Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Gongbao diced chicken" is a national dish. Ding Baozhen, a Jinshi of Xianfeng at that time, was a gourmet. He often asked the chef to study cooking technology and constantly innovate. Under his guidance, the fried diced chicken prepared by Shandong stir frying method is delicious, tender, spicy but not dry, slightly sweet and sour. Ding Baozhen was once transferred to the governor of Sichuan Province. Later, because of his meritorious service against the enemy, he was granted the title of Prince Shaobao. The fried diced chicken cooked by the kitchen is also known as "Kung Pao diced chicken" by the guests. Today's Kung Pao diced chicken, which is dedicated to you, follows the traditional crafts and the cooking techniques of Sichuan cuisine master, and makes this delicious food to add festive atmosphere to the Mid Autumn Festival National Day family banquet. "

Production steps:

Step 1: cut scallion into scallion, billiard ginger slices, cut garlic into mince, dry pepper 8g, cut into small sections.

Step 2: remove the skin and fry the peanuts to make them into butter peanuts with proper amount of red oil.

Step 3: remove the chicken from the leg.

Step 4: put the chicken leg on the chopping board, chop it gently with a knife, and then cut it into 1.5cm cubes. With cooking wine, salt, starch, egg white code flavor,

Step 5: mix 8g soy sauce, 2G monosodium glutamate, 12g sugar, 15g vinegar, 10g Lake powder, 10g salt and cooking wine into sauce.

Step 6: stir fry diced chicken in hot oil (50% heat), add 5 grams of dried chili peppers, such as spring onion, ginger slices and Chinese prickly ash, stir fry until fragrant and flavored. After the diced chicken is cut off, cook it with seasoning juice, add spicy oil to the juice, and add crisp peanut kernel.

Step 7: turn it over evenly, and then load the pan.

Materials required:

Chicken breast: 250g

Peanuts: 90g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Egg white: small amount

Soy sauce: 8g

Sugar: 20g

MSG: 2G

Vinegar: 15g

Salt: right amount

Starch: right amount

Spicy oil: small amount

Cooking wine: 12g

Note: this dish should be done in one go. You don't need to fry the chicken separately. After the chicken is put into the pot, fry it quickly and add seasoning. Only in this way can the chicken have the aroma of the pot. It is characterized by delicate fragrance, spicy but not dry, slightly sweet and sour.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy