Introduction:
Kung Pao Chicken is a famous traditional dish known both at home and abroad. Lu cuisine, Sichuan cuisine, and Guizhou cuisine are included in the list, and there are differences in raw materials and practices. The origin of the dish was related to the sauce-fried chicken in Lu cuisine, and the spicy chicken in Guizhou cuisine. Later, it was improved and promoted by the Governor of Shandong Province and the Governor of Sichuan Ding Baozhen, forming a new dish--Kung Pao Chicken. And it has been passed down to this day, this dish has also been summarized as Beijing Palace cuisine. After that, Kung Pao Chicken was also circulated abroad.
Kung Pao Chicken uses chicken meat as the main ingredient, and is cooked with peanuts, cucumbers, and peppers. Red but not spicy, spicy but not fierce, spicy and strong, fleshy and crisp. Because of its spicy mouth, the chicken is tender and tender with peanuts.
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Ingredients:
Chicken breast meat 1 piece,peanuts peanuts 100 grams
Excipient:
Dried Chili - Moderate
Scallion -1 small segment
Ginger-1 small pieces
Seasoning:
pepper - right amount
Soy sauce - 1 scoop
White sugar - 1 spoon
Salt-1 scoop
Cooking wine - 1 tablespoon
Pepper 2 g
Soy sauce - half a spoon
Balsamic vinegar - 2 spoons
Starch-10g
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STEP 1: Prepare the material.
STEP 2: Wash the chicken breasts and cut them into small pieces.
STEP 3: Sliced with shallots and shredded ginger.
STEP 4: Put the chicken and ginger in a bowl, add salt and soy sauce and mix well.
STEP 5: Add starch and cooking wine.
STEP 6: Stir well and marinate for 10 minutes.
STEP 7: Mix balsamic vinegar, soy sauce, soy sauce, sugar, salt and a small amount of starch into a sauce.
STEP 8: Pour a small amount of oil into the wok, heat it on medium heat, and put in chicken when it is hot.
STEP 9: Quickly stir-fry until the chicken is discolored and ready for use.
STEP 10: Put a small amount of oil in the pot, add the pepper slowly, stir fry and remove the scent.
STEP 11: Add the scallion and dry chili to stir-fry.
STEP 12: Put in the fried chicken in advance and stir fry.
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