Chinese Food
Kung pao chicken
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I fried a dish of kung pao chicken at noon. When I was preparing this dish, I found that as a native of Sichuan, I have been writing a recipe for two years, but I haven't written the classic Sichuan dish kung pao chicken yet. It's a must. Share with you immediately. Gongbao chicken in Sichuan spicy mom's eyes. Cubic meter ^Today, Gongbao chicken has a lot of improved methods of adding cucumber, carrot and even lotus root. I didn't add them. I dare not say that what I made is authentic. Flowers bloom. It's right to eat. This is not. Because there is Gong Bao chicken. We have two bowls of rice happily. -
Cooking ingredients
Cooking Steps
Step1:Picture of main ingredients for Gongbao chicken. Chicken leg meat is peeled and boned. It's cut into small cubes. Dried peppers are cut into sections. Green onions are cut vertically and then horizontally. Ginger and garlic are chopped. Pixian bean petals, sugar, starch and vinegar are ready. Raw peanuts are fried and peeled (I use bags of yellow, red, spicy and crispy peanuts. It's really suitable for kung pao chicken).
Step2:Marinate the diced chicken with cooking wine and salt for a while, then add a small amount of starch and water, mix well and reserve.
Step3:Vinegar, sugar and starch are mixed into sauce.
Step4:Heat the oil in the pot. When the oil temperature is 80% hot, let the chicken set a little. Then fry it with a spatula. Let it spread for about two minutes.
Step5:Add in the bean and ginger and garlic and stir fry. About 30 seconds.
Step6:Add dried pepper and pepper and stir fry for about 30 seconds. This step is simultaneous cooking of cooking wine and raw soy sauce.
Step7:Add peanuts and stir fry. About 10 seconds.
Step8:Cook in sweet and sour sauce. Stir fry for 10 seconds. It's Didi. I add the sweet and sour juice in the order after the peanuts. I think the peanuts are wrapped with a little sweet and sour taste. It's more aftertaste. Because the frying time is very short. Don't worry about the peanuts becoming soft.
Step9:Sprinkle in the scallion. Stir quickly for a few seconds. Dish up.
Step10:Kung pao chicken just out of the pot. The whole frying time is controlled within five minutes. The whole process is over fire. Chicken is tender and smooth, with spicy and familiar sweet and sour flavor. That's the taste.
Cooking tips:There are skills in making delicious dishes.
