Traditional production of "Gongbao diced chicken"(chuan tong zhi zuo gong bao ji ding )

Traditional production of "Gongbao diced chicken"

Introduction:

"Before, I have introduced the allusions and practices of" kung pao chicken "in blogs and logs of other websites. Gongbao diced chicken is one of the representative dishes of Sichuan cuisine. It has a history of more than 100 years. It was invented by Ding Baozhen, a famous minister in the late Qing Dynasty, and specially cooked by Ding's private kitchen. It is his favorite dish! Ding Baozhen, born in Pingyuan, Guizhou Province, was an old minister of three generations in the late Qing Dynasty. He was an official for 32 years from the third year of Xianfeng to his death in 1885. He once served as the magistrate of Changsha, Hunan Province, governor of Shandong Province and governor of Sichuan Province. This man is honest and upright, and has a good reputation among the officials and the people. Ding Baozhen, who had led the army to fight against the encirclement of the capital, was also regarded as a meritorious rescuer. The emperor attached great importance to him, and he was awarded the title of crown prince. Although Shaobao had no real power, it was granted by the royal court, so it had a high status. Shaobao was not only the prince's teacher, but also the emperor's advisor. His colleagues in the officialdom respected him as "Ding Gongbao". Since it's the fried chicken invented by Mr. Ding, it's naturally called "Gongbao chicken". Ha ha, as the saying goes, chicken goes with people, and one person gets the way. That's why even the fried chicken is officially called, ha ha! According to historical records, in the past, when making this fried diced chicken, all the people who had dinner at Mr. Ding's house used chicks. Generally, it was required to use a kilo and a half to two kilos of free range chicken, which was made by removing bones and then frying. Now many people use chicken breast, the taste and taste is much worse! I also often use chicken breast to fry, mainly for the convenience of the map. The seasoning of fried "kung pao chicken" is also very simple. In the past, it used to be made by natural fermentation of old Sichuan, and then made by artificial soy sauce. In addition to soy sauce, there are hot pepper noodles, Chinese prickly ash, dry pepper, sugar, vinegar, peanut, onion and ginger. However, the proportion of compatibility is strict. It should be spicy, sweet and sour, salty and fresh, and the taste is correct only after frying Leave a small amount of red oil, but no soup is right. The peanuts in it should keep crisp taste from beginning to end, and never collapse. Today, I'm going to make this traditional "kung pao chicken". Since there are no chickens, I use chicken leg meat. The specific method is as follows. "

Production steps:

Step 1: chicken legs, fried peanuts, diced green onion, garlic slices, ginger slices, Chinese prickly ash, bullet pepper, chili noodles, fresh soy sauce, vinegar, sugar, chicken powder, salt, rice wine, pepper powder, Lake powder, cooking oil.

Step 2: bone the chicken leg first.

Step 3: cut the chicken leg into even diced meat. The size of the diced meat is two centimeters square, and it will shrink nearly half after frying. Therefore, the diced chicken should not be too small.

Step 4: put the diced chicken into a bowl, put salt, pepper, chicken powder, a little soy sauce and yellow rice wine into it, and then put the right amount of starch into it.

Step 5: put a little oil in the diced chicken, marinate for 10 minutes.

Step 6: add 15 grams of soy sauce, 20 grams of vinegar, 20 grams of sugar, then add a little chicken powder or monosodium glutamate, salt, yellow rice wine and appropriate amount of water starch.

Step 7: in addition to leaving a small amount of scallion and ginger in the pan, put most of the scallion, ginger and garlic slices into the sauce and set aside.

Step 8: heat the frying spoon on the fire, add cooking oil, when the oil temperature is 30% to 40%, pour in the diced chicken to disperse, remove the diced chicken after it changes color.

Step 9: leave the bottom oil in the pot, put the pepper into the pot, and stir the pepper with a small fire.

Step 10: after stir frying pepper, add dried diced pepper (it is recommended to use bullet pepper, which is short and thick, and it will be very fragrant after stir frying with oil, and it is not very spicy). After stir frying pepper, add a little onion and ginger.

Step 11: then pour in the smooth diced chicken and sprinkle with a little hot pepper noodles. If you like spicy food, put more.

Step 12: put chili noodles in the pot and stir fry with diced chicken for several times. Stir out red oil and cook in a bowl. Stir well with high heat.

Step 13: pour the fried peanuts into the pan and stir fry evenly.

Step 14: the amount of Euryale ferox should be appropriate, and it is best to see the oil but not the juice in the plate after coding.

Step 15: enjoy while it's hot.

Materials required:

Chicken leg: 450g

Fried peanuts: 50g

Diced green onion: 50g

Garlic slices: 15g

Ginger slices: 15g

Chili: 8

Zanthoxylum bungeanum: 20

Fresh soy sauce: 15g

Chili noodles: 1g

Vinegar: 20g

Sugar: 20g

Chicken powder: or MSG 2G

Salt: 2G

Yellow rice wine: 20g

Pepper: a little

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features: golden red color, attractive aroma, sweet and sour salty, spicy aftertaste, tender chicken, crispy peanuts, feast drink can be called the best. Warm tips: 1. When picking chicken, you should pay attention to the technique and steps. If you are proficient, you can finish it at one go. The diced chicken should be cut evenly, and the method of chopping can also be used. 2. The ratio of sauce to sauce should be well controlled. For 400-450 grams of chicken, 15 grams of soy sauce, 15 grams of yellow rice wine, 20 grams of vinegar, 20 grams of sugar and salt should be used. Use 50-80g green onion, 15g ginger and 15g garlic, and 50g-70g fried peanuts. The best choice for peanuts is small peanuts with full grains, which are crispy. 3. Slide the diced chicken until it's ripe, because you have to fry it later. When frying, it's better to put chili powder in the pot together with diced chicken to make it slightly damp and stir fry red oil. If the chili powder is put in the pot first, it's easy to paste, and the oil is not easy to stir fry red, so it doesn't sell well. This kind of big stir fry spoon is suitable for families to make "Gongbao diced chicken" with traditional methods. Taste and appearance are very good, the taste is not inferior to the general restaurant, ha ha! For your reference!

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Chuan Tong Zhi Zuo Gong Bao Ji Ding