Sichuan cuisine Family Edition: Kung Pao diced chicken(chuan cai jia ting ban gong bao ji ding )

Sichuan cuisine Family Edition: Kung Pao diced chicken

Introduction:

"Kung Pao diced chicken is a delicious meal! Recently, everyone is cooking Sichuan cuisine, and I also like to eat it. Kung Pao diced chicken is a dish that everyone generally likes to eat. There are many versions of Kung Pao diced chicken. Today, I'm cooking Kung Pao diced chicken in my family's taste. My friends and relatives all like this Kung Pao diced chicken made by me! Every time I do it, it's all polished very quickly. I've made several versions of Kung Pao diced chicken. Today, I'll make this very homely one. Here to share with you, I hope you like and support! Today's version is a slightly spicy family version of kung pao chicken

Production steps:

Step 1: clean cucumber, carrot and scallion and set aside.

Step 2: clean the chicken breast.

Step 3: soak peanuts in warm water.

Step 4: cut cucumber, carrot and scallion into more than one centimeter cubes.

Step 5: cut chicken into cubes slightly larger than cucumber, stir with cooking wine and soy sauce, add a little powder and oil, stir and marinate.

Step 6: peel the peanuts, remove the moisture from the outside with a paper towel, put them into a cool oil pan and fry them over medium heat.

Step 7: when the color of peanuts turns yellow, put them out of the pot.

Step 8: heat up the frying pan and cool the oil 60% hot. Add pepper, large ingredients and fragrant leaves to fry until fragrant.

Step 9: deep fry the bean paste until fragrant, then add the diced green onion immediately.

Step 10: stir fry the diced chicken and carrots.

Step 11: add sugar and soy sauce and stir fry.

Step 12: add diced cucumber and fried peanuts, stir fry and add chicken essence. Pour in a little vinegar and stir fry well.

Materials required:

Cucumber: 80g

Chicken breast: 250g

Carrot: 80g

Peanuts: 80g

Green onion: one

Pixian bean paste: a spoonful

Raw soy sauce: a spoonful

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Chicken essence: a little

Note: 1. If you want to eat spicy, you can put some dry pepper in it. If you can't eat too spicy, put less bean paste and a little salt. 2. Douban sauce is very salty. A spoonful of Douban sauce and a spoonful of soy sauce need not be added. 3. If you want to buy peanuts quickly, just buy some ready-made ones. 4. The way to smooth the chicken is to add the diced chicken into the oil pan at 60% heat, and then stir fry for a few times after all the colors.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Original

Chinese PinYin : Chuan Cai Jia Ting Ban Gong Bao Ji Ding