Chinese Food
Kung pao chicken
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Kung pao chicken is red and attractive. My chef's selected boneless chicken leg meat tastes smooth and tender. This dish has all kinds of flavors. Gong bang? Gong Bao? Can't tell a fool from a fool? In fact, Gong Bao is an official name. This dish originated from stir fried chicken with soy sauce in Shandong cuisine, and was later improved and developed by Ding Gong Bao, governor of Sichuan Province. So people call this dish Gong Bao chicken, and it has been spread to this day. This dish is also summarized as Beijing Palace dish.
Cooking ingredients
Cooking Steps
Step1:Put 500g water into the pot and bring to a boil. Add diced chicken leg and carrot, cook for 1 minute, remove and drai
Step2:Put 30g oil in the pot (about 2 tbsp). Heat it up and stir in pepper, dried pepper, chicken and carrot until the dried pepper turns Jujube Black
Step3:Add diced green onion, peanuts and Kung Pao sauce. Stir fry for 1 minute. Add a tablespoon of water. Simmer for 1 minute and drain.
Cooking tips:There are skills in making delicious dishes.
