Home style kung pao chicken

Home style kung pao chicken

Introduction:

"Gongbao chicken was a private visit by Ding Baozhen of Qing Dynasty when he was in Sichuan. Once I had a meal in a small restaurant and I had spicy chicken fried with peanuts. It was imitated by the chef, who named it "kung pao chicken". What I do is mainly for the baby. It's good for the baby's eyes to eat more carrots

Production steps:

Step 1: wash the chicken breast and cut it into small pieces, cut the carrot into small pieces, and set aside the scallion

Step 2: spare raw peanuts

Third step: first adjust the juice: salt, sugar, soy sauce and vinegar in the bowl.

Step 4: heat the pan and add proper amount of oil

Step 5: pour cold oil into peanuts and fry them slowly over low heat

Step 6: peanuts can be taken out of the pot after discoloration

Step 7: leave the oil in the pan, pour in the chicken and stir fry until the chicken turns white

Step 8: add the carrots and stir fry for a few more times

Step 9: pour in onion, ginger and garlic and stir fry until fragrant

Step 10: in the cooking into the juice, continue to stir out the flavor

Step 11: add appropriate amount of water (I add a little too much), cover and cook for about 10 minutes

Step 12: the soup is almost finished

Step 13: pour in the fried peanuts, stir fry a few times, sprinkle some monosodium glutamate can be out of the pot

Step 14: put a few pieces of coriander on the plate

Materials required:

Chicken breast: 500g

Carrot: one

Raw peanuts: 50g

Oil: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

MSG: right amount

White vinegar: right amount

Coriander: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: when frying peanuts, cool the oil and peanuts over low heat

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: salty and fresh