Kung Pao Diced Chicken

Ingredients: chicken (chicken breast or thigh meat) 200 grams, 50 grams of peanut rice, 4 dried chili peppers, pepper, garlic, soy sauce, vinegar, salt, monosodium glutamate (MSG), cooking wine, fresh broth, ginger, green onion, sugar, cornstarch

Steps:

1. First, pat the chicken meat loosely, and then use a knife to cut into a 1-centimeter square diced peanut rice, cleaned, and put into the frying pan fry crispy or fry with salt to remove the skin. Dry chili peppers de-tipped and deseeded, cut into 1 cm sections, ginger, garlic peeled and sliced, white onion cut into minced form.

2. Toss the diced chicken with salt, soy sauce and cornstarch water. Salt, soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, cornstarch water with soup into a sauce.

3. hot pot, oil, burned to 60% hot, the dry chili pepper fried to brown-red, and then under the pepper, then under the mix of the chicken diced fried, while the ginger, garlic, green onion under the rapid stir-fry turn, add sauce stir-fry, when the pot will be fried (fried) crispy peanut rice into the can be.

Trivia

Chicken: Chicken is high in protein and low in fat. In addition, chicken protein is rich in essential amino acids, the content of which is very similar to the amino acid profile in egg and milk, and therefore a source of high-quality protein. Chicken lipids and beef, pork comparison, contains more unsaturated fatty acids - linoleic acid and linolenic acid, can reduce the body's adverse health LDL cholesterol content.

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