Today's Kung Pao Chicken has become a classic dish of Sichuan cuisine, check out the unique secrets of Anhui New Oriental Culinary College!

Kung Pao Chicken

Production process

On the origin of Kung Pao Chicken, there are three ways of saying it: one says: Ding Baozhen was originally from Guizhou, and he got a bachelor's degree during the reign of Xianfeng in the Qing Dynasty, and he was the governor of Shandong and then the governor of Sichuan. He has always liked to eat chili and pork, chicken stir-fried dishes, it is said that when serving in Shandong, he ordered his family chef to make "soy sauce popping chicken" and other dishes, very appetizing, but at that time this dish is not yet famous. After transferring to the Governor of Sichuan, every banquet, he let the home cook with peanuts, dried chili peppers and tender chicken stir-fried chicken, meat tender and flavorful, very popular with the guests. Later, he was appointed by the imperial court as "Prince Shao Bao", known as "Ding Gongbao", and the fried diced chicken cooked by his home cook was also known as "Gongbao Chicken". Secondly, Ding Baozhen came to Sichuan to improve the water conservancy, the people felt his virtue and offered his favorite fried diced chicken, which was called "Kung Pao Diced Chicken". Thirdly, when Ding Baozhen was in Sichuan, he often made private visits. Once in a small restaurant to eat, ate to peanut fried spicy chicken, asked the chef to copy, the chef to "Kung Pao Chicken" name. Today's Kung Pao Chicken has become a classic dish of Sichuan cuisine, look at Anhui New Oriental Culinary Institute's unique secret!

Main ingredient: chicken breast

Accessories: cucumber, carrots, five-spice peanut rice 1, white onion Seasoning: 3-4 dried chili peppers, peppercorns in moderation, ginger slices, garlic slices, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 1/2 tablespoon of salt, water starch in moderation, cooking oil in moderation

Making process:

1, chicken breast washed and dry water, cut into square small dices.

2, mix in water starch, a little salt and mix well, drizzle with cooking oil and marinate for 20 minutes.

3, green onions clean, cut into small sections; dried chili pepper cut off the ends, remove the seeds; carrots, cucumbers peeled and cleaned, cut into small square dices spare.

4, the bowl into the water starch 1 tablespoon, soy sauce 3 spoons, 1 spoon sugar, rice wrong 2 spoons, salt 1/2 spoon, mix well to make flavor sauce.

5, the pot on the fire oil to 3 into the heat, into the marinated chicken diced quickly slipped; to be white chicken, out of the oil.

6, pot to stay in the bottom of the oil, small fire sautéed ginger and garlic slices into the dry chili pepper, pepper sautéed.

7, the pan in turn into the carrot, cucumber fried.

8, then into the white onion, chicken stir fry for a moment.

9, adjust the gravy and stir-fry until the soup thickens.

10, turn off the fire into the peanut rice can be mixed.