Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"The last time I made kung pao chicken, I also used chicken leg meat. Because the knife work is too bad, the boneless chicken legs become scattered. This time I used a new tool, kitchen scissors. I didn't take pictures because the pictures were too heavy and I had to use my hands all the time. In fact, it's very simple. Just cut the meat from the bone. In this way, people who are not good at knife work can easily remove the bone, and the meat remains intact. Ingredients: chicken leg 400g, peanuts appropriate ingredients: dry pepper, pepper, pepper, hot pepper noodles marinade: soy sauce, cooking wine, a little egg, starch bowl juice: onion, ginger, garlic, soy sauce 3tsp, vinegar 4tsp (2tsp mature vinegar 2tsp rice vinegar), sugar 3tsp, cooking wine 1tsp, salt 2tsp, oyster sauce a little, starch appropriate

Production steps:

Step 1: bake the peanuts in a cake pan for 6-7 minutes, cool and remove the red clothes. You can also use fried peanuts.

Step 2: after removing the bone of chicken leg, cut 1.5cm square dice, stir well with soy sauce, cooking wine, a little egg and starch, and marinate for half an hour.

Step 3: cut scallion, ginger and garlic into large pieces, add the bowl juice and mix well.

Step 4: heat the oil in the pan, dry the pepper, Zanthoxylum bungeanum and pepper, and deep fry until dark.

Step 5: add the marinated chicken and stir fry, add the chili noodles and continue to stir fry.

Step 6: fry until the chicken is ripe.

Step 7: pour in a bowl of juice and stir well.

Step 8: finally add peanuts, stir fry, then out of the pot.

Step 9: chew it

Materials required:

Chicken leg: moderate amount

Peanuts: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Hot pepper noodles: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Eggs: right amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Oyster sauce: right amount

Note: this dish sugar and vinegar can not be added less, bowl of juice after you can taste, acid with sweet can.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Gong Bao Ji Ding