Shanghai kung pao chicken recipe

Shanghai kung pao chicken

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Kung pao chicken is the favorite of monkey dad. Especially kung pao chicken of a foreign exchange. Every time I go to it, I have to order it. It's very special. I don't eat out. I don't take it out. I can only make it myself. Refer to the video of brother Huo. I have to do it for the first time according to the painting. It's not good in appearance, but it's still good in taste.

Cooking ingredients

chicken breast:250g

peanuts:50g

garlic:4

prickly ash:moderate amount

dried pepper:moderate amount

sugar:5 spoon

black vinegar:3 scoops

Cooking Steps

Step1:Cut chicken breast into 1.5cm cubes. Add cooking wine, raw soy sauce, starch and marinate for 510 minute

Step2:Deep fry the peanuts in a hot pot. The fire should not be too big. Otherwise, the peanuts will burn

Step3:Prepare the bulk. Cut the green onion into 1cm sections. Slice the ginger and garlic. Cut the dried pepper into small sections

Step4:Prepare the seasoning (1 tsp salt, 1 tsp pepper, 3 tsp vinegar, 5 tsp sugar, 1 tsp soy sauce) and mix well with starch

Step5:Heat the oil in the pot to 60% and then stir in the bulk for fragranc

Step6:Add diced chicken and stir fry quickly until whit

Step7:Stir fry quickly after adding seasoning (otherwise it will be easy to paste the pot

Step8:Add in the remaining scallion and peanuts and stir fry the

Step9:Out of pot and on plat

Cooking tips:1. Chicken should not be cut very big. Otherwise, it is not easy to taste. 2. Pepper and pepper can be put into the pot and stir fried for a while before being fished out. 3. It is recommended to use chicken leg. The meat will be more smooth and tender. There are skills for cooking and delicious.