Kung pao chicken uses chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts.
Kung pao chicken was created by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty. He has a good knowledge of cooking, likes to eat chicken and peanuts, and especially likes spicy food. When he was an official in Shandong, he ordered his chef to change the Shandong dish "Fried Chicken with Sauce" into spicy stir-frying. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish that fried chicken, red pepper and peanuts. This delicious dish was originally Ding Jia's private kitchen, but it became well known and became known as kung pao chicken. The so-called "Gong Bao" is actually the honorary title of Ding Baozhen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded the "Prince Taibao". As mentioned above, "Tai Zi Tai Bao" is one of the "Gong Bao", so in memory of Ding Baozhen, he invented this dish named "kung pao chicken". Because this dish is so widely spread, there are many different practices in various places, and there is even a "Kung Pao Diced Meat" that turns diced chicken into diced meat. After kung pao chicken spread to the west, westerners also made some improvements according to their own tastes, making it a "western-style kung pao chicken" that conforms to western tastes [6].
Statement 2
One day, Ding Baozhen took a servant to Daming Lake in Jinan, Shandong Province for a private visit. It was nearly noon, and I felt hungry. Suddenly I smelled a smell coming from a nearby farmhouse, so I strolled into the courtyard. I saw a middle-aged man cooking in the kitchen. Ding Gongbao, who loves cooking, quickly stepped forward and asked the man what dish he was frying. The man replied, "Stir-fried diced chicken". The man enthusiastically asked Ding Baozhen to taste it. Ding Baozhen took a bite rudely and it was very delicious. He quickly asked, "Why is it so fresh and tender?" The man replied, "This is made by dicing the local stupid chicken breast, and wrapping it with starch paste (that is, water starch) to facilitate quick ripening and prevent the smell from leaking, and then adding peanuts, pepper, sugar, salt, soy sauce, southern wine, onion, ginger, garlic and other seasonings, and stir-frying. The color of the finished product is bright red, the diced chicken is tender, the peanuts are crisp, salty and spicy, and it is suitable for drinking and eating. " Ding Baozhen fondle must nod, find a peanut in the mouth, carefully ZaMo, really don't have a taste. This dish left Ding Baozhen with a long aftertaste, and he was reluctant to leave. He remembered the place correctly, and soon after he returned to the office, he sent people to hire the man as a chef. Every time a long-distance guest arrives, this dish will be used as the finale to entertain guests, and it will never tire of being delicious. Later, Ding Baozhen was transferred to the governor of Sichuan, and he left for the advice of the man. The man felt his kindness, so he went to Sichuan with his family, and then brought the stir-fried diced chicken to Sichuan. His descendants made a Sichuan-style kung pao chicken by replacing pepper with pepper. Shortly after Ding Baozhen's death, kung pao chicken was presented to the emperor as a tribute by local officials in Sichuan, and developed into one of the famous imperial dishes.
Production process editor
Making material
Making material
Production materials (14 sheets)
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) and white sugar (1g).
Production step
1, the drumsticks are boned, peeled and washed, and the chicken is flaked with the back of a knife, cut into cubes with the size of 1.5 cm, sliced with ginger and garlic, and chopped with scallion into small rings.
2. Add a little yellow wine and a little salt to the diced chicken, and repeatedly grab it with your hands, then add dry starch and grab it evenly.
3. Put sugar, rice vinegar, cooking wine, soy sauce and salt into a container and mix well. Add onion, ginger and garlic, and add appropriate amount of water to make juice.
4. Heat the pan, pour in the oil, and when the oil temperature is 70% hot, add the marinated diced chicken and stir-fry until the chicken turns white.
5. There is a little oil left in the pot, add pepper and dried pepper, stir-fry with medium and small fire, then take out the onion, ginger and garlic soaked in the juice, stir-fry in the pot for 10 second, then pour the chicken back into the pot, stir-fry with high fire for 30 seconds, pour in the juice, and when the color becomes bright, add Chili oil, and finally add peanuts. [9]
Tips
Brew peanuts with boiling water, peel off the skin, put peanuts 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 for heat dissipation.