Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Although Gongbao diced chicken is an ordinary dish, it is also a very popular dish on the table because of its variety and rich nutrition. I remember that there was this dish in grandma's restaurant. It was called kung pao chicken at that time. Later I knew it was kung pao chicken. The words are different, but the dishes are the same. Since I made them for my father once, they have become his favorite. There are meat and vegetables. The important thing is that he likes to drink with the peanuts inside

Production steps:

Step 1: prepare chicken thigh meat and garlic, ginger, onion and pepper

Step 2: preheat the electric pan and bake the peanuts in it

Step 3: bake the peanuts and set aside

Step 4: cut the chicken into 1.5-2CM cubes

Step 5: marinate the diced chicken with egg white starch and cooking wine for 10 minutes

Step 6: cut scallion, pepper, ginger and garlic

Step 7: prepare another bowl, add appropriate amount of water, add appropriate amount of starch, sugar, vinegar, soy sauce, cooking wine, salt in clear water, mix well and set aside

Step 8: burn oil in a pan

Step 9: heat the oil and stir fry the diced chicken until the color turns white

Step 10: leave oil in the pot, add green onion, ginger, garlic and pepper and stir fry until fragrant

Step 11: stir fry the diced chicken evenly

Step 12: pour the mixed juice into the fire to collect the juice

Step 13: add peanuts and stir well

Materials required:

Chicken thigh meat: 300g

Peanuts: 100g

Green onion: one

Oil: right amount

Salt: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

Vinegar: right amount

Red pepper: right amount

Starch: right amount

Note: because there is salt in the sauce, there is no salt in the end. You can adjust the saltiness when you are about to leave the pot

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh