◆Kung Pao Chicken

Kung Pao Chicken is a traditional Sichuan dish. Stir-fried from diced chicken, dried chili peppers, peanuts, etc. Legend has it that it was created by the chef of Ding Baozhen, the palace protector in the late Qing Dynasty, and got its name. It is characterized by being fresh and tender, spicy but not dry, with a slightly sweet and sour taste.

Ding Baozhen was a native of Pingyuan (now Zhijin), Guizhou. He was a Jinshi in the Xianfeng period of the Qing Dynasty. He was very particular about cooking. When he was the governor of Shandong, he hired dozens of famous chefs to serve as his cooks. He often served guests with the dish "fried diced chicken" . Later, when he was transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined it with Sichuan's spicy custom, and improved it. It was very popular when entertaining guests. Later, the cooking method was leaked and adopted by restaurants. Ding Baozhen was once named Prince Shaobao (honored as Gong Bao) by the Qing Dynasty, and this dish was named "Gong Bao Chicken". It is now popular all over the country. Varieties vary slightly from place to place, and some include Kung Pao Pork, which evolves diced chicken into diced meat.

Ingredients: Tender chicken breast 250. Seasoning: peanuts, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, pepper, ginger, garlic, minced green onion, salt, soy sauce, cooking wine.

Preparation method: Take tender chicken breast, pat the meat loosely, cut it into 3mm square cross patterns, then cut it into 2cm square pieces, add salt, soy sauce and wet starch and mix well. Fry the peanuts and let them cool, then peel them. Cut the seeded dried red pepper into 2 cm long sections. Put sugar, vinegar, soy sauce, monosodium glutamate, broth, and wet starch together in a bowl to make gravy. Heat the oil in a clean pan, first add Sichuan peppercorns, fry until fragrant, remove the Sichuan peppercorns, add dry red pepper segments and stir-fry until brownish red, add diced chicken and stir-fry, add cooking wine and stir-fry, then add ginger, Stir-fry the minced garlic and green onions until fragrant, quickly pour in the seasoned gravy, add the peanuts when the sauce boils, stir well and serve.

◆Kung Pao Chicken

Ingredients:

Chicken breast, potatoes and green peppers (if you have the same taste as Xiaoxin, this ingredient can be omitted) Pixian hot sauce Cooking wine, vinegar, sugar, sweet noodle sauce, salt and chicken essence

Method:

1) Wash and dice the chicken breasts and put them in a bowl. Pour in a little cooking wine and soy sauce, then add some starch and stir evenly. spare.

2) Wash the green peppers, remove the seeds, and break them into small pieces with your hands. Do not cut them with a knife.

3) Pour oil into the pot, when it is 90% hot, add the cut potato cubes, fry them until cooked and set aside.

4) Leave oil in the pot, add a little Pixian hot sauce and stir-fry until fragrant, add green onion and stir-fry, then add diced chicken and stir-fry until it is raw. Continue to add diced potatoes and green pepper. Add vinegar, sugar, a little sweet noodle sauce and salt in sequence, stir-fry until cooked, sprinkle with chicken essence and serve.

Note: This dish must be stir-fried over high heat!

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