Chinese Food
Kung pao chicken
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Cooking ingredients
Cooking Steps
Step1:Beat the chicken leg meat with a knife. Then cut the fascia with a cross knife. Cut into small pieces. Add cooking wine, salt and starch for sizing. Then add a little vegetable oil. Marinate for about 10 minute
Step2:Sliced scallion, sliced ginger, sliced garli
Step3:Gongbao juice is prepared according to the following proportion - two spoons of sugar, two spoons of vinegar, one spoonful of cooking wine, one third of soy sauce, one half of starch, a little salt. After mixing, put the chopped onion, ginger and garlic into Gongbao juice. Soak for about 5 minutes
Step4:Marinated chicken in cold oil. Stir fry until it's seven or eight minutes old and serv
Step5:Stir up the dried peppers and prickly peppers. Take out the onion, ginger and garlic from Gongbao juice and stir them in the pot to produce the fragrance
Step6:Add the chicken and stir well. Pour Gongbao juice along the edge of the po
Step7:After the soup is dried, add some chili oil. Finally, add peanut
Step8:Add a little chicken essence to make it out of the po
Cooking tips:Chicken breast can also be selected for this dish. But chicken leg meat is better in taste. The chicken should be patted first and then chopped. The purpose of adding vegetable oil after sizing is to make the chicken taste more smooth and tender. Gongbao juice can be mixed according to this proportion. The amount of seasoning can be increased or decreased according to the amount of chicken, and the amount of chili oil can be added to make the color more red and bright. You can choose not to add it. You can also add the dried mother oil, chili oil, peanut oil, for sure Add it last. Otherwise, it will become soft and delicious.
