What is the most authentic way to make Kung Pao Chicken? What ingredients do I need to prepare?

Main ingredients: 200 grams of chicken breast, a little peanut rice

Accessories: a little carrot, corn oil, cucumber, mushrooms, seafood mushrooms, a little salt, a little chicken, a little pepper, a little cornstarch, a little soy sauce

1, chicken breast cleaned and cut into small cubes, add wine, salt, pepper, cornstarch flavor on about 10 minutes.

2, carrots, cucumber diced.

3, shiitake mushrooms, seafood mushrooms cut into cubes.

4, hot pan cool oil, put the chicken, carrots, add wine, thirteen incense, mushrooms, seafood mushrooms, soy sauce, cucumber, deep-fried peanuts stir fry.

5, add a little salt, chicken essence, thickening pan.

6, out of the pan on the plate, kung pao chicken can be made complete.

Kung Pao Chicken [1] is a traditional dish with domestic and international characteristics. It is included in Shandong, Sichuan and Guizhou cuisines with different ingredients and methods. [2] The origin of this dish is related to the spicy chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. It was later improved and popularized by Ding Baozhen, the governor of Shandong and governor of Sichuan in the Qing Dynasty, resulting in a new dish, Kung Pao Chicken, which spread and was also classified as a Beijing court dish [3]. Later, Kung Pao Chicken was also spread abroad.

This is a real Kung Pao Chicken recipe with detailed steps and easy to make, no less delicious than the restaurant. This Kung Pao Chicken is a home-cooked dish that is loved by many people. Tender chicken and crispy peanuts combine perfectly in flavor. This home-cooked dish is not only loved by Chinese people but also by foreigners. You can eat this kind of meat in summer, the price is 3 times lower than pork, less fat, to satisfy greed, open eating is not afraid of fat.

Although it is a Sichuan dish, in the new era of cross-regional integration and development of catering culture, people all over the country have given this dish local catering characteristics, innovated and derived many practices. Now I share this "Kung Pao Chicken" with you, and if you like it, you can follow the recipe and give your family a delicious meal and your loved ones a loving one. Pour the appropriate amount of oil in the pot, add peanut rice fried to the appearance of brown fish out of the oil control to remove the skin, (it is best to soak the raw peanut rice in hot water to facilitate the removal of the skin, and then put into the frying pan), wash and cut the green onion into small segments, dry chili peppers cut into small segments, cut the garlic into slices.