Kung pao chicken is the best way to eat, the chicken is smooth and tender, the steps are detailed, it is simple and easy to make, and it is more delicious than kung pao chicken in the hotel! Kung pao chicken is a very popular Sichuan cuisine. Sichuan cuisine has a variety of flavors, and its taste is even more changeable. Many people also confuse the cooking methods of one flavor. For example, many people in kung pao chicken actually cook sweet and sour flavors, and Kung Pao tastes are "spicy" in Sichuan cuisine, which is mainly salty and fresh, slightly sweet and sour. Don't make a mistake. The example is made of chicken legs, and the chicken breast is optional. The following small series Mao Mao will share the home-cooked practice of this "kung pao chicken" in detail for everyone, and friends who like it will learn it quickly.

Kung Pao Chicken?

Preparation of ingredients: chicken breast, cucumber, carrot, peanut, Pixian bean paste, pepper, small red pepper, cooking wine, soy sauce, salt, egg white, starch, sesame oil, aged vinegar, white sugar, oyster sauce, cooking wine, honey, meat broth (or clear water), chives (chopped) and garlic (chopped).

Practice steps:

1, cut chicken breast into small pieces, and marinate it with marinated chicken material for about 30 minutes.

2. Dice cucumbers and carrots, cut small red peppers and remove seeds, prepare pepper, and chop Pixian bean paste for later use.

3. One spoon of aged vinegar, one spoon of sugar, one spoon of oyster sauce 1/2, one spoon of cooking wine, one spoon of honey, two spoons of meat broth (or clear water), a small amount of chives (chopped), 2-3 cloves of garlic (chopped), 0.5 spoon of sesame oil, and starch 1 spoon are mixed into juice for later use.

4. Add less oil to the pot, stir-fry the peanuts with low fire, and peel them after cooling.

5, another pot with less oil and heat, add the marinated chicken and stir fry quickly (about ten seconds), put the chicken out and put it on a plate for later use, and the bottom oil remains in the pot.

6. Heat the oil at the bottom of the pot a little, add pepper and small red pepper to saute, add chopped Pixian bean paste to stir-fry red oil, add diced cucumber and diced carrot, stir-fry the stir-fried chicken cubes quickly, stir-fry them for a while, pour a bowl of juice along the side of the pot, stir-fry them evenly, and finally add fried peanuts, stir-fry them evenly, and a delicious kung pao chicken is ready!

Summary:

1, chicken is more nutritious than chicken soup. Chicken soup, containing glial protein, carnosine, creatinine and amino acids, is not only delicious, but also easy to absorb and digest, which is of great benefit to the body.

2. Chicken meat contains sodium glutamate, which can be said to be "monosodium glutamate". When cooking fresh chicken, you only need to put oil, salt, onion, ginger, soy sauce, etc., and it tastes delicious. If you add pepper, aniseed and other thick spices, it will drive away or cover up the umami flavor of the chicken. However, the frozen chicken bought back often smells bad because it is not cut open. When making it, you can put some pepper and aniseed appropriately, which will help to drive away the bad smell.