Kung Pao diced chicken

Kung Pao diced chicken

Introduction:

"Sichuan traditional dishes. It is made of diced chicken, dried pepper and peanuts. It is said that it was created by Ding Baozhen, a palace guard in the late Qing Dynasty. It is characterized by golden color, fresh and tender chicken, crispy peanuts, salty and spicy, slightly sweet and sour

Production steps:

Step 1: Fry peanuts first. Pour a small amount of oil into the pot. When the oil is 40% hot, pour the peanuts into the oil and stir fry them slowly over low heat. Turn the peanuts with a colander to make them heated evenly.

Step 2: stir fry the peanuts, sprinkle with a little salt and sugar, and let cool. The color of the peanuts will be darker after cooling, so pay attention not to over fry the peanuts when frying.

Step 3: put diced chicken into a bowl, add 1 tbsp soy sauce, 1 tbsp starch and 1 tbsp oil, mix well.

Step 4: cut the dried red pepper into sections and remove the seeds. Mix all seasonings into sauce and set aside. Cut the scallion into 1 cm long pieces.

Step 5: heat the frying pan with high heat, pour in the right amount of oil, put in the dried pepper section and Zanthoxylum bungeanum, and fry it into brown red.

Step 6: stir fry diced chicken, add sauce and stir well.

Step 7: add ginger and scallion, stir fry until fragrant.

Step 8: add the fried peanuts and stir well

Step 9: Kung Pao diced chicken is ready. Let's try it.

Step 10: mix all seasonings into sauce and set aside.

Materials required:

Chicken breast: 250g

Peanuts: 50g

Salt: small amount

Garlic: 2 cloves

Ginger: 3 tablets

Scallion: right amount

Dry red pepper: 3

Chinese prickly ash: 10

Oil: right amount

Vinegar: 1 tbsp

Sugar: 1 tbsp

Soy sauce: 1 tbsp

Broth: 2 tbsp

Cooking wine: 1 tbsp

Starch: 1 tbsp

Note: chicken has the function of warming Qi, tonifying essence and marrow, tonifying deficiency and intelligence. Peanut kernel is rich in protein, unsaturated fatty acids, vitamin E, calcium, magnesium, zinc and other nutrients, has enhanced memory, anti-aging, hemostasis, prevention of cardiovascular and cerebrovascular diseases, reduce the role of intestinal cancer; but after its fried, the nature of hot dry, it is not suitable to eat more.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy