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Where are the specialties of kung pao chicken?
"kung pao chicken" is a Sichuan cuisine with a long history, which was initiated by Ding Baozhen, Governor of Sichuan during Guangxu period of Qing Dynasty. Ding Baozhen, a native of Guizhou, 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 fried pork and chicken. It is said that when he was working in Shandong, he ordered the chef to cook "Fried Chicken with Sauce" and other dishes, which was to his liking, but this dish was not famous at that time. After being transferred to the governor of Sichuan, every time he met a banquet, he asked the chef to cook kung pao chicken and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, he was named "Prince Shaobao" by the court for his meritorious service in defending the enemy, and was called "Ding". The fried diced chicken cooked by his chef, also commonly known as "kung pao chicken", was famous in the province and gradually spread throughout the country.

By the end of the Qing Dynasty and the beginning of the Republic of China, as Sichuan cuisine went to major cities in China, "kung pao chicken" became famous all over the country and overseas, and became the most famous specialty of Sichuan cuisine. Raw materials: chicken breast (or chicken fillet) 250g, peanut kernel 100g, dried pepper, sugar, sweet noodle sauce 10g, cooked lard 500g (about 75g), soy sauce 15g, refined salt 2.5g, ginger, garlic and wine 5g.

Features: tender meat, crispy peanuts, delicious taste, oily but not greasy, spicy but not dry.

Key: put the diced chicken in the oil pan and slide it until it breaks. Take it out at once. Gentleness is the best. The marinade should be thick, and the diced chicken and peanuts should be wrapped tightly before they taste. (Chengdu)