Materials (2 persons):
-Chicken leg meat150g
-Appropriate amount of chopped green onion
-Jiang Mo right amount.
-Appropriate amount of minced garlic
-5-6 dried peppers
-Peanuts in moderation
-Salt amount
-light soy sauce
-Appropriate amount of cooking wine
-Appropriate amount of bean paste
-Sugar in moderation
-Appropriate amount of vinegar
-Two eggs.
-Appropriate amount of rice
Steps:
1. Cut the chicken leg into small pieces for use.
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 becomes discolored. Take it out for later use.
3. Leave the bottom oil in the pot, add onion, ginger and minced garlic to stir-fry until fragrant, add bean paste, sugar, salt, soy sauce, cooking wine, vinegar and appropriate amount of water, pour the diced chicken into the pot after boiling, and add peanuts to stir-fry until the sauce is thick.
4. Take another pot of hot oil, beat the eggs into the pot, and cook until the yolk solidifies into 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 when cooking the diced chicken!
Tips：
1. Chicken leg meat can be blanched or marinated with wine and salt for a while to make the chicken more tender and smooth.
2. Pepper and dried pepper are the main seasonings in kung pao chicken sauce. If conditions permit, pepper can be ground now, which is more fragrant.
You can add a little salt to the egg liquid when you cook it, which will make the egg liquid more delicious.