Kung Pao Chicken
Introduction:
"Although Gongbao diced chicken is an ordinary dish, it is also a very popular dish on the table because of its variety and rich nutrition. I remember that there was this dish in grandma's restaurant. It was called kung pao chicken at that time. Later I knew it was kung pao chicken. The words are different, but the dishes are the same. Since I made them for my father once, they have become his favorite. There are meat and vegetables. The important thing is that he likes to drink with the peanuts inside
Production steps:
Step 1: prepare chicken thigh meat and garlic, ginger, onion and pepper
Step 2: preheat the electric pan and bake the peanuts in it
Step 3: bake the peanuts and set aside
Step 4: cut the chicken into 1.5-2CM cubes
Step 5: marinate the diced chicken with egg white starch and cooking wine for 10 minutes
Step 6: cut scallion, pepper, ginger and garlic
Step 7: prepare another bowl, add appropriate amount of water, add appropriate amount of starch, sugar, vinegar, soy sauce, cooking wine, salt in clear water, mix well and set aside
Step 8: burn oil in a pan
Step 9: heat the oil and stir fry the diced chicken until the color turns white
Step 10: leave oil in the pot, add green onion, ginger, garlic and pepper and stir fry until fragrant
Step 11: stir fry the diced chicken evenly
Step 12: pour the mixed juice into the fire to collect the juice
Step 13: add peanuts and stir well
Materials required:
Chicken thigh meat: 300g
Peanuts: 100g
Green onion: one
Oil: right amount
Salt: right amount
Garlic: right amount
Ginger: right amount
Soy sauce: moderate
Sugar: right amount
Cooking wine: moderate
Vinegar: right amount
Red pepper: right amount
Starch: right amount
Note: because there is salt in the sauce, there is no salt in the end. You can adjust the saltiness when you are about to leave the pot
Production difficulty: Advanced
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Gong Bao Ji Ding
Kung Pao Chicken
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