Chinese Food
Kung pao chicken
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The price of pork has been high recently. I can't afford it. But my husband can't live without meat. Relatively cheap chicken has become my first choice. Today, let's share a delicious and good-looking kung pao chicken.
Cooking ingredients
Cooking Steps
Step1:Wash and dice the chicken breast. Add some cooking wine, soy sauce and starch. Marinate for 10 minutes.
Step2:Pour a little oil into the pot. Stir fry the peanuts over low heat. Stir fry peanuts with a small fire. Otherwise, it's easy to fry. It's cooked when you hear the crackle. It will become crispy after cooling.
Step3:Dice carrots. Dice cucumbers for use.
Step4:Cut the dried peppers into small pieces. Cut the shallots into sections. Cut the ginger into slices. Cut the garlic into slices.
Step5:Then mix one sauce, two spoonfuls of raw soy sauce, one spoonfuls of cooking wine, one spoonfuls of rice vinegar, one spoonfuls of sugar and three spoonfuls of water and mix well.
Step6:Heat the oil in a hot pot. Heat the oil into the marinated chicken and stir fry until the chicken changes color.
Step7:Stir fry the onion, ginger, garlic and red pepper in the pot. Add a spoon of red oil and bean paste to stir fry the red oil.
Step8:Pour in the fried chicken, carrot and cucumber and stir evenly.
Step9:Pour in the mixed juice. Heat to collect the juice.
Cooking tips:1. Chicken leg meat can also be selected. The taste of chicken leg meat is more tender. 2. Stir fry the diced chicken with a small fire. The time should not be too long. 30 seconds or so. When the diced chicken is fragrant and discolored, pour it out immediately. Otherwise, the chicken will not be smooth enough. There are skills in making delicious dishes.
