Chinese Food
Kung pao chicken
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Gongbao chicken is improved and developed by Ding Baozhen, governor of Sichuan Province. It has been handed down to this day. This dish is also classified as Beijing Palace dish. Many adults and children like kung pao chicken. And abroad. This dish is also very popular with foreigners.
Cooking ingredients
Cooking Steps
Step1:Chicken leg meat is peeled and boned. Cut the meat into diced meat. Add cooking wine, starch and a little vegetable oil to marinate for an hour.
Step2:Put oil in the pot. Put peanuts into the pot when the oil is cold. Stir fry over medium and low heat.
Step3:When the peanuts are ripe, the color will be darker, and the peanuts will be drained for use.
Step4:Sliced ginger and garlic. Diced shallots for later use.
Step5:2 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons vinegar, 1 tablespoon sugar. Mix with water and a little starch to make Gongbao juice.
Step6:Heat the pot and add the vegetable oil. Add the dried pepper, pepper, ginger and garlic slices, and diced onion to stir fry the flavor.
Step7:Stir fry the chicken until it turns white.
Step8:Add Kung Pao sauce and stir fry.
Step9:Put in peanuts, stir fry them evenly, and then leave the pot.
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:1. Chicken leg meat can be changed into chicken breast meat. Chicken breast meat is easier to cut good-looking diced meat. 2. When marinating chicken, add a little vegetable oil to prevent it from sticking to the pot. Heating the pot will also prevent it from sticking to the pot. 3. The peanuts of Gongbao chicken do not need to remove the red clothes. Peanut red coat is rich in nutrition. Chinese medicine believes that peanut red coat can nourish blood and stop bleeding. It's a pity to discard it. There are skills in making delicious dishes.
