Kung Pao Chicken
Ingredients: soy sauce,salt,coriander,carrots,MSG,white sugar,onion,Jiang,garlic,white vinegar,oil,chicken breast meat,raw peanuts
Recipe Recommendations
- chicken breast meat 500 grams
- carrots one
- raw peanuts 50 grams
- oil appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- white vinegar appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Kung Pao Chicken
1
Wash the chicken breast meat and cut it into small pieces, cut the carrots into small pieces, and use chopped green onion to set aside
2
Raw peanuts for spare
3
Mix the juice first: Put the salt, white sugar, soy sauce and white vinegar in a bowl and mix well
4
Heat the pan and add appropriate amount of oil
5
Pour cold oil into the peanuts and fry slowly over low heat
6
After the peanuts change color, they can be taken out of the pot
7
Leave the base oil in the pan, add the chicken nuggets and stir fry until the chicken nuggets turn white
8
Add the carrots and continue to stir fry a few times
9
Pour in the green onions, ginger and minced garlic and stir-fry until fragrant
10
Add the sauce and continue to stir to create the aroma
11
Add appropriate amount of water (I added a little too much), cover and cook for about 10 minutes
12
The soup is almost done
13
Pour in the fried peanuts, stir fry a few times, sprinkle with some MSG and serve out
14
Serve and add a few slices of cilantro to garnishKung Pao Chicken Make Tips
When frying peanuts, cool oil, cool peanuts and low heat