Chinese Food
Kung pao chicken - a dish with history
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[rosemary food] more wonderful. Pay attention to rosemary food. Wechat rosemary TV kung pao chicken is a famous traditional Chinese dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish is related to fried chicken with soy sauce in Shandong cuisine and Hu spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. A new dish, Gongbao chicken, has been formed and spread to this day. This dish is also classified as Beijing Palace dish. The energy of this classic delicacy is playing the role of history with the changes of the times.
Cooking ingredients
Cooking Steps
Step1:Chicken thigh, peanut, pepper, dried pepper, cooking wine, vinegar and other ingredient
Step2:Chicken leg bone remova
Step3:Diced chicken leg after bone remova
Step4:Stir in 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 egg white, salt and 2 tablespoons of sauce powder
Step5:Marinate the diced chicken for 20 minute
Step6:Sliced scallio
Step7:Stir fried peanut
Step8:Add a little oil in the pot, stir fry the peppers over low heat until they are fragrant
Step9:Add dried pepper and continue to sti
Step10:Stir fry the diced chicken until it's medium cooke
Step11:Add 2 tablespoons vinegar and stir wel
Step12:Then pour in 1 spoon and stir fry with soy sauc
Step13:Add suga
Step14:Then add the water starch to thicken the sauc
Step15:Finally pour in the scallion and stir fry to taste the flavor of scallio
Step16:Put in the peanut
Step17:Pour in 3 tablespoons of red oil before leaving the pot to make it red and brigh
Cooking tips:① cut the chicken leg from the upper part of the thigh. Cut along the chicken bone with a knife. ② Chicken must be salted to taste better. ③ Pepper and dried pepper should be stir fried with small fire. ④ Stir fry the chicken in high heat until it's medium cooked. This way, the chicken won't desize. ⑤ Don't cook the seasoning at the same time. Stir fry each seasoning evenly. Mix the flavor of each seasoning with the diced chicken before pouring into the next seasoning. ⑥ Drizzle 3 tablespoons of red oil before leaving the pot. The color of the dish will be bright red. There are skills in making delicious dishes.
