Kung Pao Chicken

Kung pao chicken

Raw materials for Kung Pao diced chicken:

Chicken 500g, peanut 100g, scallion 50g, ginger 30g, garlic 20g, dry pepper 20g, pepper 5g, chili noodle 5g, soy sauce 50g, vinegar 10g, salt 5g, sugar 20g, cooking wine 50g, monosodium glutamate 5g, wet starch 50g, peanut oil 150g, soup 20g.

Processing steps of Gongbao diced chicken:

1. Dice the chicken breast with a cross knife, add soy sauce, salt and cooking wine in a bowl, and mix with starch. Slice green onion, ginger and garlic. Mix soy sauce, cooking wine, salt, sugar, vinegar, monosodium glutamate, clear soup and lake powder to make sauce. Remove the stem and seed of the dried red pepper and cut it into sections. Peanuts are soaked in warm water, peeled and fried.

2. Heat the oil in the pot to 50% heat, add the dried pepper and Chinese prickly ash, fry them into brown red, stir fry the diced chicken, add ginger, green onion, garlic and chili noodles, stir well, cook in the sauce, stir quickly, add peanuts, turn twice, and serve.

Kung Pao Chicken

Kung pao chicken < I

< / I is a famous traditional dish with Chinese and foreign characteristics. Shandong cuisine, Sichuan cuisine, Guizhou cuisine are included, raw materials, practices are different.

The origin of this dish is related to the pickled chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty, forming a new dish Gongbao chicken, which has been handed down to the present day. This dish is also classified as Beijing Palace dish

. After that, kung pao chicken was also spread abroad.

Kung Pao diced chicken is prepared with chicken as the main ingredient, peanut, pepper and other auxiliary ingredients. Red but not spicy, spicy but not fierce, spicy flavor is strong, and the meat is smooth and crisp. Because of its spicy taste, the chicken is fresh and tender, and the peanuts are crispy.

In September 2018, it was rated as one of the top ten classic dishes in Guizhou and top ten classic dishes in Sichuan.

historical origin

Statement 1

Gongbao diced chicken was created by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. He studied cooking and liked chicken and peanuts, especially spicy. When he was an official in Shandong, he ordered his family kitchen to improve Shandong cuisine "sauteed chicken in soy sauce" for spicy stir frying. Later, when he was governor of Sichuan, he popularized this dish and created a delicious dish of sauteed chicken, red pepper and peanuts. This delicious dish was originally a private dish of the Ding family, but later it was well known and became the well-known kung pao chicken. The so-called "Gong Bao" is actually Ding Baozhen's honorary official title. After ten years of governing Shu, Ding Baozhen was upright and accomplished a lot. He died in the 11th year of Guangxu. In order to recognize his achievements, the Qing government gave him "Prince Tai Bao". As mentioned above, "Prince Taibao" is one of "Gongbao". Therefore, in memory of Ding Baozhen, the dish he invented was named "Gongbao diced chicken". Due to the wide spread of this dish, there are many different ways of doing it in different places, and even the "Gongbao diced meat" that transforms chicken into diced meat has emerged. After kung pao chicken was introduced to the west, Westerners also made some improvements according to their own taste, making it a "western style kung pao chicken" in line with the Western taste

.

Statement 2

One day, Ding Baozhen, wearing a micro dress, took a servant to visit Daming Lake in Jinan, Shandong Province. Near noon, I felt hungry. Suddenly, I smelled a fragrance coming from a nearby farmyard, so I walked into the yard. I saw a middle-aged man cooking in the kitchen. Ding Gongbao, who loves cooking, came up to him and asked him what he was cooking. The man replied, "stir fried diced chicken.". The man enthusiastically asked Ding Baozhen to taste it. Ding Baozhen tasted it impolitely. The taste was very delicious. He quickly asked, "why is it so tender for chicken?" The man replied, "this is made by slicing the local chicken breast and wrapping it with starch paste to facilitate quick ripening and prevent taste leakage. Then, it is stir fried with peanuts, pepper, sugar, salt, soy sauce, southern wine, green onion, ginger, garlic and other seasonings. The color of the finished product is bright red, the chicken is tender, the peanut is crispy, salty, fresh, spicy, and it is suitable to serve with wine and rice Ding Baozhen stroked his beard and nodded. He found a peanut in the dish and smacked it in the mouth. It was really a different taste. Ding Baozhen had a long memory of this dish and was reluctant to give up when he left. He made sure of the place, and soon after he returned to the government, he sent someone to hire a man as a chef. Every time far away guests arrive, they will use this dish as the final dish to entertain their guests. They will never tire of eating it and will be called delicious in the world. Later, Ding Baozhen was transferred to the governor of Sichuan Province and asked for the man's advice. The man felt that he was very kind, so he brought his family into Sichuan with Ding Baozhen, and then brought the fried diced chicken to Sichuan. His descendants made the Sichuan style Gongbao diced chicken by replacing pepper with pepper. Shortly after Ding Baozhen's death, Gongbao chicken was presented to the emperor as a tribute dish by local officials in Sichuan, and developed into one of the famous dishes for the emperor

.

Production technology

Manufacturing materials

Main ingredients: chicken breast < I (225g) < / I, peanut < I (50g) < / I.

Excipients: onion < I (45g) < / I, ginger < I (10g) < / I.

Seasoning: dry pepper < I (8G) < / I, Chinese prickly ash < I (1.5g) < / I, salad oil < I (60g) < / I, salt < I (< / I < i2g) < / I, cooking wine < I (2G) < / I, monosodium glutamate < I (1g) < / I, soy sauce < I (6.5g) < / I, white sugar < I (10g) < / I, vinegar < I (7G) < / I, Lake powder < I (22G) < / I

.

Production steps

1. After removing the bone and skin of the chicken leg, wash it, loosen the chicken with the back of a knife, cut it into 1.5cm dice, ginger and garlic slices, and cut the scallion into small circles.

2. Add a little yellow rice wine and a little salt to the diced chicken. Repeat with your hands to make it sticky, and then add dry starch.

3, sugar, rice vinegar, cooking wine, soy sauce, salt into the container, mix well, add onion, ginger and garlic, add the right amount of water, make juice.

4. Heat the pan, pour in the oil, when the oil temperature is 70%, put in the pickled diced chicken, stir fry until the chicken turns white and serve.

5. A little oil left in the pot, add pepper and dry pepper, stir fry with medium and small heat, take out the onion, ginger and garlic soaked in the sauce, stir fry for 10 seconds, then pour the chicken back into the pot, stir fry with high heat for 30 seconds, pour in the sauce, when the color turns bright, add chili oil, and finally add peanuts.

Tips

Use boiling water to brew peanuts, peel off the skin, put the peanuts in a cold pan with cold oil (not easy to scorch), stir fry them over medium heat until they are light scorched yellow, and then put them on a large plate for cooling.

Flavor characteristics

Gongbao diced chicken is characterized by sweet in spicy and spicy in sweet. The chicken is tender and crisp with peanuts. It tastes spicy and crisp, red but not spicy, spicy but not fierce, and the meat is smooth and crisp.

After the Kung Pao diced chicken is tasted, the tip of the tongue first feels slightly numb and slightly spicy, and then it strikes the taste buds with a sweet taste. When chewing, there will be some "sour" feeling. The diced chicken, scallion and peanuts wrapped in hemp, spicy, sour and sweet are irresistible

.

The names of Gongbao chicken are the same, but the methods are different

The Sichuan version of Kung Pao diced chicken uses chicken breast meat. Because chicken breast meat is not easy to taste, fried chicken is easy to be tender and not smooth enough. Before sizing, you need to pat the chicken with the back of a knife or add a piece of protein to make the chicken more tender and smooth. The raw materials of Gongbao diced chicken in Sichuan cuisine version must be crisp peanuts and dry pepper, and the flavor must be spicy litchi. Hot pepper Festival fried, highlight paste spicy.

The Shandong version of Gongbao diced chicken uses more chicken leg meat. In order to better highlight the taste of Gongbao diced chicken, Shandong cuisine also added diced bamboo shoots or horseshoe. Kung Pao diced chicken is similar to Sichuan cuisine, but it pays more attention to stir frying, so as to keep the freshness of the diced chicken.

The Guizhou version of Gongbao chicken uses Ciba pepper, which is different from the Sichuan and Shandong versions. Guizhou version of Kung Pao diced chicken is salty and hot, slightly sour and sweet. Please pay attention to the word "sour". Sour and hot is one of the important symbols of Sichuan cuisine in Guizhou.

nutritive value

Gongbao diced chicken is rich in protein, calcium, phosphorus, iron, vitamins, carbohydrates and other nutrients. It has the effects of warming the middle and replenishing qi, nourishing the five internal organs, strengthening the spleen and stomach, strengthening muscles and bones. It can nourish the body, enhance appetite, promote human health and enhance the body's resistance

.

Longitude: 104.06573486

Latitude: 30.65946198