There are many practices of "Kung Pao Chicken" on the Internet, but most of them belong to copycat versions of the self-created practices. If this misleading and misleading practice of learning from others continues, this famous historical dish will spread more and more astray. In a few years, when someone asks how to cook this dish and what is authentic, no one will be able to explain it clearly! That way, we will live up to this famous family banquet food given by Marshal Ding Baozhen, who created this dish, haha!
I believe that all historical dishes with cultural connotations should be tried not to make them out of shape, and the characteristics of traditional food culture should be maintained as much as possible so that they can be passed down from generation to generation.
I found that when making this dish, netizens put spicy bean paste and pickled pepper paste, and some fried it with ketchup and green and red peppers to look good. What's more, they also put in a lot of superfluous ingredients that cannot be matched by a stick. Everyone praised it and still called it "Kung Pao Chicken Diced". This dish was really robbed. I don't know what Ding Dashuai thought when he saw it, haha! Of course, you can carve and name innovative dishes at will, but you must be cautious about cultural dishes. If you leave the board, it will cause harm to your children. Especially professional chefs should be cautious!
In fact, this dish is simple and delicious to make. The key is to master the ratio of seasonings used. China food is absolutely perfect here. The same seasoning but the taste is vastly different. This is the secret of China cuisine. You can visit and look at the chefs at will when they are cooking, but after watching for a long time, you can't understand it. They all use the same things to stir-fry, but they can't produce that excellent taste!
Today, let's demonstrate how to make this Kung Pao Chicken Diced. Traditionally, it is made from whole chicken and meat, so today it is made from whole chicken. It can also be called "Gong Baozi Chicken". The method is as follows;
Kung Pao chicken
By GarnetJast
Recipe Recommendations
- broilers 850 grams
- green onions 50 grams
- fried peanuts 50 grams
- dried chili 6 grams
- chili powder 3 grams
- peppercorns 1 grams
- ginger 15 grams
- garlic slices 15 grams
- white sugar 20 grams
- balsamic vinegar 20 grams
- soy sauce 15 grams
- salt 2 grams
- MSG 2 grams
- pepper 0.5 grams
- cooking oil 25 grams
- starch appropriate amount
- sweet and sour
- explosion
- ten minutes
- simple
Steps for Kung Pao chicken
1
Blend and thicken in a bowl; put 20 grams of white sugar, 20 grams of balsamic vinegar, 20 grams of rice wine, 15 grams of soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, 0.5 grams of pepper powder, and 10 grams of water starch in the bowl and stir well for later use.
2
Pick the chicken; Step 1, first draw the knife deep from top to bottom in the middle of the chicken's chest to the bone, and then turn it over and draw the knife deep from top to bottom in the middle of the chicken's back to the bone.
3
Step 2: At the root of the chicken's shoulder armor, a deep knife is drawn at the junction between the root of the chicken wing and the body bones to cut off the connected parts of the muscles and flesh to separate them.
4
Then hold the knife in his right hand and hold the chicken body, hold the chicken wings in his left hand, and pull it to the left to separate the bones and flesh of half of the chicken's body.
5
Then turn the chicken over and follow the other side of this operation. This picture shows a demonstration after the body has been stripped of its bones.
6
Step 3: At this time, the chicken's body bones are no longer meatless, so they can be used to make soup or discard them. Then cut the chicken legs and chicken wings with the tip of the knife to remove the bones inside, and cut the removed chicken clean meat and skin into two centimeters. Make the pieces.
7
Add a little salt first to add the bottom flavor.
8
Add a little pepper to remove the fishy smell, then add appropriate amount of rice wine and grasp well.
9
Finally, add appropriate amount of dried corn starch and add a little water and grasp well.
10
Fully blend the water to make it sticky and non-turbid.
11
Add rapeseed oil or peanut oil to fry a stir-fry spoon on fire, add pepper grains, and fry until fragrant. Then add diced dried chili peppers, chopped ginger, garlic slices and half of the diced onions, stir-fry until fragrant. After the dried peppers change color, pour in the paste. The chicken is smooth and loose.
12
Pour the chicken into the pan until it is smooth and discolored slightly. Pour into the chili powder and stir fry.
13
Stir fry until the oil is red, add the remaining diced green onion, cook, add into a bowl, sauce, and stir fry over strong heat.
14
Wait until the sauce is gelatinized and fully absorbed into the chicken pan and there is no excess soup. Pour in the peanuts.
15
Pour in the fried peanuts and stir well before serving.Kung Pao chicken Make Tips
Characteristics of this dish; sensory; color is oily and bright, smooth without excess soup, and only a little oil on the plate; taste; sweet, sour, salty, spicy and smooth, tender meat, and crispy peanuts. Warm tips: 1. When picking chicken legs and chicken wings, use the tip of the knife to cut the meat against the bones, and then use the back third of the blade to scrape the bones again, so that the fascia can be scraped open and the flesh can be separated by gently tearing. 2. When cooking, use gentle fire first and then martial arts. When stir-frying, use slow fire, and stir-frying pepper, onion, ginger, garlic, and slippery meat. After cooking, use strong fire. You can also fish out the meat first and then stir-fry the small ingredients, but you can also cook it in one pot to save fuel at home. 3. Use 850 grams of chicken to make this dish. The ratio of seasonings to the bowl is 20 grams of white sugar, 20 grams of balsamic vinegar, 20 grams of rice wine, 15 grams of soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, 0.5 grams of pepper powder, 10 grams of water starch and stir well. After the frying is completed, it is best to be able to taste all the sauces and ingredients. Da Chao Shao's traditional dish "Gong Bao Zi Chicken" that is most suitable for this season is ready for reference by beginners!