Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Gongbao diced chicken is very popular because of its smooth and tender chicken and crisp peanuts. It can be said that it is a national dish. It's also been improved, but basically there will be chicken, pepper and peanuts (also cashew nuts). I usually only use chicken, peanuts and chili to make this dish. I learned the recipe in the book n years ago. After my colleagues once ate this dish at my home, my recipe book was still handed over to the unit for several months. People still copy it by hand. Ha ha, through years of stir frying and later online learning, I slowly added cucumbers or carrots, and I added mustard oil to the seasoning, and made some improvements, alternately. Let's see. "

Production steps:

Step 1: 1 chicken, 1 peanut, 1 handful of starch, 3 teaspoons of green and red peppers, green peppers, 5 dry and red peppers, 1 scallion, 2 ginger slices

Step 2: cut radish into small pieces, cucumber into small pieces, red pepper into small circles

Step 3: loosen the chicken with the back of a knife, cut into small pieces, add cooking wine, salt and Zanthoxylum noodles, stir, marinate for about 20 minutes, add 1 spoonful of starch, stir well, continue marinate for 10 minutes.

Step 4: green and red pepper, green pepper, scallion cut small, starch put appropriate amount of water

Step 5: mix the starch, green, red, green pepper and scallion together, and mix soy sauce, vinegar, sesame oil, sugar, salt, mustard oil and pepper

Step 6: fry the peanuts in oil and set aside.

Step 7: deep fry the red pepper in the oil pan and set aside.

Step 8: deep fry diced carrots in oil, put diced cucumbers into the frying pan until 78 minutes, and set aside.

Step 9: put ginger in oil pan, deep fry until golden, remove

Step 10: put the diced chicken into the pot, wait for the diced chicken to turn white, and set aside.

Step 11: pour out the extra oil, leave only a little base oil, and fry the red pepper to make it fragrant

Step 12: put diced chicken, diced carrot, diced cucumber, peanuts, red pepper

Step 13: put the starch juice in the fifth step, stir fry, collect the juice over high heat, and take it out of the pot

Step 14: let's have a bowl of kung pao chicken with rice

Materials required:

Chicken: 1 piece

Peanuts: right amount

Carrot: right amount

Cucumber: moderate

Salt: right amount

Scallion: right amount

Starch: right amount

Dry red pepper: right amount

Ginger: moderate

Sugar: right amount

Soy sauce: right amount

Vinegar: right amount

Pepper: right amount

Sesame oil: appropriate amount

Mustard oil: right amount

Note: before fried spare food, in the final meeting will not use much oil, so just leave a little base oil on the line, the excess pour out, so as not to eat too much oil

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding