Kung Pao Chicken
By EastonDavis
Kung Pao Chicken Diced is a traditional and famous dish in Sichuan. Legend has it that it was created by the chef of Prince Shao Bao Ding Baozhen during the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes when he returned to the house when he was busy with official business, the kitchen figured out the adults 'temperament and would grab some ready-made diced chicken, chili, peanuts, etc. in the kitchen, stir-fry them in the pan and serve them, which was very popular with Lord Ding. After he entered Sichuan to become an official, his kitchen also accompanied him from Shandong. He saw that Tianfu peanuts were no inferior to Shandong peanuts. They were combined with Sichuan's spicy customs and improved them, adding a little sugar to the fresh taste. Lord Ding praised this move. Officials, relatives and friends who came to Ding Mansion for a banquet also praised the unique flavor of diced chicken. Since Ding Baozhen was once awarded the title of Prince Shaobao (respectfully known as Gong Bao), this dish has since been nicknamed "Gong Bao Chicken Dined" and has since become popular across the country until today.
Recipe Recommendations
- chicken breast appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- scallion appropriate amount
- dried chili 3-4 a
- pepper appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- soy sauce 3 scoops
- white sugar 1 scoop
- rice vinegar 2 tablespoons
- salt 1/2 scoop
- water starch appropriate amount
- edible oil appropriate amount
Steps for Kung Pao Chicken
1
Wash the chicken breast, dry it with water, and cut it into square dices.
2
Add water, starch, and a little salt, mix well, sprinkle with cooking oil and marinate for 20 minutes.
3
Wash the green onions and cut them into small pieces; cut off the dried peppers at both ends and remove the seeds; peel and wash the carrots and cucumbers, and cut them into square dices for later use.
4
Add 1 tablespoon of water starch, 3 tablespoons of soy sauce, 1 tablespoon of white sugar, 2 tablespoons of rice, and 1/2 tablespoons of salt into a bowl, mix well to make a sauce.
5
Put the oil in the pan on heat and cook until it is 30% hot. Add in the marinated diced chicken and smooth quickly. When the chicken is white, remove and drain the oil.
6
Leave the oil in the pan, stir-fry the ginger and garlic slices over low heat, then add in the dried peppers and pepper and stir-fry until fragrant.
7
Put the carrots and cucumbers in the pan in turn and stir-fry them until done.
8
Then add the chopped green onion and diced chicken and stir fry for a while.
9
Add in the sauce and stir fry until the soup becomes thicker.
10
Turn off the heat and add in the peanuts and mix well.
11
Characteristics: Fresh, fragrant and tender, spicy but not dry.