cooked. Remove it.
On screen. Sear the chicken in oil until just… · Sear 5 min
Scene 7 · step · 6s
Step 3
Shot. Aromatics in a hot wok, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Fry garlic, ginger, scallion whites, chili, and Sichuan pepper for a few seconds.
On screen. Fry garlic, ginger, scallion whites, chili, and…
Scene 8 · step · 7s
Step 4
Shot. Gong bao sauce coating chicken, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Glaze 1 min in real time.
Voiceover. Return the chicken, pour in the sauce, and toss until it glosses.
On screen. Return the chicken, pour in the… · Glaze 1 min
Scene 9 · step · 6s
Step 5
Shot. Peanuts scattered over gong bao chicken, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Fold in peanuts and scallion greens. Serve over rice.
On screen. Fold in peanuts and scallion greens. Serve over…
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Gong Bao Chicken is done when the outside has color and the center is cooked through for the protein in the pan.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Gong Bao Chicken looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Gong Bao Chicken spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Gong Bao Chicken, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 493 calories, with 32.5 grams of protein. Pai marks it Moderate.
On screen. 493 kcal · 32.5 g protein · Moderate
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Gong Bao Chicken
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Gong Bao Chicken from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.