The way to cover rice in kung pao chicken is as follows:

Material (2 persons):

- 15g of chicken leg

- appropriate amount of chopped green onion

- appropriate amount of minced garlic

- 5-6 dried peppers

- appropriate amount of peanuts

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2. Heat the pan to cool the oil. After hot oil, pour the diced chicken into the pan and stir-fry it quickly until it changes color. Take it out for later use.

3. Leave the bottom oil in the pot, stir-fry the onion, ginger and minced garlic until fragrant, add bean paste, sugar, salt, light soy sauce, cooking wine, vinegar and appropriate amount of water, pour the diced chicken into the pot after boiling, and cook until the sauce is thick, add peanuts and stir well.

4. Take another pot of hot oil, beat the eggs into the pot, and cook until the yolk solidifies to form a crispy rice crust.

5. put the rice in a bowl, spread the diced chicken and crispy rice on the rice, and then pour some sauce left over from cooking the diced chicken!

tips:

1. You can choose to blanch the chicken leg meat or marinate it with wine and salt for a while to make the chicken more tender and smooth.

2. kung pao chicken sauce uses pepper and dried pepper as the main seasonings. If conditions permit, pepper can be freshly ground, which is more fragrant.

3. You can add a little salt to the egg liquid when you cook it, which will make the egg liquid more delicious.