Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

Production steps:

Step 1: loosen the chicken breast with a knife. If it is chicken leg, cut off the texture and tendons with a flower knife, and then pat it again. Prepare onion, ginger, garlic slices and cooked peanuts

Step 2: according to the amount of the above seasoning, adjust the bowl juice, add 1 tbsp of water, stir well, then add onion, ginger and garlic slices to marinate.

Step 3: dice the chicken, add cooking wine or lemon juice, a little salt, and then add a teaspoon and a half of starch. Stir through the moisture of the chicken in a hot pot. When the chicken turns white and slides freely, put it in reserve.

Step 4: add a little oil in the pot. If there is still a lot of oil left after frying the diced chicken, you don't need to add any more. Add dried pepper and Chinese prickly ash, stir fry until it is jujube red, then add the onion, ginger and garlic slices soaked in the bowl juice, stir out the flavor, and then add the fried diced chicken.

Step 5: pour in a bowl of juice, collect the juice over high heat, add peanuts, stir well, then put it out of the pot.

Materials required:

Chicken breast: one piece

Ripe peanuts: right amount

Scallion: right amount

Ginger: right amount

Garlic slices: appropriate amount

Salt: 1 teaspoon

Sugar: 2 tbsp

Vinegar: 2 tbsp

Soy sauce: 1 / 3 tbsp

Cooking wine: 1 tbsp

Starch: 1 teaspoon

Note: the bowl juice can be adjusted in advance to ensure no miss!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding