Kung pao chicken(jing dian cai xin zuo fa gong bao ji ding )

Kung pao chicken

Introduction:

"This dish is a famous traditional dish of Guizhou flavor. It is red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. It is said that Ding Baozhen, the founder of this dish, was born in Zhijin, Guizhou Province. He served as governor of Shandong Province and governor of Sichuan Province. He often entertained guests with this dish from his hometown, which has been handed down to this day. In 1918, Zhao Huimin, former Secretary General of Guiyang Municipal Committee of the Chinese people's Political Consultative Conference, studied in Waseda University in Japan. He once introduced Gongbao chicken to Japan, which won praise from Japanese people. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in western countries such as the United States and the United States, kung pao chicken is "rampant", almost synonymous with Chinese food, similar to spaghetti in Italian food. Now in Chinese restaurants of all sizes, "kung pao chicken" is a common dish. As for some menus written as Kung Pao diced chicken, some people think that the cooking method is "stir fry". In fact, this is a misunderstanding, and the origin of "Kung Pao diced chicken" has not been clarified. When it comes to kung pao chicken, of course, we have to mention its inventor Ding Baozhen. According to the Qing history manuscript, Ding Baozhen was born in Pingyuan (now Zhijin), Guizhou Province. He was a Jinshi in the third year of Xianfeng and the governor of Sichuan in the second year of Guangxu. It is said that Ding Baozhen has a lot of research on cooking. He likes chicken and peanuts, especially spicy food. When he was governor of Sichuan Province, he created a delicious dish which was stir fried with diced chicken, red pepper and peanuts. Originally, this delicious dish was just a private dish of the Ding family, but later it became more and more popular and well known. But few people know why it was named "Gongbao". The so-called "Gong Bao" is actually Ding Baozhen's honorary title. According to the explanation in the dictionary of Chinese officials in all dynasties, officials at all levels in the Ming and Qing dynasties had "false titles". The highest virtual titles are "Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Taizi Shaoshi, Taizi Taifu, Taizi Shaofu, Taizi Taibao and Taizi Shaobao". These are the empty titles granted to the important ministers of the court, some of which are posthumous gifts, commonly known as "palace titles". After Xianfeng, these empty titles no longer used "so and so teacher" but "so and so Bao", so these highest empty titles had another name - "Gong Bao". Ding Baozhen ruled Shu for ten years. He was upright as an official and made great achievements. He died in the 11th year of Guangxu. In order to recognize his achievements, the Qing court gave him the "crown prince and Taibao". As mentioned above, "Prince Taibao" is one of the "Gongbao", so the dish he invented was named "Gongbao chicken", which can be regarded as a commemoration of Mr. Ding. As time goes by, many people don't know what "Gongbao" is, so they take it for granted to write "Gongbao chicken" as "gongpao chicken". Although it's a word different, it changes the original intention of commemorating Ding Baozhen! Gongbao diced chicken has been made several times, and the methods are similar, but this time the method is a little more complicated, and red oil needs to be prepared in advance. Finally, the soup of Gongbao diced chicken is bright red, and the spilled red oil is the only one. It should be red but not spicy, spicy but not fierce, spicy and spicy, smooth and crisp

Production steps:

Step 1: prepare materials. Peanuts can be bought ready-made, or fried and peeled. Cut the scallion in half and cut into 1.5cm segments. Cut the dried pepper into small sections and remove the seeds. Slice ginger.

Step 2: remove the bone from the chicken leg (as shown in the picture). First, make a circle at the lower end of the chicken leg with a knife to cut off the skin and tendons. Then cut the big side of the chicken leg up vertically, and cut off the part connected with the bone.

Step 3: then cut off the muscle and tendon along the bone.

Step 4: the bone and meat of the chicken leg have been completely separated. The bone removed can be made into soup without throwing it away.

Step 5: cross chop the chicken with the back of a knife, then cut it into 1.5cm pieces. Don't remove the skin.

Step 6: stir the chicken with rice wine, salt, starch and egg white in one direction instead of grabbing, as the chicken is easy to break.

Step 7: Mix 1 tsp of rice wine, 1 tsp of sugar, 1 tsp of rice vinegar, half tsp of aromatic vinegar, soy sauce (half tsp of soy sauce, half tsp of raw soy sauce) and starch to form a sauce.

Step 8: pour twice as much red oil into the pot as usual.

Step 9: bring to a boil until it's warm, add dried pepper, Zanthoxylum bungeanum and pepper, stir fry until the color turns brown.

Step 10: add diced chicken and stir fry over high heat.

Step 11: add ginger slices and stir fry for about half a minute.

Step 12: when the chicken is almost cooked. Put in the sauce mixed in advance and stir quickly.

Step 13: pour in some pepper oil and turn off the fire.

Materials required:

Chicken leg: 2

Dried pepper: 6

Peanuts: 50g

Red oil: 100g

Salt: right amount

Rice wine: 1 teaspoon

Sugar: 1 teaspoon

Rice vinegar: 1 teaspoon

Vinegar: half a teaspoon

Raw soy sauce: half spoon

Old style: half a spoonful

Starch: right amount

Egg white: 1

Ginger slices: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: Half Root

Zanthoxylum oil: right amount

Note: the sauce is mixed well in advance, so that when it is fried, it will not wait until the mixture is good, and the chicken is fried old. The whole process needs fire. If you don't use soy sauce, you can use soy sauce directly. When marinating the chicken, it's already salted. When frying, it doesn't need any more salt.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Jing Dian Cai Xin Zuo Fa Gong Bao Ji Ding