Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Simple, Kwai, delicious, delicious. Sister's slogan is to make the most delicious food in the simplest way

Production steps:

Step 1: wash the chicken breast.

Step 2: cut into small cubes, pour in cooking wine, green onion, ginger and cornflour, and marinate for 20 minutes.

Step 3: put the oil in the pot, pour the cold oil into the peanuts, and fry them over low heat until the peanuts crackle.

Step 4: take out the peanuts after frying.

Step 5: put water in the pot, boil the water, pour in the diced chicken and blanch it slightly, which will make the chicken more tender and smooth.

Step 6: take out the chicken and set it aside.

Step 7: in another pot, add a spoonful of Pixian Douban sauce and stir fry until the oil is hot.

Step 8: pour in diced chicken and stir fry, add salt, chicken essence, sugar and other seasonings according to personal taste, finally pour in fried peanuts and stir fry twice.

Step 9: loading! Still waiting? Eat now.

Materials required:

Chicken breast: 250

Peanuts: 150g

Salt: one teaspoon

Pixian bean paste: a spoonful

Scallion: right amount

Ginger: right amount

Chicken essence: a small spoon

Cooking wine: 1 teaspoon

Raw powder: appropriate amount

Note: diced chicken should not be too big, must be salted with raw powder, meat is more tender, fried peanuts to cold oil pot, nothing else, sauce!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy