Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad.

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

From September 20 18, it was rated as one of the top ten classic dishes in Guizhou and one of the top ten classic dishes in Sichuan.

Making material

Ingredients: chicken breast (225g) and peanuts (50g).

Accessories: onion (45g) and ginger (10g).

Seasoning: dried pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), white sugar (10g), etc.

Production steps

Pat the chicken breast with the back of a knife, cut it into cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt and one teaspoon of starch to marinate for 10 minute, and then mix well with water starch.

Wash green onions and cut into sections, wash dried peppers, cut off both ends to remove pepper seeds, and dice cucumbers.

Put soy sauce, balsamic vinegar, salt, ginger juice, sugar and cooking wine into a small bowl, and stir well to make a sauce.

Leave the bottom oil in the pot, heat it, add pepper and dried Chili, stir-fry it with low heat to get the fragrance, and then add the onion.

Add diced chicken, add 1 tbsp cooking wine, stir-fry diced chicken to change color, and then pour in starch.

Finally, add the juice, add the cooked peanuts, stir-fry evenly, and thicken the water and starch.

skill

Brew peanuts in boiling water, peel them, put them in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate to dissipate heat.