Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

Production steps:

Step 1: two pieces of bagged chicken breast from the supermarket are diced and marinated with cooking wine for about half an hour

Step 2: cut half root of cucumber and set aside

Step 3: cut the carrot Half Root and set aside

Step 4: fry the peanuts in a small bowl

Step 5: cut onion and ginger into small cubes

Step 6: cut the dried chilli into small pieces and set aside

Step 7: raw soy sauce (or a small amount of old soy sauce), sugar, vinegar, cooking wine, add half a teaspoon of starch, a little salt and water to make sauce. I added a little pepper oil to the sauce this time. I think it tastes good.

Step 8: the main materials and ingredients are ready for the pot

Step 9: add enough soybean oil into the diced chicken and stir fry

Step 10: fry the diced chicken until it changes color. If you like the feeling of being dry, you can fry the diced chicken for a while. Stir fry the diced chicken until it is about eight years old. Put it on a plate and set aside.

Step 11: put the hot pepper into the onion and ginger

Step 12: add diced carrot and diced cucumber and stir fry for about five minutes.

Step 13: stir fry diced carrots and cucumbers until soft, then put in diced chicken which has been stir fried until eight mature. Continue to stir well.

Step 14: put in the prepared peanuts, stir fry evenly, and then put in the prepared sauce, stir fry until viscous. Pour in pepper oil according to the taste, and then take it out of the pot.

Step 15: put the finished product out of the pot and put it on the plate

Materials required:

Chicken breast: two pieces

Cucumber: Half Root

Carrot: Half Root

Peanuts: right amount

Scallion: about 4 cm in length

Ginger: a small piece

Dried chili: Eight

Salt: right amount

Cooking wine: moderate

Sugar: one teaspoon

Pepper oil: 1 teaspoon

Raw soy sauce: 1 tablespoon

Vinegar: a spoonful

Starch: half soup spoon

Note: 1. I choose clean chicken breast this time. In fact, it's better to use chicken leg to remove bone. 2. Add zanthoxylum oil to taste spicy. If you like spicy flavor as I do, it will be better to pour some pure sesame oil into it. 3. Add a small amount of soy sauce in the sauce, the color will be more red, bright and beautiful.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding