Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Before cooking, I'd like to introduce this dish. It's a classic of Sichuan cuisine. It's not kung pao chicken, it's in white. It is said that Ding Baozhen, the governor of Shandong Province who invented this dish, came to Sichuan to work, and let his family cook with local red pepper and chicken, so this dish was produced. Because Ding Baozhen was also granted the crown prince Shaobao, known as "Ding Gongbao". So this dish is called Gongbao chicken. The traditional kung pao chicken has three ingredients: dry red pepper, chicken and peanuts. Now pay attention to nutrition, so add green pepper, carrots and so on. Let's see the breakdown below. "

Production steps:

Materials required:

Chicken leg: two

Peanuts: a handful

Carrot: Half Root

Green pepper: one

Dried pepper: 5

Scallion: right amount

Garlic: right amount

Salt: 10g

Soy sauce: 20g

Cooking wine: 10g

Thirteen spices: 5g

Sugar: 10g

White vinegar: 10g

Starch: 50g

matters needing attention:

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: slightly spicy