Kung pao chicken(niu shi gong bao ji ding )

Kung pao chicken

Introduction:

"Who said that fried Kung Pao diced chicken must choose chicken leg meat, girl? I use chicken breast meat, which is quite smooth and delicious! It's slightly spicy, salty and fresh, with a sweet aftertaste. It's a good meal. Please have a taste! "

Production steps:

Step 1: clean the chicken breast (large or small).

Step 2: prepare the above ingredients (a large number of scallion, garlic slices, minced ginger, small dry pepper, chili noodle, Pixian bean paste, peanut), small bowl of sauce.

Step 3: first give the diced chicken a good pulp, put a few spoonfuls of starch, a little water, a little cooking wine, white pepper, a little salt, a little oil, marinate for 15 minutes.

Step 4: put cooking wine, vinegar, soy sauce, three spoonfuls of sugar (or xylitol) and chicken essence into a small bowl of seasoning in turn, mix well, and soak the onion, ginger and garlic in it.

Step 5: pour oil into the frying pan, add diced chicken, stir fry, remove and set aside.

Step 6: clear the pan, pour in the base oil, lower the heat, add the bean paste, small dry pepper, chili noodles, stir fry the red oil.

Step 7: put in a small bowl of sauce and turn to medium heat.

Step 8: pour the diced chicken into the pot and stir well with the sauce.

Step 9: put in the scallion and peanuts, quickly turn the spoon and pan to remove.

Step 10: fill the plate with rice!

Step 11: slightly spicy and delicious ~ pour it on the rice to make delicious rice.

Materials required:

Chicken breast: moderate

Peanuts: moderate

Scallion: right amount

Ginger powder: appropriate amount

Garlic: right amount

Bean paste: right amount

Small dry pepper: right amount

Chili noodle: right amount

Starch: right amount

Cooking wine: moderate

White pepper: right amount

Vinegar: right amount

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: when making diced chicken, you must add a little water, which can make the chicken breast more tender and smooth. After mixing, add a little oil to prevent the diced chicken from sticking in the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Niu Shi Gong Bao Ji Ding