Chinese Food
Kung pao chicken
(192690 views)
I've always liked a dish since I was a child. I'm a golden partner with rice_ ∩) O ha.
Cooking ingredients
Cooking Steps
Step1:Chop the chicken leg. Dice it. Marinate with cooking wine, a little salt, one egg white and starch for 20 minutes. Dice carrot and cucumber.
Step2:Fried Peanuts - put oil in the pot. Then pour in peanuts. Fry over low heat. When the oil is hot, remove the peanuts and cool them. Pass the remaining oil over the marinated chicken. Remove the chicken when it's almost done.
Step3:Add sauce - 1 tsp cooking wine, 1 tsp soy sauce, 3 tsp sugar, 3 tsp vinegar, proper amount of water, proper amount of starch, a little salt and chicken essence. Add into sauce.
Step4:Heat a little oil in the pot. Put in the dried chilli section and the prickly ash to stir fry. Put in the green ginger and garlic slices (leave some of the green onion and garlic for the last use) to stir fry. Pour in the carrot and cucumber cubes to stir fry evenly. Pour in the chicken cubes to stir fry quickly. Then pour in the mixed juice. Put in the green onion and garlic slices to stir fry. When the soup is thick, the pot will be out. Try it before you leave the pot. If it's light, add some salt.
Cooking tips:When frying peanuts, you must cool the oil. Otherwise, the peanuts must be pasted. Fry slowly on a small fire. When the oil is hot, you can take it out. Maybe the color at that time is the same as that when you didn't fry it well. In fact, it's already done. Take it out is another color. The spoon here is the porcelain spoon we usually use for soup. When mixing the sauce, the material used is the ratio of cooking wine, soy sauce, vinegar and sugar, which is 1-1-3-3. If you add more, you can adjust it according to this ratio. If you like spicy food, you can add more dried peppers. At last, you can sprinkle some chili noodles when you are about to leave the pot. There are skills in making delicious dishes.
