Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Gongbao chicken, a traditional Sichuan dish, is generally believed to be created by Ding Baozhen, governor of Sichuan Province in the Qing Dynasty. It is made of diced chicken, dried pepper and peanuts. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in western countries such as the United States and the United States, Kung Pao diced chicken is "rampant", almost synonymous with Chinese food, which is similar to spaghetti in Italian food. "

Production steps:

Step 1: prepare materials.

Step 2: lay the chicken on the chopping board, loosen it with the back of the knife, and then cut the chicken with a cross knife.

Step 3: cut the chicken into 2 cm diced meat, put it into a bowl, add 1 tbsp soy sauce, 1 tbsp starch and 1 tbsp oil, mix well.

Step 4: cut the dried red pepper into 2 cm segments, remove the seeds, cut the scallion into 1 cm segments, peel the ginger and garlic, wash and slice.

Step 5: blend all the ingredients into a sauce.

Step 6: add a little oil into the pan, heat it to 40% over high heat, add the marinated chicken, stir fry it quickly, and remove it immediately when you see that the meat begins to turn white.

Step 7: add the base oil to the pot again, heat it to 50%, fry the pepper granules, and then remove them.

Step 8: add dried pepper, garlic, scallion, ginger and stir fry until fragrant.

Step 9: pour in the chicken.

Step 10: stir the sauce well and pour it into the pot in a circle. Stir quickly and evenly.

Step 11: when you see the color on the chicken, sprinkle the fried peanuts on it, mix well and remove immediately.

Step 12: fragrant!

Materials required:

Chicken breast: 250g

Fried peanuts: 50g

Garlic: 10 petals

Ginger: 3 tablets

Onion: 1 Section

Dry red pepper: 4

Zanthoxylum bungeanum: 20

Vinegar: 1 tbsp

Sugar: 1 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Starch: 1 tbsp

Salt: small amount

Note: peanuts must be in the pot before cooking, so as not to stir fry in the pot for a long time, which will affect the crispness of peanuts.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding