Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Kung Pao diced chicken" is a traditional famous dish of Sichuan cuisine. Now in Chinese restaurants of all sizes, "Kung Pao diced chicken" is a common dish. I don't know what the raw materials are for the real kung pao chicken. I learned from the recipes of netizens and made this seemingly kung pao chicken dish according to my family's eating habits. "

Production steps:

Step 1: main raw materials (peanuts forgotten to be photographed)

Step 2: slice scallion, shred ginger, dice chicken, add wine, pepper and starch, and marinate for 10 minutes

Step 3: cut diced peppers

Step 4: prepare a small bowl of sauce: 1 tbsp sugar, 2 tbsp vinegar, 3 tbsp soy sauce

Step 5: peel and oil the peanuts, deep fry until the surface is yellowish, and set aside

Step 6: stir fry scallion and ginger in oil

Step 7: pour in diced chicken and stir fry until white. Set aside

Step 8: add a little oil and stir fry the diced pepper for a while

Step 9: then stir fry the diced chicken

Step 10: pour in the juice

Step 11: then pour in the starch water

Step 12: when the soup is thick, pour in the fried peanuts

Step 13: stir quickly and evenly

Step 14: pack and eat

Materials required:

Chicken breast: 220g

Color pepper: 2

Scallion: right amount

Ginger: right amount

Starch: right amount

Peanuts: right amount

Pepper: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: moderate

Sugar: right amount

Note: 1. Fried peanuts must be cool in the air, and then added to the dish when they are out of the pot, so as to keep it crisp. 2. The prepared juice is salty enough, so there is no additional salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gong Bao Ji Ding