Kung pao chicken recipe-Chinese Food-best chinese food recipes-cooking food

Kung pao chicken

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The chicken breast was given by my neighbor's grandmother. I don't know how big it is. It's not small anyway. Follow this recipe. It doesn't taste too bad. Because it's Shandong people who make Luwei. They put carrots and cucumbers into the restaurant. There are meat and vegetables with balanced nutrition. Also note that this dish is mainly sour and sweet. The ratio of sugar and vinegar can be 1-1 or 1.5-1. As for how many spoons to put, we have to add them according to the quantity.

Cooking ingredients

chicken breast:8

carrot:1

cucumber:1

onion:moderate amount

ginger:moderate amount

garlic:moderate amount

dried red pepper:several

peanuts:several

Cooking Steps

Step1:Deal with chicken. Shoot first and then cut. Please cut the well. Objective to cut chicken tendon.

Step2:Milk the chicken. Lock in the water. Keep the meat tender. Salt can be put less. The book says a little more.

Step3:Make Kung Pao juice. According to the formula.

Step4:Hot pot and cold oil. The oil temperature is about 35 ℃. Add chicken and stir fry. Until the color turns white. Don't fry. The meat will lose its moisture and get old.

Step5:After the chicken is served, the remaining fried peanuts.

Step6:There is a little oil left in the pot. Add pepper and pepper. Stir fry the red oil and then add onion, ginger and garlic. Add the carrot first. Stir fry for 2 minutes until it's almost done. Add chicken. Stir fry.