Kung pao chicken is the best way to eat. The chicken is tender, detailed, simple and easy to cook. It is more delicious than kung pao chicken in the hotel! Kung pao chicken is a very popular Sichuan dish. Sichuan cuisine has a variety of tastes, and the taste is even more changeable. Many people also confuse a flavor cooking method. For example, many people in kung pao chicken actually make sweet and sour flavors. Kung Pao tastes are "spicy" in Sichuan cuisine, mainly salty and slightly sweet and sour. Don't make mistakes. The example is made of chicken legs, and chicken breast is optional. The following small series of Mao Mao will share this "kung pao chicken" home cooking method in detail for everyone, and friends who like it will learn it quickly.

Kung Pao Chicken?

Preparation of ingredients: chicken breast, cucumber, carrot, peanut, Pixian bean paste, pepper, small red pepper, cooking wine, soy sauce, salt, egg white, starch, sesame oil, aged vinegar, white sugar, oyster sauce, cooking wine, honey, broth (or clear water), chives (chopped) and garlic (chopped).

Practice steps:

1. Cut the chicken breast into small pieces and marinate it with marinated chicken material for about 30 minutes.

2. Dice cucumber and carrot, dice small red pepper to remove seeds, prepare peppers, and chop Pixian bean paste for later use.

3, a spoonful of aged vinegar, a spoonful of sugar, oyster sauce 1/2, cooking wine, honey, broth (or water) 2, a small amount of chives (chopped), garlic (chopped) 2-3 petals, sesame oil 0.5, starch 1, and mixed into juice for use.

4. Put less oil in the pot, stir-fry peanuts with low fire, and peel them after cooling.

5. Heat another pot with less oil, add the marinated chicken and stir fry quickly (about ten seconds), remove the chicken and put it on a plate for later use, and leave the bottom oil in the pot.

6. Heat the oil at the bottom of the pot a little, add pepper and small red pepper to stir-fry, add chopped Pixian bean paste to stir-fry red oil, add diced cucumber and diced carrot, stir-fry the fried chicken quickly, stir-fry for a while, pour a bowl of juice along the side of the pot, stir-fry evenly, and finally add fried peanuts, stir-fry evenly, and a delicious kung pao chicken is ready!

Summary:

1, the nutrition of chicken is higher than that of chicken soup. Chicken soup, containing glial protein, carnosine, creatinine and amino acids, is not only delicious, but also easy to absorb and digest, which is of great benefit to the body.

2. Chicken contains sodium glutamate, which can be said to be "monosodium glutamate". When cooking fresh chicken, you only need to put oil, salt, onion, ginger, soy sauce and so on. And it tastes good. If you add thick spices such as pepper and aniseed, it will drive away or cover up the umami flavor of chicken. However, the bought frozen chicken often smells bad because it has not been cut open. When making, you can put some pepper and aniseed properly, which will help to drive away the odor.