Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Gongbao diced chicken is a famous traditional dish in Sichuan. It is said that it was created by the chef of Prince Shaobao Ding Baozhen in the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes when he was busy with his official business and came home late, the chef found out the temper of the adult, so he picked up some ready-made diced chicken, hot peppers and peanuts in the kitchen, fried them in a hot pot and served them, which was very popular with the adult. After he became an official in Sichuan, the chef came with him from Shandong. He saw that Tianfu peanuts were no less than Shandong peanuts. After combining with Sichuan's spicy custom, he improved it and added a little sugar to make it fresh. Mr. Ding praised the move. All the officials and friends who came to dinning's house for dinner praised the unique flavor of diced chicken. Because Ding Baozhen was once known as Prince Shaobao (respectfully known as Gongbao), he jokingly called this dish "Gongbao chicken", which later became popular all over the country until today

Production steps:

Step 1: Ingredients: chicken breast, fried peanuts < br > < br > seasoning: sugar, salt, soy sauce, starch, pepper, ginger, garlic slices, < br > < br > cooking wine, Pixian Douban, dried pepper, edible oil

Step 2: wash the chicken breast, wipe dry the water, and cut it into square cubes; wash the scallion and cut it into small sections; cut off the two ends of the dried pepper, and remove the pepper seeds.

Step 3: mix diced chicken with starch (2 tbsp, 30ml) and soy sauce (1 tbsp, 15ml), marinate for 20 minutes.

The fourth step: in the small bowl, add the water powder (1 tablespoons, 15ml), soy sauce (1 tablespoons, 15ml), salt, sugar and cooking wine, and mix evenly to make the sauce less seasoned.

Step 5: put the pot on the fire until 60% heat, then add the diced chicken, quickly stir fry until scattered, and set aside when the chicken is mature.

Step 6: leave the bottom oil in the pot, heat it up, put the Chinese prickly ash and dry pepper into the pot, and stir fry it with a small fire to make it fragrant.

Step 7: add scallion, ginger, garlic and diced chicken and stir fry for a while.

The eighth step: finally, add the sauce. When the soup thickened, add the peanuts and stir fry them.

Step 9: characteristics: sour, slightly sweet, slightly hemp, crisp

Materials required:

Chicken breast: moderate

Fried peanuts: right amount

White granulated sugar: right amount

Salt: right amount

Soy sauce: right amount

Starch: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger powder: appropriate amount

Garlic slices: appropriate amount

Cooking wine: moderate

Pixian Douban: moderate

Dry pepper: right amount

Edible oil: right amount

Note: the fried peanut kernel must be put in before it comes out of the pot to keep its crispy taste.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Original

Chinese PinYin : Gong Bao Ji Ding