Kung pao chicken cuisine:

Sichuan cuisine, Shandong cuisine, Beijing cuisine and Guizhou cuisine.

Kung pao chicken belongs to Sichuan cuisine, Shandong cuisine, Beijing cuisine and Guizhou cuisine. Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and their raw materials and practices are different.

Kung pao chicken is one of the most representative dishes in Sichuan cuisine. Of course, this dish also belongs to Shandong cuisine. Sichuan cuisine is different from Shandong cuisine. Shandong cuisine is diced chicken with soy sauce, and the taste of kung pao chicken is different from that of kung pao chicken in Sichuan cuisine. Kung pao chicken mainly uses chicken as the main ingredient, with diced cucumber, peanuts, pepper segments and other ingredients. Red but not spicy, spicy and crisp, very delicious.

Making material

Ingredients: chicken breast (225g) and peanuts (50g).

Accessories: onion (45g) and ginger (10g).

Seasoning: dried pepper (8g), pepper (1 .5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g) and white sugar (1g).

Production step

1, the drumsticks are boned, peeled and washed, and the chicken is flaked with the back of a knife, cut into cubes with the size of 1.5 cm, sliced with ginger and garlic, and chopped with scallion into small rings.

2. Add a little yellow wine and a little salt to the diced chicken, and repeatedly grab it with your hands, then add dry starch and grab it evenly.

3. Put sugar, rice vinegar, cooking wine, soy sauce and salt into a container and mix well. Add onion, ginger and garlic, and add appropriate amount of water to make juice.

4. Heat the pan, pour in the oil, and when the oil temperature is 70% hot, add the marinated diced chicken and stir-fry until the chicken turns white.

5. There is a little oil left in the pot, add pepper and dried pepper, stir-fry with medium and small fire, then take out the onion, ginger and garlic soaked in the juice, stir-fry in the pot for 10 second, then pour the chicken back into the pot, stir-fry with high fire for 30 seconds, pour in the juice, and when the color becomes bright, add Chili oil, and finally add peanuts.

Tips

Brew peanuts with boiling water, peel off the skin, put peanuts in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate for heat dissipation.

Kung pao chicken's name is the same everywhere, but the practice is different:

Kung pao chicken in Sichuan cuisine uses chicken breast meat. Because chicken breast meat is not easy to taste, the fried chicken is easy to be tender and slippery. Before sizing, it is necessary to beat the chicken with the back of a knife several times or put in a protein, so that the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.

The Shandong version of kung pao chicken uses more drumsticks. In order to better highlight the taste of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken's approach is similar to that of Sichuan cuisine, but it pays more attention to quick stir-frying in order to preserve the freshness of diced chicken.

Kung pao chicken in Guizhou cuisine version uses Zanba pepper, which is different from Sichuan cuisine and Shandong cuisine version. Guizhou cuisine version of kung pao chicken is salty, spicy and slightly sweet and sour. Please pay attention to the word "sour", which is one of the important signs that distinguish Guizhou cuisine from Sichuan cuisine.