Chinese Food
Kung pao chicken
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Sichuan traditional dishes are generally believed to have been created by Ding Baozhen, governor of Sichuan in the Qing Dynasty. It's made of diced chicken, dried pepper, peanuts, etc. It is popular because of its spicy taste, tender chicken and crispy peanut. Especially in western countries such as Britain and the United States, kung pao chicken is rampant. It's almost synonymous with Chinese food. It's similar to spaghetti in Italian food. Kung pao chicken needs to be stir fried. So it is sometimes called kung pao chicken.
Cooking ingredients
Cooking Steps
Step1:Chop the chicken leg gently with a knife. Then cut it into 2 cm cubes. Marinate with cooking wine and salt. Cut short sections of dried pepper and scallion. Slice ginger and garlic.
Step2:Sugar, monosodium glutamate, vinegar, salt, soy sauce. Add a little starch and water. Mix well to make sauce.
Step3:Heat up the frying pan. When the oil is 60% hot, fry the dried pepper and pepper. Then put in the chicken cubes with good taste. Stir fry them until they are full.
Step4:Put in ginger and garlic slices and onion sections in the wok. Stir fry chicken, cooking wine and cover for one minute. Thicken with the sauce. Fry the peanuts. Stir well and dish.
Cooking tips:The size of chicken is the best. Dry pepper and prickly ash can't be fried too much, so as to avoid losing the spicy characteristics. The sauce should be a little wider, because peanuts should be added when starting the pot. Otherwise, the diced chicken will be too dry after starting the pot. There are skills in making delicious dishes.
