Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"I promised you two courses a few weeks ago, but I'm really busy. I'm sorry that you've broken your promise. This time, let's have a simple home style dish. It's also something that many people like. It's simple and delicious - kung pao chicken. It can serve two courses at a time, ha ha."

Production steps:

Step 1: dice a piece of chicken breast and marinate it with a little salt, soy sauce and starch; dice cucumber, carrot and garlic with a knife, cut green onion into horseshoe sections and dry pepper into sections; 10 g of soy sauce, 5 g of soy sauce, 10 g of vinegar, a little cooking wine, 20 g of sugar, 10 g of wet starch, and add a little water to make fish sauce. Above spare

Step 2: add a little oil to the pot, and add peanuts at the same time. Be sure to fry them slowly over low heat, and stir the peanuts continuously to avoid the situation that they are not cooked inside. When the peanuts slowly split and the color is ruddy and fragrant, put them in reserve

Step 3: you can make two dishes at a time. Those who like to eat peanuts can make more. Some of them can be put into the dishes, and some of them can be sprinkled with experience or made into old vinegar peanuts

Step 4: heat the oil in the pan, spread the pickled diced chicken, fry until golden, and set aside

Step 5: leave a little oil in the pot, add onion, ginger, garlic and pepper, stir fry until fragrant

Step 6: add the fried diced chicken and vegetables in turn, continue to stir fry, pour in the sauce, continue to stir fry for 30 seconds, turn off the heat, put out the pot and put on the plate

Step 7: add the fried diced chicken and vegetables in turn, continue to stir fry, pour in the sauce, continue to stir fry for 30 seconds, turn off the heat, put out the pot and serve

Materials required:

Chicken breast: moderate

Ginger: right amount

Garlic: right amount

Cucumber: moderate

Carrot: right amount

Peanuts: right amount

Dry red pepper: appropriate amount

Scallion: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Starch: right amount

Note: vegetables don't need to be fried too old. As long as the sauce is boiled, you can turn off the heat. Finally, peanuts should be put to avoid being put too early and not crisp. Those who like chicken essence or monosodium glutamate can add a little at the end. Our family doesn't like to eat these.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Gong Bao Ji Ding