[Kung Pao Chicken Diced] is one of the famous traditional dishes in Sichuan for a long time.
According to legend, during the Xianfeng period of the Qing Dynasty, there was a Jinshi Ding Baozhen, who served successively as governor of Shandong and governor of Sichuan. He was once given the title of "Prince Taibao" and known as "Ding Gongbao." When Ding Gongbao first entered Sichuan, Sichuan people held a banquet. There was a dish of diced chicken fried with chili peppers, which was very popular with Ding Gongbao. When asked for the name of the dish, the owner told him "Gong Bao chicken diced" in order to please Ding Gongbao, so it has been passed down to this day.
Kung Pao Chicken
By AhmadRyan
Recipe Recommendations
- chicken breast meat 300 grams
- carrots appropriate amount
- green pepper appropriate amount
- egg white appropriate amount
- starch appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- refined salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
Steps for Kung Pao Chicken
1
Clean the chicken breast meat, cut it into diced pieces, place it on a plate, add egg white, starch, cooking wine, refined salt, and soy sauce, stir well, and marinate for a while.
2
Cut carrots into small pieces and green peppers into small pieces. chopped green onion, minced ginger.
3
Wash the peanuts, peel them, fry them in an oil pan until golden brown, remove them, and place them on a plate for later use.
4
Put the oil in a hot pan, soak the mixed chicken in the oil, remove it, and serve on a plate for later use.
5
Put the oil in a hot pan and saute chopped chives and ginger, carrot pieces, and green pepper pieces.
6
Pour in the oiled diced chicken, add refined salt, white sugar, cooking wine, soy sauce, add a little clear soup, and simmer for a while.
7
Finally add the fried peanuts and mix well with MSG.
8
Remove from the pan and plate.