Chinese Food
This is the right way for Gongbao chicken.
(110082 views)
Kung pao chicken is probably one of the most well-known Chinese dishes. Although the ingredients and seasoning are all home-made, we usually want to eat authentic kung pao chicken in the restaurant. It's really a match. Today, we invite Sichuan food critic huoge to teach you how to make the right kung pao chicken - the main ingredient is the chicken leg meat of the young rooster. The ingredients are only onion and fried peanuts. The seasoning is litchi and spicy - the taste is salty first, then sour first, sweet second, and finally spicy. No one can cheat you with fake kung pao chicken.
Cooking ingredients
Cooking Steps
Step1:Take 150g chicken leg meat, remove the bone and smooth it, then chop off the fascia with the tip of the knif
Step2:Cut after cutting One point five Add 5g soy sauce, 5g cooking wine and 25g water starch. Taste for 5mi
Step3:Cut scallion into 1 cm scallion, slice ginger and garlic. Fry peanuts in 35g until crispy
Step4:Mix 1g salt, 1g white pepper, 30g vinegar, 1g soy sauce, 20g sugar and 10g water starch to form a bowl of juice
Step5:Heat the cooked rapeseed oil in a hot pot to 60%. Stir fry the dried hot pepper and Chinese prickly ash to make it fragrant. Take it out
Step6:Continue to add dried pepper, prickly ash, green onion and scallion, garlic slices, ginger slices and stir fry them quickly. Keep the fire stir fry until they are cut off. Quickly add in the sauce and stir well.
Step7:Finally, add the remaining leeks and fried peanuts. Stir well.
Cooking tips:Generally speaking, the standard kung pao chicken will only add onion, ginger, garlic and peanuts. It will not add other auxiliary materials, because it will spit water and affect the taste of kung pao chicken. There are skills in making delicious dishes.
