Kung Pao Chicken
Kung Pao Chicken Diced is a traditional and famous dish in Sichuan. Legend has it that it was created by the chef of Prince Shao Bao Ding Baozhen during the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes when he returned to the house when he was busy with official business, the kitchen figured out the adults 'temperament and would grab some ready-made diced chicken, chili, peanuts, etc. in the kitchen, stir-fry them in the pan and serve them, which was very popular with Lord Ding. After he entered Sichuan to become an official, his kitchen also accompanied him from Shandong. He saw that Tianfu peanuts were no inferior to Shandong peanuts. They were combined with Sichuan's spicy customs and improved them, adding a little sugar to the fresh taste. Lord Ding praised this move. Officials, relatives and friends who came to Ding Mansion for a banquet also praised the unique flavor of diced chicken. Since Ding Baozhen was once awarded the title of Prince Shaobao (respectfully known as Gong Bao), this dish has since been nicknamed "Gong Bao Chicken Dined" and has since become popular across the country until today.
Recipe Recommendations
- chicken breast appropriate amount
- white granulated sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- water starch appropriate amount
- pepper appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- cooking wine appropriate amount
- Pi County Douban appropriate amount
- dried chili appropriate amount
- edible oil appropriate amount
Steps for Kung Pao Chicken
1
Ingredients: chicken breast meat, fried peanuts seasoning: white sugar, salt, soy sauce, water starch, pepper, minced ginger, garlic slices, cooking wine, Pi County watercress, dried peppers, edible oil, appropriate amount
2
Wash the chicken breast, dry it with water, and cut it into square dices; wash the green onions and cut it into small pieces; cut off the dried peppers at both ends and remove the pepper seeds.
3
Stir in diced chicken with water starch (2 tablespoons, 30ml) and soy sauce (1 tablespoon, 15ml), mix well, and marinate for 20 minutes.4
In a small bowl, add water starch (1 tablespoon, 15ml), soy sauce (1 tablespoon, 15ml), salt, white granulated sugar and cooking wine, mix well to make sauce.
5
Place the pan on heat and cook until it is 60% hot, add the diced chicken and stir fry quickly until scattered, until the chicken is ripe and colored.
6
Leave the base oil in the pan, heat it, add the pepper and dried pepper, and stir-fry over low heat to create the fragrance.
7
Then add the green onions, shredded ginger, garlic slices and diced chicken and stir fry for a while.
8
Finally, add the sauce, wait until the soup becomes thicker, add the peanuts and stir fry for a few times.
9
Characteristics: Sour, slightly sweet, slightly hemp, crispKung Pao Chicken Make Tips
The fried peanuts must be added just before the dish is finished cooking to maintain their crispy and fragrant texture.