Kung Pao Chicken is a famous traditional dish that is said to have originated from the home kitchen of Ding Baozhen, the governor of Shandong and the governor of Sichuan in the Qing Dynasty.
This dish is loved for its unique sweet and sour taste and rich seasonings, and it is a dish that will test the chef’s cooking skills.
It is characterized by sweet in spicy, sweet and spicy, the tenderness of the chicken with the crispiness of the peanuts, the entrance is fresh and spicy and crispy, red but not spicy, spicy but not fierce, and the meat is smooth and crispy.
The picture comes from the Internet
Ingredients:
- About 200 grams of chicken breast
- 1 egg
- Cucumbers, carrots, peanuts to taste
- Sichuan peppercorns, dried chilies, green onions, fresh ginger, garlic, light soy sauce, dark soy sauce, salt, sugar, white pepper, cooking wine, and starch can be used in an appropriate amount
Nutritive value:
Kung Pao Chicken is rich in protein, calcium, phosphorus, iron, vitamins and carbohydrates and other nutrients, which has the effect of warming and nourishing qi, nourishing the five organs, strengthening the spleen and stomach, and strengthening the muscles and bones.
Food can nourish the body, increase appetite, promote human health, and enhance the body’s immunity.
Cooking Preparation:
- After the chicken breast is torn off the surface fascia and the inner tendon is removed, wash it with water to control drying, cut it into 1 cm chicken cubes, soak it in water for a while, and control the moisture.
- Beat in an egg, add a pinch of salt, white pepper, cooking wine and starch and stir well and set aside.
- Dice and blanch cucumbers and carrots, cut dried chili peppers and green onions, cut fresh ginger and garlic into rice, and fry peanuts for later use.
- Use 1 tablespoon of sugar, half a tablespoon of light soy sauce and half a tablespoon of dark soy sauce, 1 tablespoon of vinegar, and some cooking wine and water starch, stir well in a bowl, and set aside the seasoning sauce.
- Lubricate the marinated chicken with 4 percent warm oil, remove the oil and set aside.
- Leave the bottom oil in the pot, use low heat, add Sichuan peppercorns and dried chili peppers and fry until fragrant, then add green onions, ginger and garlic and fry slightly, then use high heat, put in diced chicken, cucumbers, carrots and peanuts, pour in the seasoned sauce, drizzle with oil, stir-fry evenly and then put it out of the pot and put it on the plate.
Palate and flavor:
The fried kung pao chicken is tightly juicy and oily, the color is good-looking, sweet and spicy and slightly sour, and it is very good for rice.
The most suitable way to eat Kung Pao chicken is to gently scoop it up with a rice spoon and chew it slowly in your mouth, the numbness of Sichuan pepper, the spicy taste of chili pepper, the sweetness of sugar, the sour taste of vinegar, with the fragrance of green onions, ginger and garlic and the umami of diced chicken, a variety of flavors compound the “little lychee flavor”, stimulate the taste buds, and at the moment of entry, the happiness index can be rapidly improved.
Suitable for:
Kung Pao Chicken is suitable for most people, but because it contains more seasonings and sugar, it is recommended to eat it in moderation for people who need to control blood sugar and blood pressure.
Eating scene:
Kung Pao Chicken is a very popular home-cooked dish for occasions such as family dinners, gatherings of friends, etc.
It can be used not only as a side dish but also as a bento dish, and is suitable for various daily eating scenes.