Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Gongbao diced chicken is mainly made of jingzai Rooster meat, Ciba pepper and other accessories. 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. The freshness of chicken and the crispness of peanuts are popular among the public. Today's Kung Pao diced chicken is easy to make

Production steps:

Step 1: dice the lettuce and chicken breast meat. After diced, marinate the chicken breast meat with salt, and then wrap it with water starch. Stir fry the peanuts (30-40 is suitable).

Step 2: after the oil is boiled, add diced chicken breast and stir fry until it changes color.

Step 3: after the diced chicken breast changes color, add the diced lettuce to fry.

Step 4: after adding diced lettuce, add Pixian Douban to stir fry immediately, and add a small amount of salt (Note: a small amount), chicken essence and sugar (more sugar).

Step 5: stir fry, add a small amount of water, and finally add a small amount of starch to thicken.

Step 6: turn off the heat, add peanuts, stir fry, and set.

Step 7: a plate of delicious kung pao chicken for all ages is ready

Materials required:

Lettuce: 1

Chicken breast: half or one piece

Peanut: 30-40

Salt: small amount

Pixian Douban sauce: right amount

Chicken essence: appropriate amount

Sugar: right amount

Starch: appropriate amount

Note: 1. Marinate chicken breast before frying. 2. Because Pixian Douban sauce is salty, it needs a little salt or no salt, but the amount of sugar is more. 3. Turn off the fire and add peanuts to ensure the brittleness of peanuts.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding