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宫保鸡丁/Kung Pao Chicken
Kung pao chicken cubes are red and red, spicy, spicy, chicken tender, peanuts crisp and scallions. It's a super meal. Many restaurants have kung pao chicken and rice and kung pao chicken noodle. It can be seen how easy-going and how to kill.
Raw material
Main material Chicken breast
Appropriate amount
accessories
Green Chinese onion
Appropriate amount
Fried peanuts
Appropriate amount
Capsicum
Appropriate amount
Mixed ingredients
salt
1/3 teaspoons
Raw soy sauce
A tablespoon
Old pumping
Two teaspoons
Aromatic vinegar
A tablespoon
sugar
tsp
Ginger juice
Appropriate amount
Mashed garlic
Appropriate amount
Chicken essence
Appropriate amount
Starch water
One teaspoon + 1 tablespoon
seed powder of Chinese prickly ash
Appropriate amount
White pepper
Appropriate amount
Cooking wine
Appropriate amount
Sour and hot
Flavor
fry
Technology
Ten minutes
time consuming
simple
difficulty
Steps of kung pao chicken
Steps for kung pao chicken: 11 raw material map as shown.
Steps of the kung pao chicken: 22 chicken breast with a knife back, cut into the size of thumb nail.
Gongbao chicken steps: 33 with a spoon of cooking wine, half a spoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, a teaspoon of starch, marinated for 10 minutes taste.
The procedure of kung pao chicken: 44 onion cut section.
The practice of kung pao chicken: 55 put oil in the pot and seven or eight in the chicken.
Steps for kung pao chicken: 66 put in dry chili, onion and a teaspoon of Zanthoxylum bungeanum, stir fry the fragrance.
The procedure for kung pao chicken is: 77 add sauce and stir fry until thick and dry.
Steps for kung pao chicken: 88 turn off the fire and mix in the peanuts.
Tips
- I use pepper powder because it's dangerous to fry pepper. It gets old carelessly and splashes out when it comes to cold water. Pepper powder instead of taste is not bad.
- however, chicken leg meat is more delicious and tender, and the mastery of heat is not very harsh. But no chicken breast can cut well.
- the whole course of the dish is fire. Stir frying chicken cubes can not last long. If not afraid of additives, put some tenderloin may be better, but I did not try, this recipe of edible oil pickled, can be replaced by egg white, but egg white is easy to desizing, resulting in flocculent.