It is made of pure broiler chicken as the main material and auxiliary materials such as peanuts, cucumbers and peppers. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. 19 18 Zhao Huimin, former secretary-general of Guiyang CPPCC, who studied in Waseda University in Japan, once introduced Kung Pao chicken to Japan, which won praise from Japanese people. Because its entrance is fresh and spicy, the freshness of chicken and the crispness of peanuts are widely welcomed by the public. In Chinese restaurants at home and abroad (mainly Sichuan restaurant as a carrier), kung pao chicken is loved and respected, and almost becomes one of the synonyms of Chinese food.
Ingredients: chicken legs, peanuts
Accessories: onion, ginger, garlic, edible oil, dried pepper, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.
Steps:
1. Prepare the raw materials needed.
2. Treat peanuts first, soak raw peanuts in hot water, and remove the red color easily after ten minutes. 3. Fry the raw flower kernel with medium-temperature oil to make the appearance brown,
Fourth, stir-fry diced chicken
Drain the excess oil and let it cool for later use. The fried peanuts will be crisper when they are thoroughly cooled.
4. Remove the bones and tendons from the chicken thighs, remove the excess oil from the chicken legs, and keep part of the chicken skin on the calves. The chicken skin on the upper thighs is too greasy, so remove them. Cut the cross knife evenly on the chicken with a knife, so that it can be marinated later.
5. Dice the chicken leg meat, add cooking wine, starch, salt and ginger slices, and then grab it with your hands for more than half an hour.
6. Slice the garlic and use it later. Throw the onion from the middle and cut it into cubes.
7. Stir-fry this dish quickly, so mix a bowl of sauce with white sugar, soy sauce, vinegar and cooking wine before cooking.
8. After the pan is hot, put the oil. After the oil is hot, put the pepper first. After stir-frying, turn down the fire and add the chopped pepper. At this time, the oil temperature should be low, otherwise the pepper will paste and the pepper will be reddish brown.
9. Stir-fry garlic slices for a while, then pour diced chicken and turn to high heat. After stir-frying, add cooking wine and Chili noodles, stir-fry red oil and cook in the prepared sauce.
10. Before taking out the pan, put the cooled peanuts and diced onion, stir-fry for a few times, and then take out the pan for later use. [ 1]
Key details
Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts. Dice the chicken breast and add a little.
Stir the salt, egg white, white pepper and cooking wine evenly. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water starch into a sauce. Cut the dried red pepper into 2 cm long sections. Deep-fry peanuts until they are brown-red. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn them over twice and serve.
Small technique
This dish will be on fire all the time. Stir-fried diced chicken can't last long, and it will get old after a long time. If you are not afraid of additives, it may be better to put some tender meat powder, but I have never tried it. The edible oil in this recipe can be salted and replaced with egg white, but the egg white is easy to desquamate, resulting in floc.
Tips
1. Zanthoxylum bungeanum powder can be selected as the pepper in the ingredients, because the step of frying Zanthoxylum bungeanum is very dangerous, it will get old if you are not careful, and it will splash out when you touch cold water. Pepper powder instead of not bad taste.
2. Chicken can choose chicken breast, but chicken leg is better, more tender, and the mastery of heat is not very harsh! But no chicken breast can be diced to look good.
3. The whole course of this dish will be on fire. Stir-fried diced chicken can't last long, and it will get old after a long time. If you are not afraid of additives, it may be better to put some tender meat powder. The edible oil for pickled chicken can be replaced by egg white, but the egg white is easy to desquamate, resulting in floc.