Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"When it comes to kung pao chicken, of course, we have to mention its inventor Ding Baozhen. According to the Qing history manuscript, Ding Baozhen was born in Pingyuan (now Zhijin), Guizhou Province. He was a Jinshi in the third year of Xianfeng and the governor of Sichuan in the second year of Guangxu. It is said that Ding Baozhen has a lot of research on cooking. He likes chicken and peanuts, especially spicy food. When he was governor of Sichuan Province, he created a delicious dish which was stir fried with diced chicken, red pepper and peanuts. Originally, this delicious dish was just a private dish of the Ding family, but later it became more and more popular and well known. Sour, spicy, sweet and fragrant. The special meal is a popular family meal

Production steps:

Step 1: get the ingredients ready

Step 2: soften the chicken breast with the back of the knife.

Step 3: cut the chicken into 1cm diced chicken.

Step 4: add proper amount of white pepper, salt, starch, cooking wine and olive oil to the diced chicken. Mix well.

Step 5: marinate diced chicken for about 15 minutes.

Step 6: bake peanuts at 170 ℃ for about 10 minutes.

Step 7: let the rice cool.

Step 8: add proper amount of vegetable oil into the pot and pour peanuts when it is 60% hot.

Step 9: Peanut express stir fry a few times.

Step 10: take out the peanuts and put them on the kitchen paper to absorb oil. Let them cool and stand by.

Step 11: use soy sauce, soy sauce, vinegar, according to the ratio of 1:2:1 into a bowl of sauce, add the right amount of sugar, pepper powder and starch, mix well, ready to use.

Step 12: add proper amount of vegetable oil to the pot and heat it. When it is 70% hot, pour in diced chicken.

Step 13: stir fry the diced chicken quickly.

Step 14: turn the diced chicken white and serve.

Step 15: leave the oil in the pan and pour in the garlic slices, dried pepper and Zanthoxylum bungeanum.

Step 16: stir fry over low heat to get the fragrance.

Step 17: pour in diced chicken and scallion, stir fry.

Step 18: pour in the sauce.

Step 19: stir fry quickly. After the soup is thick, turn off the heat.

Step 20: pour in the cooled peanuts.

Step 21: mix the peanuts well and take them out of the pot.

Step 22: take it out and set it aside

Step 23: finished product figure 1

Step 24: finished product figure 2

Materials required:

Chicken breast: 300g

Peanuts: 80g

Dry pepper: right amount

Scallion: right amount

Garlic: right amount

Starch: right amount

White pepper: right amount

Salt: right amount

Soy sauce: a spoonful

Veteran: two spoons

Vinegar: a spoonful

Sugar: half a spoonful

Pepper powder: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Olive oil: right amount

Vegetable oil: right amount

Note: Xiaoji: 1, originally this dish should be fried peanuts, but I don't like fried, so first use the oven to bake, and then quickly stir fry a few times, then out of the pot, so as to ensure the crispy taste of peanuts, but also greasy. 2. If the chicken breast meat is replaced by chicken leg meat, the taste will be better, but it is difficult to ensure that the size of the diced chicken is the same. 3. When frying diced chicken for the first time, quickly stir fry and turn white, because you have to stir fry again after that, so it is not suitable to stir fry for too long, otherwise the taste of chicken breast will be very hard and dead.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding