The origin of kung pao chicken
As a court delicacy in Beijing, kung pao chicken is well known for its Sichuan cuisine, Shandong cuisine and Guizhou cuisine. Kung pao chicken is dominated by chicken, supplemented by peanuts, cucumbers and peppers. Kung pao chicken also has allusions. According to legend, during the Qing Dynasty, Ding Baozhen served as the governor in Shandong and later transferred to Sichuan.
As a Guizhou native, he likes spicy food very much, and often likes to eat spicy dishes such as spicy fried meat. Therefore, once he asked his chef to make a dish with peanuts, cucumbers, chicken and peppers, and called it "sauce chicken". At that time, this dish was just a home-cooked dish. Later, after being transferred to the governor of Sichuan, Ding Baozhen used this dish to entertain guests. Everyone thought it was delicious and popular, so it spread slowly. Later, due to Ding Baozhen's meritorious defense, the emperor named him Prince Shaobao, so people called him "Ding". The road he started was called "kung pao chicken" by the world.
Here are some recipes for cooking kung pao chicken.
First of all, authentic Sichuan style kung pao chicken.
Ingredients: chicken leg, pepper, pepper, onion, ginger, garlic, soy sauce, soy sauce, sugar, vinegar, corn flour and salt.
Steps:
1, boneless chicken leg with diced skin. Add soy sauce to chicken, mix well with raw flour and marinate.
2. adjust the juice. Put soy sauce, soy sauce, salt, sugar, vinegar and cornflour into a bowl and beat into juice. Taste can be increased according to personal preference.
3. Put the peanuts in the oil pan and fry until golden brown.
4. Stir-fry the onion, ginger, garlic and pepper in the pot. Add the chicken, stir-fry until the heat is off, and then pour in the sauce. After the juice is collected, add peanuts and serve.
Tips:
1, chicken is only raw, and it will get old if fried for too long.
2. Chickens with skins are tender.
Second, the home cooking version is not spicy kung pao chicken.
Ingredients: peanut, chicken breast, carrot, soy sauce, salt, onion, ginger, garlic, pepper, pepper powder, starch, cucumber, sugar, white wine.
Steps:
1, diced chicken breast, marinated with soy sauce, sugar, pepper powder and white wine.
2, peanuts peeled and fried until crisp. Or simply buy ready-made salted peanuts.
3. Dice cucumber and carrot, and mince onion, ginger and garlic for use.
4. Mix the juice. Mix with sugar, soy sauce and pepper. Prepare another portion of starch with water and stir-fry onion, ginger and garlic.
5. Add the sauce and stir-fry the chicken, carrots and cucumbers for a while, add salt, and finally add water starch to collect the juice.
Tip: Compared with cooking wine, white wine is more fragrant after pickling.
Third, the baby version of kung pao chicken
Ingredients: chicken legs, cucumbers, onions, carrots, potatoes, children's soy sauce, starch and water.
Steps:
1, the chicken leg is peeled and boned and cut into cubes.
2. Wrap the chicken with a thin layer of starch.
3. Dice cucumber, onion, carrot and potato.
4. Stir-fry chicken in hot oil. After the meat turns golden brown, add diced vegetables and stir-fry until the vegetables are soft.
5, add a little children's soy sauce to taste, stir fry a few times. Add some water and fry for a few minutes.
Tip: In the choice of onion, Ma Bao pays more attention to the taste of purple onion than white onion.
Kung pao chicken is a dish rich in trace elements such as protein, calcium and phosphorus, which can stimulate appetite and improve self-resistance. However, it should be noted that peanuts should not be eaten with crabs, which may easily lead to diarrhea. Authentic kung pao chicken has obvious spicy taste. People with poor spleen and stomach should eat less to avoid hurting their stomachs.