Kung Pao Chicken

Recipe Recommendations

• chicken breast 400 grams
• carrots 50 grams
• green pepper 30 grams
• peanuts 100 grams
• salad oil 30 grams
• refined salt 4 grams
• spiced powder 3 grams
• MSG 3 grams
• cooking wine 10 grams
• white sugar a little
• soy sauce a little
• diced green onion 3 grams
• ginger 3 grams

• salty and fresh
• fried
• half an hour
• ordinary

Steps for Kung Pao Chicken

1

Clean the chicken breast, cut it into small pieces, add cooking wine, refined salt, five-spice powder, monosodium glutamate, and dry starch.

2

Stir well and simmer for a while.

3

Wash the carrots and cut them into small pieces. Remove the stalks and seeds of the green peppers, clean them, cut them into small pieces. Cut the onions and ginger into the ground and place them on the plate for later use.

4

Put the oil in a hot pan and add the peanuts to stir-fry.

5

Stir fry the peanuts until done, remove from the heat and set aside.

6

Heat the pan with oil and add the chicken kernels.

7

Stir fry the chicken kernels smoothly and remove from the heat.

8

Put oil in a hot pan and saute chopped chives and ginger, and add carrot grains.

9

Stir fry well, add green pepper kernels.

10

Stir well, add in the smooth fried chicken kernels.

11

Stir fry evenly, add cooking wine, refined salt, five-spice powder, soy sauce, white sugar, and a little water.

12

Cook for a while, cook the chicken until done, and finally add MSG to taste.

13

Stir well and add the fried peanuts.

14

Stir fry evenly, remove from the pan, and place into a plate.

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