Authentic kung pao chicken(zheng zong gong bao ji ding )

Authentic kung pao chicken

Introduction:

"Kung pao chicken, many people and restaurants like to write kung pao chicken, that is because they don't know the origin of this dish: about the origin of kung pao chicken, it is generally believed that Ding Baozhen has something to do with it. One says: Ding Baozhen was born in Guizhou Province. He was a Jinshi in Xianfeng Period of Qing Dynasty. He was a governor of Shandong Province and later governor of Sichuan Province. Later, he was granted the title of "Prince Shaobao" and "Ding Gongbao" by the imperial court for his meritorious service in defending the border and defending the enemy. The fried diced chicken cooked by his kitchen was also known as "Gongbao diced chicken". In addition, it is also said that the dish originated from the famous figure Zuo Zongtang. He said that Zuo Zongtang liked to eat the chicken made for him by the kitchen most, and the method was to dice the chicken, and then add peanut, bamboo shoots, fungus and other ingredients to make it. The Qing Dynasty governor has the titles of Gongbao and Shaobao. Because Zuo Zongtang was once the governor, he was called Zuo Gongbao, so people call this dish Gongbao chicken

Production steps:

Step 1: 1. Prepare 1. A large piece of chicken breast (in fact, the authentic kung pao chicken is made of skin chicken leg, but not chicken Pipa leg), a piece of green onion, 15 pieces of dry red pepper, a teaspoon of hot pepper noodles, two or three pieces of garlic, a small piece of ginger, a small bowl of fried peanut (I'm lazy, peanuts are not peeled), a little pepper

Step 2: 2. Cut chicken breast into seven to eight millimeter cubes (slightly larger than peanut rice, because it will shrink when heated). Put in salt, one teaspoon cooking wine, half of egg white, and grasp well. Put one teaspoon dry raw powder (do not put raw powder water) and grasp well again. Pour some oil and marinate for five minutes. Cut the dried pepper into sections, cut the ginger into minced ginger, cut the garlic into diced chicken, and cut the scallion into 1.5cm long sections.

Step 3: 3. Take a small bowl and mix Gongbao juice. All seasonings (except edible oil) are stirred evenly, which is the "small litchi mouth" of Gongbao chicken, that is, small sour and small sweet. Don't put powdered water in the bowl juice. This kind of bowl juice jargon is called "burning juice", which is the authentic Gongbao recipe

Step 4: 4. Heat the frying pan with oil until it is 60% hot. Add the marinated diced chicken and quickly spread it. When it is 8% mature, pour out the oil. 5. Put some oil in the frying pan, fry the pepper in low heat, remove the pepper, do not use it, stir fry the minced ginger and garlic, add the dried pepper section, and the color changes slightly

Step 5: 7. Add diced chicken, two teaspoons of hot pepper noodles, stir fry a few times, when the hot pepper noodles are red by the oil, 8. Pour in the bowl juice, 9. Then add the scallion section, stir fry quickly for ten seconds, 10. Add the fried peanuts, stir fry quickly, and get out of the pot immediately!

Step 6: the authentic kung pao chicken with bright red color, spicy but not fierce, sweet after sour, smooth and crisp meat appears in front of us.

Step 7: authentic kung pao chicken

Step 8: authentic kung pao chicken

Materials required:

Chicken breast: 400g

Scallion: 1

Dry red pepper: 15

Chili noodles: 1 tsp

Garlic rice: 2-3 grains

Ginger: 1 small piece

Fried peanuts: 1 small bowl

Zanthoxylum bungeanum: right amount

Dried cornmeal: 1 teaspoon

Edible oil: right amount

Vinegar: 2 teaspoons

Sugar: two teaspoons

Cooking wine: 2 teaspoons

Soy sauce: 1 teaspoon

Soy sauce: 1 / 3 teaspoon

1 / 2 teaspoon oyster sauce

Salt: 1 / 4 teaspoon

Note: from the diced chicken into the pot, must open the largest hot fry, to the pot, the whole process of one minute. If the time is too short, the diced chicken will not be cooked; if the time is too long, the diced chicken will become firewood, and the peanuts will not be crisp. In a word, it is very important to master the temperature

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: other

Chinese PinYin : Zheng Zong Gong Bao Ji Ding