Sichuan Cuisine: Kung Pao diced chicken

Sichuan Cuisine: Kung Pao diced chicken

Introduction:

"Gongbao diced chicken is a famous traditional dish in Sichuan. It is said that it was created by the chef of Prince Shaobao Ding Baozhen in the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes when he was busy with his official business and came home late, the chef found out the temper of the adult, so he picked up some ready-made diced chicken, hot peppers and peanuts in the kitchen, fried them in a hot pot and served them, which was very popular with the adult. After he became an official in Sichuan, the chef came with him from Shandong. He saw that Tianfu peanuts were no less than Shandong peanuts. After combining with Sichuan's spicy custom, he improved it and added a little sugar to make it fresh. Mr. Ding praised the move. All the officials and friends who came to dinning's house for dinner praised the unique flavor of diced chicken. Because Ding Baozhen was once known as Prince Shaobao (respectfully known as Gongbao), he jokingly called this dish "Gongbao chicken", which later became popular all over the country until today

Production steps:

Materials required:

Chicken breast: moderate

Cucumber: moderate

Carrot: right amount

Spiced peanuts: 1

Scallion white: moderate

Dried peppers: 3-4

Zanthoxylum bungeanum: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Soy sauce: 3 teaspoons

Sugar: 1 teaspoon

Rice vinegar: 2 teaspoons

Salt: 1 / 2 spoon

Starch: appropriate amount

Edible oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: other