Answer: Ingredients: 150 grams of thigh meat, 50 grams of peanut kernels, 20 grams of carrots, 10 grams of green and red bell peppers; 10 grams of peppercorns; 10 grams of dried red chili peppers; onion, ginger and garlic;

Accompaniment: 20 grams of sugar; 15 grams of vinegar; 15 grams of soy sauce; oyster sauce; Pixi County Bean Sauce; wine; salt; water starch;

Practice and step

1?Chicken thighs a rinse; tear off the skin, remove the chicken leg bone, will also try to remove the fat; will pick down the chicken leg meat cut into slightly larger dices; with a little fine salt, cooking wine, water starch slurry; add a little olive oil and mix well standby; peanut rice with microwave oven to deep fry and then prepare.

2?Onion, ginger and garlic cut into minced spare; carrots, green peppers, red peppers were cut into dices; pot of oil heating, add pepper grains frying small fire fragrance; and then into the dry red pepper deep-fried to crimson; peppers and dry red chili pepper are fished out and thrown out do not want to, this action should be fast, you can adjust the fire to the smallest; ginger and garlic into the end of the fire aroma.

3?Diced chicken pan slippery; after discoloration, add a little Pixian bean paste fried red oil; into the carrots slightly stir-fried; cooking with sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch sauce; into the peanut rice stir-fried evenly, will be diced green peppers and red peppers diced into stir-fried; sprinkle into the green onion stir-fried evenly to the pot.

4?Tips: 1. Be sure to use fresh chicken, frozen chicken will lose a considerable amount of moisture, resulting in a dry finished product. Chicken thigh meat is the best, chicken breast second. 2. first to the chicken batter, can be deodorized, flavor, tender, applicable to a variety of meats. 3. add a little olive oil or other oil mix, slippery chicken diced easy to loose also not stained the pan. 4. this dish, be sure to use a high flame stir fry. 5. carrots, diced green peppers, diced red bell peppers can be left out, I was in order to let my son to eat more vegetables, and also for the color scheme only put the. 6. dry red pepper frying Before you can cut into segments, I'm afraid that's too spicy, the whole put in the pot, even if this is also very spicy. 7. this method can be made Kung Pao meat, Kung Pao fresh shellfish, Kung Pao tofu ding, etc..

5?The traditional practice of kung pao chicken is to use only diced chicken and peanuts, and then people gave it more content, so that this dish becomes more nutritious and pleasing to the eye, such as adding some diced carrots, diced cucumbers and so on, I added carrots here and green peppers, red peppers, so that the improved kung pao chicken is not more tempting it?

6?Some restaurants write "Kung Pao Chicken" as "Gong Bao Chicken", which is not to understand the origin of this dish will make a mistake. Kung Pao chicken is Ding Baozhen's home cook created, Ding Baozhen is Guizhou Pingyuan (now Zijin) people, the Qing Xianfeng bachelor's degree, pay attention to cooking, when the governor of Shandong, has hired dozens of famous chefs for the home chef, treats often have "fried chicken" dish. After transferring to the governor of Sichuan, he introduced this dish to Sichuan, combining it with Sichuan's spicy customs and improving it to make it more popular for banquets. Because Ding Baozhen was once appointed by the Qing Dynasty as the Crown Prince of China (Gongbao), the dish was named "Diced Chicken with Gongbao", which is the origin of this dish.

Raw materials: 150 grams of leg meat, 50 grams of peanut kernels, 20 grams of carrots, 10 grams of green pepper and red pepper; 10 grams of pepper; 10 grams of dried red pepper; onion, ginger and garlic;

Accessories: 20 grams of sugar; 15 grams of vinegar; 15 grams of soy sauce; oyster sauce; Pixian soybean paste; wine; salt; water starch;

Practice and steps

Chicken legs a rinse clean; tear off the skin, remove the chicken leg bone, will also try to remove the fat; will pick down the chicken leg meat cut into slightly larger dices; with a little fine salt, cooking wine, water starch slurry; add a little olive oil and mix well and standby; peanut rice with microwave oven to fry and then prepare.

Shred onion, ginger and garlic into the end of the spare; carrots, green peppers, red peppers were cut into dices; pot of oil heating, add pepper grains frying small fire fragrance; and then into the dry red chili pepper deep-fried to crimson; peppers and dry red chili peppers are fished out and discarded do not, this action should be fast, you can adjust the fire to the smallest; put ginger and garlic into the end of the fire incense.

The chicken diced into the pot slip loose; after browning, add a little Pixian county bean paste fried red oil; into the carrots slightly stir-fried; cooking with sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch sauce; into the peanut rice stir-fried evenly, will be diced green peppers and red peppers diced into stir-fried; sprinkle into the green onion stir-fried evenly out of the pan can be.

Tips: 1. Be sure to use fresh chicken, frozen chicken will lose quite a bit of moisture, resulting in a dry finished product. Chicken thigh meat is the best, chicken breast second. 2. first to the chicken batter, can go fishy, taste, tender, applicable to a variety of meat. 3. add a little olive oil or other oil mix, slippery chicken diced easy to loose also not stained the pan. 4. this dish, be sure to use a high flame stir fry. 5. carrots, green pepper diced, red pepper diced can be left out, I was in order for my son to eat more vegetables, but also for the color scheme only put. 6. dry red pepper fried Before you can cut into sections, I was afraid that too spicy, the whole put in the pot, even so it is very spicy. 7. This method can be made Kung Pao meat, Kung Pao fresh shellfish, Kung Pao tofu ding, etc..

The traditional practice of kung pao chicken is to use only diced chicken and peanuts, and then people gave it more content, so that this dish becomes more nutritious and pleasing to the eye, such as adding some diced carrots, diced cucumbers and so on, and here I added carrots and green peppers, red peppers, so that the improved kung pao chicken is not more tempting it?

Some restaurants write "Gongbao Chicken" as "Gongbao Chicken", which is a mistake made by those who don't know the origin of this dish. Kung Pao chicken is Ding Baozhen's home cook created, Ding Baozhen is Guizhou Pingyuan (now Zijin) people, the Qing Xianfeng bachelor's degree, pay attention to cooking, when the governor of Shandong, has hired dozens of famous chefs for the home chef, treats often have a "fried chicken" dish. After transferring to the governor of Sichuan, he introduced this dish to Sichuan, combining it with Sichuan's spicy customs and improving it to make it more popular for banquets. Because Ding Baozhen had been appointed by the Qing Dynasty as the Crown Prince Shao Bao (Gongbao), this dish was named "Gongbao Chicken", which is the origin of this dish.