Kung Pao Chicken
Ingredients: bean paste,soy sauce,peanuts,cucumber,carrots,chicken legs,cooking wine,Jiang,garlic,vinegar,sugar,cornflour,pepper
Recipe Recommendations
- chicken legs 2 only
- carrots half a
- cucumber half a
- peanuts a small dish
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- cornflour appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Kung Pao Chicken
1
Bone the chicken legs, dice the meat, dice the carrot and cucumber, shred the ginger, slice the garlic, marinate the diced chicken with cooking wine, corn flour, and soy sauce, and make the seasoning sauce: 1 spoonful of soy sauce, 1 spoonful of cooking wine, a little vinegar, a little sugar, and a little cornflour.
2
Heat the oil in the pan, add the pepper and saute it until fragrant, remove it (forget to pat), add garlic slices and ginger shredded and saute it until fragrant.
3
Add bean paste and stir-fry.
4
Pour in diced chicken and stir fry.
5
Pour in diced carrots and diced cucumbers and stir fry.
6
Pour in the seasoning sauce prepared in advance and simmer.
7
After collecting the juice, pour in the peanuts and stir fry quickly and serve up.
8
It's done.