Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

Production steps:

Step 1: wash the chicken

Step 2: cut several knives vertically first, don't cut through

Step 3: then cross cut, do not cut through, so as to better taste, and then cut into 1 cm dice

Step 4: marinate the diced chicken in cooking wine for 10 minutes

Step 5: Chop onion, ginger and garlic, add starch, salt, sugar, pepper, vinegar, and a little salad oil

Step 6: heat oil in the pot, add red pepper and Zanthoxylum to stir fry

Step 7: add onion, ginger and garlic powder in seasoning water

Step 8: add diced chicken and green shoots

Step 9: after the diced chicken changes color slightly, pour the remaining sauce along the edge of the pot, add chicken essence and collect the sauce

Step 10: Loading

Materials required:

Chicken breast: right amount

Peanuts: right amount

Green shoots: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Note: add salt according to your own taste

Production difficulty: unknown

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gong Bao Ji Ding