Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Gongbao diced chicken is one of the most representative dishes in Sichuan cuisine. Its founder is Ding Baozhen, the governor of Sichuan Province at that time. It was created when he was the governor of Sichuan Province and has been handed down to the present day. I tried to improve it to my family's favorite taste, quite successful! Father and son are fighting for the delicious peanuts

Production steps:

Step 1: 1 piece of chicken breast meat, 1 green pepper, half a carrot, 40 raw peanuts, 3 green onions, 2 dry red peppers, 1 garlic, wash and set aside.

Step 2: dice chicken breast meat, marinate for 30 minutes, fry peanuts, and prepare sauce. See Tips for details. Dice green peppers and carrots, cut dried peppers and shallots into small sections, separate scallion leaves and slice garlic.

Step 3: pour vegetable oil in a hot pot, saute garlic slices, scallion and pepper.

Step 4: pour in diced chicken and stir fry until discolored.

Step 5: pour in green pepper and carrot cubes and continue to stir fry.

Step 6: add a little chili sauce and continue to stir fry.

Step 7: when the soup is about to dry, pour in the fried peanuts, stir fry evenly, and prepare for the pot.

Step 8: slightly spicy, a little sweet and sour kung pao chicken is on the table, the chicken is smooth and tender, green pepper, carrot and peanut are crisp and refreshing, all can be solved!

Materials required:

Chicken breast meat: 370g

Green pepper: 1

Carrot: 1

Raw peanuts: 40

Shallot: 3

Garlic: 1

Dry red pepper: 1

Note: 1. First deal with chicken breast meat, marinate in advance. Method: wash, dice and put in a bowl, add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp powder, a little pepper powder and vegetable oil, mix well and marinate for 30 minutes. Take advantage of this gap to fry peanuts. 2. Fried peanuts: put the peanuts into a cold water pan and boil them for 3 minutes. Pour them out to cool and peel them. Then deep fry them in an oil pan until yellowish. Remove the oil. 3. This dish should be fried quickly, otherwise the diced chicken will be old, so the sauce should be prepared in advance. In a small bowl, pour in 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp mature vinegar and 1 tbsp sugar. Stir well and set aside.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy