Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Origin: Ding Baozhen was born in Guizhou Province. He was a Jinshi in Xianfeng Period of Qing Dynasty. He once served as governor of Shandong Province, and later as governor of Sichuan Province. He has always loved the dishes of stir fried chili, pork and chicken. It is said that when he worked in Shandong Province, he ordered his family kitchen to make "stir fried diced chicken in soy sauce", which was very appetizing, but it was not famous at that time. After he was transferred to governor of Sichuan, every time he met with a banquet, he would let the kitchen fry the diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with the guests. Later, he was named "Prince Shaobao" by the imperial court for his meritorious service in defending the border and defending the enemy. He was also known as "Ding Gongbao". The fried diced chicken cooked by his kitchen was also known as "Gongbao diced chicken."

Production steps:

Materials required:

Chicken leg: 1

Peanuts: 40

Cucumber: 1

Scallion: 1

Dried peppers: 5-6

Ginger: 2 tablets

Old style: 1 spoonful

Rice vinegar: 1.5 teaspoon

Water: 1 teaspoon

Soft sugar: 1.5 teaspoon

Starch: 20g

Cooking wine: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: slightly spicy