As it is generally believed that kung pao chicken was officially created in Sichuan when Ding Baozhen was the governor of Sichuan, it was created and spread in Sichuan, and in the long years since then, kung pao chicken mainly went to the north and south of the Yangtze River and overseas through the Sichuan Restaurant with huge market.
Kung pao chicken's reputation is widely spread, so it belongs to Sichuan cuisine. At the same time, because Ding Baozhen is from Guizhou, kung pao chicken can also be regarded as Guizhou cuisine, that is, Guizhou cuisine. ?
Kung pao chicken's practice introduces the cuisine and its function in detail.
Kung pao chicken's production materials: main ingredients: tender chicken breast 250.
Seasoning: peanuts, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, pepper, ginger, garlic, chopped green onion, salt, soy sauce and cooking wine.
Features of kung pao chicken: kung pao chicken, a traditional Sichuan dish. Stir-fried with diced chicken, dried peppers, peanuts, etc.
Legend has it that it was named after the creation of Ding Baozhen's chef in Gongbao in the late Qing Dynasty. It is characterized by fresh and delicate fragrance, spicy but not dry, with a slightly sweet and sour taste.
Ding Baozhen, a native of Pingyuan (now Zhijin), Guizhou Province, was a scholar of Xianfeng and paid attention to cooking. When he was governor of Shandong Province, he once hired dozens of famous chefs as home cooks, and often had a dish of "fried diced chicken" when entertaining guests.
After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined it with the spicy custom of Sichuan, and improved it to entertain guests, which was very popular. The post-cooking method leaked out and was adopted by the restaurant.
Ding Baozhen was once named Prince Shaobao (honorably called Gong Bao) by the Qing Dynasty, and this dish was named "kung pao chicken". Now it has become popular all over the country. There are slight differences in varieties from place to place, and there are Kung Pao diced meat that evolved chicken into diced meat.
Take the tender chicken breast, pat the meat loose, brush it with a 3 mm square cross pattern, then cut it into 2 cm square pieces, add salt, soy sauce and wet starch and mix well.
Parch peanuts, cool, peeling, and cutting dry red pepper into 2cm long segments. Put sugar, vinegar, soy sauce, monosodium glutamate, broth and wet starch together in a bowl to make a sauce.
Heat the pan with base oil, first add pepper, fry until fragrant, then remove pepper, then add dried red pepper and stir-fry until brown, add diced chicken and stir-fry until scattered, add cooking wine and stir-fry until fragrant, then add ginger, garlic and chopped green onion, quickly pour in seasoning sauce, add peanuts to the juice and stir-fry evenly.
Kung pao chicken is one of the most representative dishes in Sichuan cuisine. It was founded by Ding Baozhen, then governor of Sichuan, who was Zhijin, Guizhou. It was created when he was governor of Sichuan, and it has been passed down to this day.