Chinese Food
Stir fried chicken with Sichuan flavor
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Kung pao chicken, also known as kung pao chicken, is one of the most representative dishes in Sichuan cuisine. The founder was Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. Gongbao chicken originated in Shandong Province. It belongs to Shandong cuisine. Ding Baozhen was particularly fond of delicious food. When he was an official in Shandong Province, he found Shandong cuisine stir fried chicken with soy sauce. Later, he changed the chef to stir fried chicken with chili sauce. When he was appointed governor of Sichuan Province, he popularized the dish and created a delicious dish that stir fried chicken, red pepper and peanuts in a pot. It has been spread to this day. In the long years since then, Gong Bao chicken mainly went to the north and south of the Yangtze River and overseas through the huge Sichuan restaurant as a carrier. Its reputation is well-known. Therefore, Gong Bao chicken belongs to Sichuan cuisine.. This delicious dish was originally a private dish of Ding's family, but later it became well known as kung pao chicken. The so-called Gong Bao is actually Ding Baozhen's honorary official title. Gong Bao is the honorary title of the governor, the local supreme governor of Zhenger Er grade. Official from second grade
Cooking ingredients
Cooking Steps
Step1:1. Put a little oil in the pot. Cool the oil in the pot. Put in the peanuts. Stir fry over low heat until the peanuts change color and make a crackling sound. Turn off the heat. Stir fry the peanuts with residual heat. Leave the pot to cool for use.
Step2:2. Pat the chicken breast slightly with the back of the knife
Step3:3. Cut the loose chicken into 2 cm cube
Step4:4. Add a little cooking wine, salt, white pepper, 1 scoop of raw soy sauce, egg white and 1 scoop of dry starch to the chicken cubes. 3 scoops of water. Grab the chicken breast and absorb the water into the meat. Marinate for 10 minutes.
Step5:5. Cut green peppers into pieces. Cut green onions into sections. Cut dried peppers into small sections after removing seeds. Cut ginger and garlic into pieces for use.
Step6:6. Prepare 1 spoon of cooking wine, 2 spoons of soy sauce, 4 spoons of sugar, 3 spoons of vinegar, 1 gram of salt and 1 spoonful of water lake powder. Mix well.
Step7:7. Heat the pot. Pour in some cooking oil. Put the diced chicken into the pot. Break it up quickly. Turn the chicken white and serve.
Step8:8. Leave a little oil in the pan. First put in pepper and dry pepper and stir fry them in a small heat to make them fragrant. Add ginger and garlic to make them fragrant
Step9:9. Add Pixian bean paste and stir fry it to produce red oil.
Step10:10. Change to a big fire. Pour the chicken into the pot. Stir evenly.
Step11:11. Pour the mixed juice into the pot and boil i
Step12:12. Stir fry the onion and green pepper.
Step13:13. Pour the peanut kernel into the pot. Stir well and evenly, pour in a little sesame oil, and then out of the pot.
Step14:Write production step
Step15:Write production step
Cooking tips:1. If this dish is made of chicken leg meat, it will be more tender and smooth. 2. When marinating the chicken, add 3 tablespoons of water and stir it into the meat. Make the chicken fully absorb the water. The processed chicken breast will be very tender and smooth without firewood. There are skills in making delicious dishes.
