Kung Pao diced chicken
Introduction:
"Sichuan traditional dishes. It is made of diced chicken, dried pepper and peanuts. It is said that it was created by Ding Baozhen, a palace guard in the late Qing Dynasty. It is characterized by golden color, fresh and tender chicken, crispy peanuts, salty and spicy, slightly sweet and sour
Production steps:
Step 1: Fry peanuts first. Pour a small amount of oil into the pot. When the oil is 40% hot, pour the peanuts into the oil and stir fry them slowly over low heat. Turn the peanuts with a colander to make them heated evenly.
Step 2: stir fry the peanuts, sprinkle with a little salt and sugar, and let cool. The color of the peanuts will be darker after cooling, so pay attention not to over fry the peanuts when frying.
Step 3: put diced chicken 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 sections and remove the seeds. Mix all seasonings into sauce and set aside. Cut the scallion into 1 cm long pieces.
Step 5: heat the frying pan with high heat, pour in the right amount of oil, put in the dried pepper section and Zanthoxylum bungeanum, and fry it into brown red.
Step 6: stir fry diced chicken, add sauce and stir well.
Step 7: add ginger and scallion, stir fry until fragrant.
Step 8: add the fried peanuts and stir well
Step 9: Kung Pao diced chicken is ready. Let's try it.
Step 10: mix all seasonings into sauce and set aside.
Materials required:
Chicken breast: 250g
Peanuts: 50g
Salt: small amount
Garlic: 2 cloves
Ginger: 3 tablets
Scallion: right amount
Dry red pepper: 3
Chinese prickly ash: 10
Oil: right amount
Vinegar: 1 tbsp
Sugar: 1 tbsp
Soy sauce: 1 tbsp
Broth: 2 tbsp
Cooking wine: 1 tbsp
Starch: 1 tbsp
Note: chicken has the function of warming Qi, tonifying essence and marrow, tonifying deficiency and intelligence. Peanut kernel is rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, has enhanced memory, anti-aging, hemostasis, prevention of cardiovascular and cerebrovascular diseases, reduce the role of intestinal cancer; but after its fried, the nature of hot dry, it is not suitable to eat more.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Chuan Cai Gong Bao Ji Ding
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