Kung pao chicken(mei wei xia fan ma ma cai gong bao ji ding )

Kung pao chicken

Introduction:

"Kung Pao diced chicken is already a famous dish. Why do you say it's mom's dish here? In fact, it's because I feel that although Kung Pao diced chicken is very famous, each family's practice seems to be different. I always remember that the Kung Pao diced chicken made by my mother when I was a child is very delicious. So I made a special call to ask my mother. After understanding the basic process, I just made it. Actually, it's not very ideal. It mainly refers to the appearance. Of course, it has something to do with the light of the photo. But the taste is really good. Mom used to use lettuce, but she didn't buy it. So she had to change the cucumber, but it's very crispy. At the festival table, will such a super dish be very popular

Production steps:

Step 1: wash and dice the chicken.

Step 2: marinate for 20 minutes.

Step 3: get ready to soak ginger and pepper.

Step 4: cut the pickled pepper into small sections, cut a small part of the pickled ginger, and cut the rest into small particles.

Step 5: stir fry the peanuts over low heat for a few minutes and set aside.

Step 6: dice the cucumber.

Step 7: add a little more oil into the pot. When the oil is hot, stir fry the diced ginger in the oil until fragrant. Stir fry the diced chicken. When the diced chicken changes color, stir fry the remaining pickled ginger and pepper.

Step 8: finally pour in the cucumber and peanuts, stir fry a few times, you can get out of the pot.

Materials required:

Chicken breast: moderate

Cucumber: moderate

Raw peanuts: right amount

Soak ginger: right amount

Pickled pepper: appropriate amount

Note: raw materials: chicken breast cucumber raw peanuts ingredients: pickled ginger pickled pepper marinade: oyster sauce raw salt cooking wine sesame oil pepper 1, with chicken leg meat, chicken breast meat of course can also, just because just bought chicken breast, use here. 2. The soul of this dish is to soak ginger. It's really refreshing. 3. I didn't put any other seasoning in the process of cooking, because the chicken itself is salted and has a taste, and the pickled ginger and pepper also have a taste. I don't think it's necessary to put any more salt. If you have a heavy taste, you can also put some salt, chicken essence and other seasoning.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Mei Wei Xia Fan Ma Ma Cai Gong Bao Ji Ding