Kung pao chicken, also known as kung pao chicken, is a traditional dish in Sichuan cuisine, which is fried with diced chicken, dried peppers and peanuts. Because of its spicy taste, the freshness of chicken and the crispness of peanuts are widely welcomed by the public. Especially in western countries such as Britain and America, kung pao chicken is "flooded" and is synonymous with Chinese food, which is similar to spaghetti in Italian food.
The origin of kung pao chicken
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About the origin of kung pao chicken, it is generally believed that it is related to Ding Baozhen. There are three kinds of legends:
One said: Ding Baozhen was originally from Guizhou, and he was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili, pork and chicken for cooking. It is said that when he was in Shandong, he ordered his chef to cook "Fried Chicken with Sauce" and other dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, because of his meritorious service in defending the border and defending the enemy, he was named "Prince Shao Bao" by the court and was called "Ding". The fried diced chicken cooked by his chef is also called "kung pao chicken".
Second, Ding Baozhen came to Sichuan to build water conservancy projects, and the people felt their virtue. He presented his favorite fried diced chicken and named it "kung pao chicken".
When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I ate diced Chili chicken fried with peanuts, which was called imitation by the chef and named "kung pao chicken".
In addition, some people say that this dish originated from the famous figure Zuo.
It is said that Zuo likes to eat the chicken cooked for him by the chef. The practice is to cut the chicken into cubes and fry it with peanuts, diced bamboo shoots, fungus and other ingredients. In the Qing Dynasty, the governor held the titles of "Shao Bao" and "Shao Bao", and because Zuo was once the governor, it was called "Zuo", so people called this dish "kung pao chicken".
Kung pao chicken and kung pao chicken.
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Kung pao chicken's name is not kung pao chicken, it should be from kung pao chicken. Nowadays, "kung pao chicken" is a common dish in Chinese restaurants of all sizes. As for some menus that say "kung pao chicken", some people think that the cooking method is "stir-fried", but this is actually a misunderstanding, and the origin of "kung pao chicken" is not clear.
Speaking of "kung pao chicken", of course, we can't help but mention its inventor-Ding Baozhen. According to the Draft of the History of Qing Dynasty, Ding Baozhen was born in Pingyuan, Guizhou Province. He was a scholar in Xianfeng for three years and served as the governor of Sichuan in Guangxu for two years. It is said that Ding Baozhen is good at cooking. He likes chicken and peanuts, especially spicy food. When he was the governor of Sichuan Province, he created a delicious dish made of diced chicken, red pepper and peanuts. This delicious dish was originally just Ding Jia's "private kitchen", but later it spread more and more widely and became a household name. But not many people know why it was named "Bao Gong".
The so-called "Bao Gong" is actually the honorary title of Ding Baozhen. According to the explanation in China Dictionary of Mandarin in Past Dynasties, officials at all levels in Ming and Qing Dynasties have "false names". The highest virtual titles are "Taifu, Shao Shi, Taifu, Shaofu, Taibao, Shaobao, Taifu Prince, Shao Shi Prince, Taifu Prince, Shaofu Prince, Taibao Prince and Shaobao Prince". The above titles are empty titles for important North Korean officials and have no actual power. Some are posthumous gifts, which are generally called "palace titles". After Xianfeng, these false names no longer used "so-and-so teacher" but "so-and-so insurance", so these top false names had another nickname-"Bao Gong". Ding Baozhen ruled Shu for ten years and made many achievements for the officials. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously presented "Prince Taibao". As mentioned earlier, "Prince Taibao" is one of the "Bao Gong", so he invented this dish named "kung pao chicken" to commemorate this Ding Adult.
Times have changed. Many people don't know what "Bao Gong" is, so it is natural to write "kung pao chicken" as "kung pao chicken". Although it is a word difference, it has changed the original intention of commemorating Ding Baozhen.
Kung pao chicken practice
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Kung pao chicken has done a lot in various places because of its wide spread.
Exercise 1
Materials:
900 grams of boneless chicken breast (it is said that chicken leg meat was often used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts.
Composition:
2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon rice wine, 1/4 teaspoons minced garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar and 5 cups salad oil.
Production process:
1. Mix evenly with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to prepare "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.
2. First cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with marinade and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.
Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.
4. Finally, add peanuts, stir fry a few times, and you can start the pot.
Features:
Chengdu, Sichuan is a famous dish with golden color, tender and smooth chicken, crispy peanut skin, salty, spicy and slightly sour. This dish was created in the Qing Dynasty.
Exercise 2
Materials:
300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.
Cooking method:
Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried peppers into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.
Production process:
1. Buy chicken legs and dice the meat.
2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand.
3. put a little starch and grab it evenly with your hands.
4. Leave it for a while (this method is called pickling or sizing, which can remove the fishy smell of meat and is suitable for all kinds of meat).
5. Pour the oil into the pot.
6. Put the diced chicken into the pot, fry for a while and take it out.
7. Pour Chili oil (or salad oil) into the pot.
8. Add pepper and pepper (low heat).
9. Add onion, ginger slices and garlic slices and stir fry for a while.
10. Add diced chicken.
1 1. Add wine and soy sauce (color).
12. Add some chicken soup.
13. Add a little salt, chicken essence, more sugar and a little vinegar (this dish tastes a little sour and sweet).
14. Add a little starch and add fried peanuts.
15. Add pepper and sesame oil and take out the pot.
nutritive value
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Chicken: Chicken has the functions of warming the middle warmer, benefiting qi, replenishing essence and marrow, tonifying deficiency and improving intelligence. "Shen Nong Ben Cao Jing" says that eating chicken often can be mentally healthy; Most doctors in later generations think that eating is smart. "
Chicken: Chicken meat is tender, delicious and nutritious, which has the function of nourishing and strengthening the body. The content of protein in chicken is very high, and its digestibility is high. It is easy to be absorbed and utilized by human body, and it has the functions of strengthening physical strength and keeping fit. Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness. Chinese medicine also believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation and strengthening bones and muscles.
Peanut kernel (fried): Peanut kernel is rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, which has the functions of enhancing memory, resisting aging, stopping bleeding, preventing cardiovascular and cerebrovascular diseases and reducing the occurrence of intestinal cancer; However, it is hot and dry after frying, so it is not advisable to eat more.
Egg white: Egg white is rich in 8 amino acids and a small amount of acetic acid necessary for protein and human body, which can enhance the lubricity of skin, protect skin from slight acidity and prevent bacterial infection; In addition, egg white also has the function of clearing heat and detoxifying; Chinese medicine also believes that the egg is slightly cold and clear, which can benefit qi, moisten the lungs and relieve sore throat, clear away heat and detoxify, and help to delay aging.
Kung pao chicken's western-style practice
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Kung pao chicken is the representative of a kind of food for westerners, just as spaghetti is for orientals. After kung pao chicken spread to the west, westerners made some improvements according to their own tastes, and became a western-style kung pao chicken in line with western tastes.
1. Dice the chicken breast and coat it with corn starch.
2. Heat the pot. When the pot is hot, add two tablespoons of peanut oil.
3. After the oil is hot, pour in the diced chicken and stir fry for a while. Pay attention to the control of time, that is, to ensure that the meat can be fried with flavor without losing the moisture and tenderness of the muscles.
4. Add garlic and vegetable granules.
5, add rice wine, sweet sauce to taste, and then drop a little sesame oil.
6, pour peanuts, stir-fry for about a minute and a half, you can take the pot and put it on the plate.