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 made by frying chicken, red pepper and peanuts in a pan. This delicious dish was originally Ding's private kitchen, but it became well-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". "Prince Taibao" is one of the "palace treasures", 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.

material

Chicken breast 250g carrot 100g cucumber 100g peanut 50g.

Practice steps

1, scallion 1 segment, ginger, soy sauce 5g, cooking wine 20g, vinegar 10g, water starch 5g, salt 2g, peanut oil 10g, dried pepper 10 root, 30 Chinese prickly ash and a little pepper.

2, chicken breast soaked in water in advance, washed to remove blood.

3. Cut the chicken breast into about one inch.

4. Add 5g soy sauce, 10g cooking wine, water starch, pepper, peanut oil and a little salt.

5. Stir the seasoned chicken breast evenly to make it evenly sized.

6. Peel the carrot, cut the cucumber into strips and cut the seeds with a knife.

7. Cut carrots and cucumbers into pieces about the size of chicken breast, cut ginger into pieces, and cut green onions into small pieces with the size of 1 cm.

8. Start the oil pan, burn the oil to 50% heat, pour in the washed and dried peanuts, fry on low heat until the peanut skin changes color slightly, and then pick it up.

9. Carry out the last step after frying peanuts, and prepare the sauce: add 1 spoon starch, 1 spoon soy sauce, 2 tablespoons soy sauce, 3 tablespoons balsamic vinegar, a little pepper and salt to the bowl, and add a little water to mix well.

10, heat the pan, pour in 10g peanut oil, and stir-fry the pepper and dried pepper with low heat.

1 1, dried peppers and prickly ash, stir-fry until fragrant, then take them out and discard them.

12, stir-fry the fragrant oil directly into the onion and ginger slices, and continue to stir-fry for fragrance.

13, add the marinated chicken breast, stir-fry over high fire, and you can see that the chicken breast is rapidly turning from pink to white. After the chicken breast turns completely white, pour in the prepared sauce and continue to stir well.

14. Pour in the sauce and stir-fry for dozens of seconds before adding carrots and cucumbers. If you like carrots to be soft, you can put them in advance and stir-fry for one minute before adding cucumber granules.

15, the last step, add the fried peanuts, turn off the heat, stir slightly evenly, and take out the pot!

16, such a seemingly complicated dish, in fact, it takes almost no more than five minutes from the chicken breast to the pot. It is a time-saving and very delicious dish. Would you like to try it, too?

Tips

1. The chicken breast should be soaked in water for about ten minutes to remove the fishy smell of the chicken. 2. Cut the chicken breast to the same size as possible, so that all the chicken breasts can be cooked at the same time. 3. Cucumber granules and peanuts should not be heated for too long, otherwise they will lose their taste.