Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"The chicken is fresh and tender, the peanuts are crisp, and the taste is spicy. It's a very popular meal. In many restaurants, "kung pao chicken" is often written as "kung pao chicken". Time has changed, and many people don't know what "Kung Pao" is. The so-called "Gong Bao" was originally the honorary title of its inventor Ding Baozhen. Although the difference is one word, it has changed the original intention of commemorating Ding Baozhen. "

Production steps:

Step 1: dice chicken breast, add cooking wine and salt, marinate for 15 minutes;

Step 2: the peanuts are over fried;

Step 3: make sauce: add 1 tbsp sugar, 3 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp cooking wine, proper amount of starch, a little salt, a little monosodium glutamate, and mix well;

Step 4: cut green onion, dice carrot, slice ginger, remove garlic root and slice, remove pepper seed and break;

Step 5: put the oil in the pot, wait for the oil to be warm, add the carrots and stir fry;

Step 6: add scallion, stir fry for several times, pour out and set aside;

Step 7: marinate the diced chicken, add a little starch and oil, and stir well;

Step 8: pour the oil in a hot pan, add diced chicken and stir fry;

Step 9: when the color of the diced chicken is smooth and unripe, turn the diced chicken aside, add ginger, garlic and pepper, and stir fry until fragrant;

Step 10: pour in the previously fried diced carrot and scallion, and continue to stir fry;

Step 11: add the sauce and stir fry until thick;

Step 12: pour in peanuts and stir fry;

Step 13: take out the pot and put it on the plate.

Materials required:

Chicken breast: moderate

Peanuts: right amount

Carrot: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Starch: right amount

MSG: right amount

Note: 1. Before diced chicken breast, pat it with the back of the knife until loose; 2. Deep fry the peanuts and let them cool; 3. Add water to the sauce according to the amount of the dish; 4. Don't over fry the diced carrot and scallion; 5. Tips for diced chicken: heat the pot, cool the oil, and spread it over low heat.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Gong Bao Ji Ding