The summer sun shines warmly on the earth, and birds fly around under the leaves, chirping non-stop. If you are in a good mood, eat well. Today I would like to recommend a dish for the Manchu-Han banquet, the famous imperial dish - Kung Pao Chicken.

“Kung Pao Chicken was created by Ding Baozhen of the Qing Dynasty. Ding Baozhen was the governor of Sichuan in the Qing Dynasty. He was an upright official and achieved great achievements. In recognition of his achievements, the Qing court placed a After his death, he was posthumously awarded the title of "Prince Taibao". The dish he invented is called "Kung Pao Chicken", which has been passed down to this day and is also classified as a Beijing palace dish.

Chef teaches you the palace. The authentic way to make diced chicken, sour, sweet, smooth and tender. Learn this trick and you don’t have to go to a restaurant to eat.

Today I will share with you the detailed recipe of this dish, which tastes sweet, sour and tender. Spicy, it can be said to be a delicious meal after drinking it.

Please see our instructions for the specific method

First prepare the ingredients: half a pound of chicken breast, carrots, cucumbers, green peppers, and green onions. , red pepper, chili pepper.

First slice the chicken breast into strips, then cut into diced chicken, add 3 grams of salt, 1 gram of pepper, cooking wine, and soy sauce. Catch it with your hands and marinate it for 5 minutes. The chicken will taste better.

Cut the green onions into fine pieces; cut a small piece of ginger into minced ginger; peel and chop the garlic; cut a few dried red peppers into sections. ; A handful of pepper.

Cut the carrots into strips and cut them into pieces. Cut the cucumber into pieces and put them in a small bowl.

Cut two green peppers in the middle and cut them into small pieces. In a bowl. Put a handful of peeled peanuts in the bowl and set aside.

After all the ingredients are prepared, add an appropriate amount of dry starch to the marinated chicken and stir well to lock it in. The moisture in the diced meat keeps the diced meat smooth and tender.

Add cooking oil from the pot, and when the heat reaches 50, add the mixed chicken and shake it with a spoon to prevent it from sticking. When the diced meat turns white, add the chopped side dishes, keep lubricated for 10 seconds, then pour out the oil and add half a spoon of cooking oil to another pot, add onions, garlic, dried red peppers, and pepper. Add a spoonful of bean paste, stir-fry until melted, stir-fry the red oil.

Pour in the chicken and diced cucumbers, stir-fry over high heat for a while, add a little cooking wine to remove the fishy smell, and stir-fry. A few times.

Add 5 grams of sugar, 2 grams of chicken essence, 1 gram of pepper, and 5 grams of mature vinegar. Stir-fry the seasonings until cooked. Pour in the peeled peanuts, add a little water starch, and stir-fry over high heat for a few times. Then turn off the heat and put it on the plate.

Well, this nutritious and delicious Kung Pao Chicken is ready. The chicken is tender and delicious, with rich flavor and rich color. It is served with white rice and bibimbap. It is the first choice for eating and drinking. Therefore, Kung Pao Chicken has the honorable title of "National Food". If you like it, try it at home.

The following are the ingredients and seasonings used:

Ingredients: half a pound of chicken breast, carrots, cucumbers, green peppers, green onions, red peppers, chili peppers, peeled peanuts

Seasoning: salt, cooking wine, sugar, chicken essence, aged vinegar, pepper Powder, soy sauce