Kung Pao Chicken
I have been so tired these past few days, and I don't want to go to the kitchen in the hot weather, but I have to make a favorite dish for my baby at every meal. Today, this Kung Pao Chicken is also my son's favorite dish. Every time he makes it, he is very popular and can eat an extra bowl of rice, so seeing that my son likes it, it's worth the trouble no matter how much he likes it. Every time I make it, I cut the baby chicken I bought into small pieces myself. I dare not buy the chicken breast meat sold outside because it feels not nutritious.
Recipe Recommendations
- spring chicken a
- potatoes of 2
- carrots half a
- green pepper one
- fungus 6 flowers
- peanuts 100 grams
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- explosion
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Ingredients: 1 baby chicken, 2 potatoes, half carrot, 1 green pepper, 6 dried fungus, 100 grams of peanuts, onion, ginger and garlic.
2
Dice carrots, potatoes, green peppers, hair fungus with water, and cut baby chicken into small pieces.
3
The chicken nuggets are filled with water.
4
Put a little oil in the pan and boil the sugar color.
5
Put the chicken pieces in a frying pan and stir fry until they change color. Add a little cooking wine and soy sauce.
6
Add a little water and bring to a boil over high heat.
7
Add potatoes, carrots, and fungus and stir fry.
8
Soak the peanuts in hot water for a while to remove the red clothes.
9
Put a little oil in the pan and stir fry the peeled peanuts until golden brown.
10
Pour the crispy peanuts into the diced chicken and stir fry.
11
Add a little salt, Zanthoxylum bungeanum powder, and chives out of the pan.