Kung Pao diced chicken(chuan cai gong bao ji ding )
Kung Pao diced chicken
Introduction:
"It's a classic Sichuan dish."
Production steps:
Materials required:
Chicken breast meat: 300g
Peanuts: 150g
Scallion: 20g
Ginger: 5 pieces
Garlic: 5 pieces
Dried pepper: 5 pieces
Chinese prickly ash: 10g
Peanut oil: 30 ml
Egg white: 1
Starch: 3 G
Cooking wine: 10 ml
Soy sauce: 15ml
Sugar: 15g
Vinegar: 5 ml
Water: 30 ml
Salt: 4 g
Chicken essence: 2G
matters needing attention:
Production difficulty: Advanced
Technology: stir fry
Production time: three quarters of an hour
Taste: spicy
Chinese PinYin : Chuan Cai Gong Bao Ji Ding
Kung Pao diced chicken
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