Chinese Food
Classic Sichuan gourmet chicken at home
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Gongbao chicken is a famous traditional dish both 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 stir 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 summarized as Beijing Palace dish. After that, kung pao chicken also spread abroad. Kung pao chicken is made of chicken as the main ingredient, with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of the spicy taste, the tender chicken and the crispy peanut. [nutritional value] Gongbao chicken is rich in protein, calcium, phosphorus, iron, vitamins, carbohydrates and other nutrients
Cooking ingredients
Cooking Steps
Step1:Diced chicken leg. Add ginger slice
Step2:10 ml cooking win
Step3:1g sal
Step4:1 tbsp starc
Step5:Mix well with 5ml salad oil and marinate for 20 minute
Step6:Sauce - 15 ml balsamic vinegar. 5 ml white vinega
Step7:15 ml ra
Step8:10 ml cooking win
Step9:20 grams of suga
Step10:2G chicken essenc
Step11:1 / 2 tbsp starc
Step12:Add 20ml clear water and mix evenl
Step13:The peanuts shall be peeled, sliced with scallion, sliced with garlic, sliced with ginger, and seeded with dried hot pepper after being soaked in water
Step14:Put salad oil in the pot. A little more. Put in peanut
Step15:Small and medium fire slow explosio
Step16:Fry it a little yellow, then you can take it out. Because there is still waste heat, spread it on the plate and cool it
Step17:Fried peanut oil continues to be use
Step18:Pour in the marinated diced chicken leg mea
Step19:Stir fry until discolore
Step20:Ready for us
Step21:Leave the oil in the pan. Pour in the ginger and peppe
Step22:Pour in the dried pepper sectio
Step23:Add garlic slices and stir fr
Step24:Add 20g Pixian bean past
Step25:Stir fried red oi
Step26:Add diced chicke
Step27:Stir evenl
Step28:Pour in the seasoned sauc
Step29:Stir fry with Scallio
Step30:Pour in the fried peanuts before leaving the po
Step31:Turn it evenl
Step32:Sprinkle with Scallio
Step33:Finished product
Step34:Finished product
Step35:Finished product
Step36:Finished product
Step37:Finished product
Step38:Finished product
Step39:Finished product
Step40:Finished product
Step41:Finished product
Step42:Finished product
Step43:Finished product
Cooking tips:1. deep fried peanuts should be on the alert. Do not wait for the peanuts to go to the golden yellow until they are removed. Then 2. of the juices are well transferred to the market.
