Gongbao chicken is one of the most representative dishes in Sichuan cuisine. It is generally believed that when Ding Baozhen was appointed governor of Sichuan, Gongbao chicken was created and spread in Sichuan. In the long years since then, Gongbao chicken mainly went to the north and south of the Yangtze River and overseas through the huge Sichuan restaurant as a carrier. Its reputation has been widely spread. Therefore, Gongbao chicken belongs to Sichuan cuisine Because Ding Baozhen was born in Guizhou, Gong Bao Jiding could also be regarded as Guizhou cuisine.
Step1:Step 1: prepare ingredients - 250g chicken breast, peanuts, pepper, garlic, onion, dried pepper, pepper, ginger and wash them for us
Step2:Step 2 wash and cut chicken breast into small pieces and put them into a bowl. Add starch water and soy sauce to chicken cubes and marinate for 20 minutes
Step3:Step 3: pour in [kitchen peanut oil] in the pot. Cook the oil until it is 6 and mature, then put the diced chicken into the pot and stir fry. Over oil for about half a minute. When the chicken is cooked, remove and drain the oil
Step4:Step 4: leave the oil in the pot. Put the pepper and dried pepper into the pot after heating. Stir with a small heat to produce the fragrance. Stir fry the onion, ginger and garlic in the pot
Step5:Step 5 put the marinated chicken into the pot and stir fry, then add the old soy sauce and stir fry again
Step6:Step 6 continue to stir fry for 35 minutes
Step7:Step 7: dish. It takes about 10 minutes. The delicious kung pao chicken is ready.
Cooking tips:1. If the fried chicken is not tender enough, pat the chicken with the back of the knife before cooking, or use the shallow cut of the chicken; 2. If you think the chicken breast bought in the market is more firewood, you can use the boneless chicken leg meat to be tender. There are skills in making delicious dishes.