One said: Ding Baozhen was originally from Guizhou, and he 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, pork and chicken for cooking. It is said that when he was in Shandong, he ordered his chef to cook "Fried Chicken with Sauce" and other dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, because of his meritorious service in defending the border and defending the enemy, he was named "Prince Shao Bao" by the court and was called "Ding". The fried diced chicken cooked by his chef is also called "kung pao chicken".

Second, Ding Baozhen came to Sichuan to build water conservancy projects, and the people felt their virtue. He presented his favorite fried diced chicken and named it "kung pao chicken".

When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I ate diced Chili chicken fried with peanuts, which was called imitation by the chef and named "kung pao chicken".

raw material

Chicken breast 200g, peanut 100g, egg white 1, onion 3g, raw flour 12g, soy sauce 5g, refined salt 2g, sugar 8g, spicy oil 6g, monosodium glutamate, yellow wine and balsamic vinegar a little, and crude oil 300g (actual dosage is 90g).

prepare

(1) Remove the tendons from the chicken breast, beat it evenly with the back of a knife, cut it into cubes, put it in a bowl, add egg white, dried flour and salt, mix well and size it.

(2) Put oil in the pot and heat it. Add diced chicken, cut it with a spoon, and then pour it into a colander to drain the oil.

(3) The peanuts are undressed and blanched. Mix onion, yellow wine, soy sauce, sugar, vinegar and water starch, stir-fry diced chicken for a few times, stir-fry peanuts for a few times, add spicy oil, and put in a pot.

1 1 The story of Ding Baozhen and kung pao chicken.

"kung pao chicken" is a famous Sichuan cuisine, and its origin is related to Ding Baozhen, governor of Sichuan in Qing Dynasty.

Ding Baozhen, originally from Guizhou, was a scholar in Xianfeng for three years. Guangxu two years, served as governor of Sichuan, second-class officer, and the current governor. Ding Baozhen was named "Prince of Shaobao" for his efforts to overcome the disorder. Since the Yongzheng period of the Qing Dynasty, ministers who have made meritorious deeds have been named "Shaobao" to show the court's reuse. Therefore, Ding Baozhen is also called "Ding Baogong".

Legend has it that Ding Baozhen is also a gourmet taster, who likes to cook eastern and western cuisines. He often hires famous chefs at home and asks them to study cooking techniques and innovate constantly.

When Ding Baozhen treats guests at home, there is often a dish called "fried chicken", which is very popular with guests. Ding Baozhen returned to his hometown and his relatives and friends gave him a banquet; Ding Baozhen often said: "Don't spend too much money, as long as there are fried diced chicken." Friends and relatives saw that Ding Baozhen liked "fried diced chicken" so much that they called this dish "kung pao chicken".

Everyone thinks that kung pao chicken must be spicy, but this is a historical mystery.

According to Ding Baozhen's descendants, "According to the older generation, the Ding family went to the ancestral temple every year and made a kung pao chicken as a sacrifice to Grandpa Ding, but no pepper was added. I don't know if my grandfather liked Chili at that time. " Visible, at that time, "kung pao chicken" didn't necessarily put pepper, and later this dish became famous in Sichuan, so it brought pepper.

12 kung pao chicken

Raw materials:

Chicken 150g, peanut 50g, dried red pepper 10g, pepper 20g, sugar 20g, vinegar 15g, soy sauce 15g, cooking wine, refined salt, monosodium glutamate, water starch, corn flour 50g, onion, ginger and garlic.

Making:

1. Cut the chicken into cubes 1.5 cm square, and mix in a little refined salt, cooking wine, monosodium glutamate and water starch for later use;

2. Heat the oil in the pot, fry the peanuts in the pot and pick them up, leaving a little residual oil. Stir-fry dried red pepper and pepper in a pot until dark red and fragrant. Stir-fry the diced chicken in the pan. Stir-fry onion, garlic and ginger in a pot, cook the mixed juice, stir-fry until cooked, and add peanuts and stir-fry evenly.

13 kung pao chicken

Materials:

Chicken breast, peanuts, 1 tbsp white powder water, 1 slice protein, 1 tbsp salt, 1 tbsp white powder, 1 tbsp dried pepper, 1 tbsp minced garlic, 1 tbsp soy sauce,/.

Exercise:

1. Dice chicken breast and add marinade to taste.

2. Start the oil pan, fry the diced chicken in the pan, drain the oil and take it out.

3. Leave a little oil in the pot, add the fragrant spices, add the diced chicken and stir fry, and add the seasoning and stir fry. Finally, add white powder to thicken, add peanuts and mix well.