Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Kung Pao diced chicken is a classic forever. Although it's the most common home dish, it's the most ordered dish in restaurants. The reason why it's popular is that it has a unique taste, smooth and tender chicken, spicy, sour, sweet and salty taste. In fact, as long as you master a few of its skills, it's not difficult to make it at home. If you are interested, you can learn this family version of kung pao chicken with me. "

Production steps:

Step 1: get the materials ready.

Step 2: soak the peanuts in water, peel off the red coat, heat the oil 50% in the pot, add the peanuts and fry them over low heat until they are cooked.

Step 3: prepare the fried peanuts.

Step 4: now deal with the chicken, remove the bone from the chicken leg and loosen it with the back of the knife.

Step 5: dice the chicken leg, put it in a bowl, add 1 teaspoon soy sauce, 1 teaspoon starch, 1 teaspoon cooking oil, and grasp well by hand. I forgot to take a picture.

Step 6: make a pot, add oil and heat it to 50% heat, then add dried pepper and Chinese prickly ash to saute until fragrant.

Step 7: slide in the chicken until it turns white.

Step 8: add diced green onion, sliced garlic and sliced ginger.

Step 9: add green pepper and stir fry quickly.

Step 10: stir fry with sauce.

Step 11: finally add peanuts, stir fry a little, turn off the heat, sprinkle some monosodium glutamate, stir well, and leave the pot.

Materials required:

Pipa legs: 2

Peanuts: 50g

Green pepper: 1

Chinese prickly ash: 1g

Garlic: 1

Scallion white: 2 small roots

Dry pepper: right amount

Raw soy sauce: 1 teaspoon

Vinegar: 1 teaspoon

Yellow rice wine: 1 teaspoon

Starch: 1 teaspoon

Sugar: 1 teaspoon

Water: 2 teaspoons

Note: 1. When frying peanuts, make sure to cool the oil in the pot, stir fry in low heat, it's easy to paste in high heat. 2. When frying chicken, the oil must not be too hot, so it is easy to fry the meat, and the meat will be smooth and tender. 3. Don't overdo the frying of dried pepper and Chinese prickly ash. The paste of Chinese prickly ash is not numb, and the pepper is not good-looking. 4. Peanuts are put last to keep their crisp taste. 5. Green pepper is put last to keep it crisp and tender.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Gong Bao Ji Ding