Kung Pao Chicken
The traditional and famous dish of Guizhou cuisine is named after Zuo Zongtang (former governor, also known as Gong Bao) loves to eat it. In countries such as the United States, the United States, it is synonymous with China cuisine.
Recipe Recommendations
- chicken leg meat appropriate amount
- peanuts appropriate amount
- dried red pepper appropriate amount
- peppercorns appropriate amount
- egg white appropriate amount
- onion appropriate amount
- rice wine appropriate amount
Steps for Kung Pao Chicken
1
Take the tender and tender chicken breast meat and pat it loose, cut it into 2 cm square pieces, and add seasoning.2
After the oil is heated, pour in the pepper, fry it until the aroma is fragrant, and remove the pepper.3
Add the dry red pepper strips and stir-fry until brownish red, then add diced chicken and stir fry.4
Add peanuts and egg white, stir and stir well.5
Pour in white sugar, vinegar, broth, wet starch, etc. to make sauce.Kung Pao Chicken Make Tips
Chicken: Chicken meat should not be eaten together with pheasant, soft-shelled turtle, carp, crucian carp, rabbit meat, shrimp, or green onions and garlic; eating it with sesame or chrysanthemum can easily cause poisoning; it should not be eaten with plums or rabbit meat, as it will lead to diarrhea; eating it with mustard causes excessive internal heat. Fried Peanuts: Peanuts should not be eaten with cucumbers or crabs, otherwise it will easily lead to diarrhea; peanuts cannot be eaten with muskmelons. Egg White: Egg whites cannot be eaten with white sugar, soy milk, or rabbit meat.