Without further ado, let's first introduce the ingredients and condiments that kung pao chicken needs to prepare. First of all, when it comes to ingredients, a delicious kung pao chicken naturally needs high-quality chicken breast. For ordinary home cooking, we need about 200 grams of chicken breast here, and then we need to cut the chicken breast into diced chicken and put it in a bowl for later use. 50 grams of peanuts need to be prepared here.
Next, the condiments we need today are: seedless dried chili, cut into 2-3cm sections (as a Sichuan dish, the dried chili here is best to choose Erjingtiao from Sichuan, and if friends from other places can't buy Erjingtiao, they can also use local dried chili instead), chili, cooking wine, vinegar, sugar, monosodium glutamate, cooking oil, starch, onion (cut its stem into small sections for later use) and ginger. These condiments introduced by Bian Xiao today are believed to be available in your friends' homes, so you don't need to make extra preparations. To make this kung pao chicken, you only need to prepare chicken breast and peanuts.
When we prepare all these ingredients and condiments, we need to marinate the diced chicken, add cooking wine and soy sauce to the bowl, and then thicken the diced chicken with water starch for later use. Then, you need to take a bowl to mix the sauce. First, add two spoonfuls of white sugar, a little monosodium glutamate, ginger and garlic slices, onion segments, one spoonful of cooking wine, two spoonfuls of vinegar, water starch and two spoonfuls of soy sauce into the bowl and stir well for later use.
Next, we will start cooking kung pao chicken today. We will add the right amount of cooking oil to the pot. When the oil temperature reaches three layers, we will first pour peanuts into the pot. When the peanuts change color slightly, we take them out of the pot for later use. Then, when the oil temperature reaches three layers of heat, add Erjing dried chili, add chili and diced chicken when the dried chili is slightly discolored, and after the diced chicken is fried, put the onion, ginger and garlic in the prepared flavor juice into the pot and stir evenly, and then add the remaining flavor juice. After stirring, the meat quality is almost the same. Add peanuts before taking out the pot, so as to keep the crispness of peanuts. All right, we're done, kung pao chicken.
Oh, no. There seems to be no mention of adding salt in the whole process, right? Yes, all my friends are right. Today, kung pao chicken does not add salt. Why? Because the diced chicken is marinated with soy sauce, and the sauce is also marinated with soy sauce, adding soy sauce twice is enough to ensure the salty taste of our dish, and it can also add color to this dish, so there is no need to add salt. If we add more salt, this kung pao chicken may become salty. Dear friends, please remember that if you do this, please remember never to add salt.
For such a classic kung pao chicken, we think we should pay attention to the following three points in the whole process. The first is the ratio of main materials and auxiliary materials. In Sichuan cuisine, we pay attention to diced vegetables, sliced vegetables and shredded vegetables. The main material is more than the auxiliary material, and its shape is bigger. For example, in today's kung pao chicken, the main ingredient is diced chicken, about 200g,1-2cm square diced meat, and the auxiliary material is. The second is that when curing diced chicken and sauce, we choose to add soy sauce, because adding soy sauce can not only ensure our salty taste, but also add color to our dishes, so we don't want to add salt. The third is that peanuts must be added before the diced chicken is cooked, so that the crispness of peanuts can be kept longer. Pay attention to the above three points, so that the diced chicken is tender, spicy, salty, sweet and sour. Ok, dear friends, have you learned this strategy?