Chinese Food
Kung pao chicken
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How to make a delicious kung pao chicken, but there are some tips.
Cooking ingredients
Cooking Steps
Step1:Main materials are read
Step2:Shred the onion, slice the garlic, peel and dice the tender ginger, cut the dried chilli into sections, dice the cucumber for later use
Step3:Chicken leg is boneless. The chicken is soaked in clear water for one hour to remove blood. Change the water in the middle. Then drain the chicken leg meat and cut into small pieces. Add 3G salt, starch, cooking wine and egg white, mix well. Put them in the refrigerator for more than 2 hours. Overnight is better
Step4:Take the wok, heat it with a little oil, fry the peanuts until crispy and discolored, and set aside for use
Step5:Heat some oil, add ginger, garlic and some green onions, stir fry. Then add the dried pepper. Stir fry the pepper
Step6:Then fry the chicken leg until it's broken
Step7:Seasoning with salt, sugar, vinegar, soy sauce, soy sauce and chili powder
Step8:Add the diced cucumbers, the remaining green onion and the fried peanuts, stir well, and then add the juice slightly.
Cooking tips:1. A good kung pao chicken must be chicken leg meat. Although chicken leg meat is troublesome to remove bones, it is far less easy to cut than chicken breast meat. But chicken leg meat has moderate muscle fat and elastic teeth. It's really a good material. 2. If you have pea powder at home, you can use pea powder to replace the common starch. It's so close to the authentic Sichuan formula. 3. The curing time should be enough. Let the chicken absorb the seasoning and eat it thoroughly. 4. It's best to peel peanut kernel by hand. It's fresh and easy to fry until crispy. There are skills in making delicious dishes.
