Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"[Gongbao diced chicken] has a lot of information on the Internet, so I won't repeat it. I've done it many times, and today I do it again. I feel that the taste of small litchi is good (vinegar is slightly heavier than sugar, with litchi flavor)! All of a sudden, I have a passion. While doing this, I carefully recorded the measurement, sorted out the practice and shared it with you. I think measurement is still very important, especially for classic dishes, it's not only about home-made or restaurant cooking. If there is weight, there will be a standard, so the taste will not be distorted. So if you want to make this dish, please weigh it strictly and be lazy. "

Production steps:

Step 1: mix all the ingredients in the seasoning

Step 2: soak the scallion and ginger powder in the juice water and set aside

Step 3: wash the chicken and dry it with kitchen paper; spread it flat and pat it with a knife

Step 4: quickly chop the knife with the blade and cut the cross (without cutting) horizontally and longitudinally

Step 5: quickly chop the knife with the blade and cut the cross (without cutting) horizontally and longitudinally

Step 6: then cut into 1-1.5cm diced meat

Step 7: inside the diced chicken, pour in the marinade, namely cooking wine and salt, and stir the chicken with your hands

Step 8: when the chicken has no water and becomes sticky, put in the cornmeal and continue to grasp it with your hands

Step 9: when the chicken has no water and becomes sticky, put in the cornmeal and continue to grasp it with your hands

Step 10: heat the pan over high heat, add vegetable oil, wait for the oil to be warm, add dried pepper and pepper and stir fry

Step 11: heat over high heat, add vegetable oil, wait for the oil to be warm, add dried pepper and pepper and stir fry

Step 12: when the color of the dried pepper begins to darken, add the onion and ginger powder soaked in the sauce and stir fry

Step 13: add the chicken and stir fry until the meat is almost white (don't wait until it's all white, so after stir frying, the chicken may become old, so 80% of it will turn white for the next step)

Step 14: when the chicken is almost white, sprinkle the sauce around the wall of the pot and pour in

Step 15: when the chicken is almost white, pour the sauce around the wall of the pot

Step 16: when the chicken is almost white, pour the sauce around the wall of the pot

Step 17: don't turn the chicken right away, shake the pan a few times

Step 18: don't turn the chicken right away, shake the pan a few times

Step 19: let the sauce boil slightly, stir fry the chicken quickly and wrap it with sauce

Step 20: drizzle with red oil, pour in peanuts, stir fry, leave the fire, out of the pot. (the last step is to put in the peanuts to make sure they are still crisp. Put them in and stir fry them to get off the fire.)

Materials required:

Chicken leg or breast with skin: 400g

Fried or fried peeled peanuts: 90g

Salt: 6 g

Cooking wine: 15g

Raw meal: 8g

Vegetable oil (can be replaced by some spicy oil): 35g

Chili oil: 30g

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Onion and ginger powder: appropriate amount

Sugar: 35g

Vinegar (I use Zhenjiang vinegar): 45g

Veteran (I use Zhujiang veteran): 8g

Water: 20g

Notes: Rachel notes: 1, dry pepper pepper according to their own preferences to add; 2, soy sauce may be different because of different brands, salty there is a difference, to increase or decrease the amount of discretion. 3. I think measurement is still very important. It's not only about home-made cooking or restaurant cooking. If there is weight, there will be standard, so the taste will not go out of shape. So some students want to do this dish, please weigh it strictly, watch lazy.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding