Traditional stir fried "kung pao chicken"(chuan tong xiao chao gong bao ji ding )

Traditional stir fried "kung pao chicken"

Introduction:

Before making "Kung Pao diced chicken", let's introduce the historical allusion and origin of "Kung Pao diced chicken". I also introduced it to my friends in the group topic. This dish was made by Ding Baozhen, a loyal minister and good general of the Qing Dynasty. It was also his family's housekeeping dish. There are three kinds of legends about the origin of Gong Bao Ji Ding: first, Ding Baozhen was born in Guizhou Province. He was a Jinshi in Xianfeng Period of Qing Dynasty. He once served as governor of Shandong Province and then governor of Sichuan Province. He has always loved the dishes of stir fried chili, pork and chicken. It is said that when he worked in Shandong Province, he ordered his family kitchen to make "stir fried diced chicken in soy sauce", which was very appetizing, but it was not famous at that time. After he was transferred to governor of Sichuan, every time he met with a banquet, he would let the kitchen fry the diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with the guests. Later, he was granted the title of "Prince Shaobao" and "Ding Gongbao" by the imperial court for his meritorious service in defending the border and defending the enemy. The fried diced chicken cooked by his kitchen was also known as "Gongbao diced chicken". Second, Ding Baozhen was transferred to Sichuan Province to promote water conservancy. People felt his virtue and offered his favorite fried chicken, which was called "Gongbao chicken". Third, when Ding Baozhen was in Sichuan, he often paid a private visit. Once I had a meal in a small restaurant, and I had spicy chicken fried with peanuts. It was imitated by the chef, who named it Gongbao chicken. The so-called "Gong Bao" is actually Ding Baozhen's honorary title. According to the explanation in the dictionary of Chinese officials of all dynasties, officials at all levels in the Ming and Qing dynasties had "nominal titles". The highest virtual titles are "Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Taizi Shaoshi, Taizi Taifu, Taizi Shaofu, Taizi Taibao, Taizi Shaobao". All of the above are nominal titles granted to important ministers in the court, and they have no actual power. Some of them are posthumous gifts, commonly known as "palace titles". After Xianfeng, these empty titles no longer used "so and so teacher" but "so and so Bao", so these highest empty titles had another name - "Gong Bao". Ding Baozhen ruled Shu for ten years. He was upright as an official and made great achievements. He died in the 11th year of Guangxu. In order to recognize his achievements, the Qing court gave him the "crown prince and Taibao". As mentioned above, "Prince Taibao" is one of the "Gongbao", so the dish he invented was named "Gongbao diced chicken", which is also a memorial to Mr. Ding. As time goes by, many people don't know what "Gongbao" is, so they take it for granted to write "Gongbao chicken" as "gongpao chicken". Although there is a word difference, it has changed the original intention of commemorating Ding Baozhen. "Kung pao chicken" is a good stir fried dish for family banquets on New Year's day. The specific methods are as follows. "

Production steps:

Step 1: chicken breast, fried peanuts, red and green peppers, diced green onion, ginger slices, dried peppers, Chinese prickly ash, Pixian chili sauce, soy sauce, vinegar, sugar, chicken powder, salt, pepper, rice wine, Lake powder, peanut oil.

Step 2: dice the chicken, add salt, pepper, chicken essence and rice wine into it, and stir well.

Step 3: put in two teaspoons of water starch and stir well. Make chicken pulp for 10 minutes.

Step 4: add chicken essence, sugar and vinegar into the mixing bowl.

Step 5: add soy sauce, rice wine, pepper and salt into the bowl, then add a little water, starch and a little water, and mix well.

Step 6: heat the frying spoon on the fire, pour in the cold oil and smooth diced chicken. When the diced chicken is five years old, take it out and set it aside.

Step 7: use the bottom of the pan to fry pepper, and then add Pixian chili sauce to stir fry the red oil.

Step 8: stir fry the onion and ginger until fragrant.

Step 9: cook in a bowl and stir well, then add the smooth diced chicken and stir well over high heat.

Step 10: pour in ingredients and stir fry several times.

Step 11: add the fried peanuts and stir well.

Step 12: stir fry evenly, then take out the pot code plate, this dish only takes 5 minutes to make.

Materials required:

Chicken breast: 250g

Fried peanuts: 60g

Red and green pepper: 20g

Diced green onion: 30g

Ginger slices: 15g

Dried pepper: 5

Zanthoxylum: 15

Pixian chili sauce: 20g

Soy sauce: 15g

Vinegar: 10g

Sugar: 20g

Chicken powder: 2G

Salt: 2G

Pepper: a little

Yellow rice wine: 15g

Starch: a little

Peanut oil: 20g

Note: this dish features: bright red color, strong flavor, smooth and tender diced chicken, crisp peanut flavor, salty, sweet and slightly spicy, endless aftertaste. Warm tips: 1. The size of diced chicken should be cut evenly as far as possible, with a centimeter square as the best. Pulp system to repeatedly grasp even, to grasp the chicken sticky water until. 2. When frying diced chicken, the chicken can be fished out as soon as it changes color. At this time, the diced chicken is basically five mature. After being fished out, it will reach seven mature by using the residual heat of oil temperature. If the diced chicken is slippery for a long time, it will age and taste tender and smooth. Therefore, the action of frying must be fast, and the whole process of frying operation should not exceed 5 minutes. 3. The mixing of bowl juice and the proportion of various seasonings should be appropriate. After the finished dish is finished, the taste will be the best if it can taste sweet, salty, slightly sour and spicy. 4. Red and green pepper ingredients do not want more, a little bit can, in the past this dish is not put ingredients, so a little embellishment can.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chuan Tong Xiao Chao Gong Bao Ji Ding