Private dishes

Kung Pao Chicken

Gong Bao Chicken Ding (also known as Gong Bao Chicken Ding), a traditional Sichuan dish, is a private dish of Ding Baozhen in the Qing Dynasty. Because Ding Baozhen was named “Prince Shao Bao”, he is called Ding Gong Bao, so his famous private dish is called Gong Bao Chicken Ding. This dish is famous for its quick and crisp fried chicken, dried chili pepper, peanut and rice. There are three tips for this dish: oil, fire, chicken wrapped in a layer of paste. Because chicken is wrapped with a layer of starch and fried in hot oil, it can cook quickly and tender meat. This method is called “stir-frying”. Because of its spicy entrance, fresh and tender chicken with crisp peanuts, it is widely welcomed by the public. After watching the plot, I cant help thinking about trying to make this delicious, but how to do it well? Step 1: Choose chicken leg meat: We usually make it with chicken leg meat or chicken breast meat, but we should choose chicken leg meat, its meat quality will be more tender, choose chicken leg meat skin to be glossy, meat needs to be pink, add salt and other seasonings to marinate; Step 2: Prepare ingredients – peanuts, flowers in this cauliflower. Fresh and crisp peanuts should be soaked in boiling water for two minutes, peeled by hand, cooked in cold oil, fried slowly over gentle fire, and cooked for reuse. The third step is to make seasoning sauce, which emphasizes the sweet and sour taste. It needs three kinds of spices: sugar, vinegar, salt, and the proportion is also very important. According to the ratio of 4:3:1, a small amount of chicken extract and 2 spoons of spicy wine are added. 1 teaspoon soy sauce, stir well. Step 4: Stir-fry over high heat: stir-fry seasonings in the pot, add chicken, stir-fry over high heat, add chili noodles and stir-fry together, so that good dishes will have a brilliant color, but also add flavor materials are ready, stir-fry bar.

Food Material List

  • 1 Chicken thigh 1

Operational steps

  • 1 The knife cuts the bottom of the chicken leg, reveals the chicken bone, and then cuts the chicken leg along the chicken leg.
    Kung Pao Chicken
  • 2 Cut chicken leg meat into small dices, add salt, raw powder and seasonings such as cooking wine, stir evenly and marinate it.
    Kung Pao Chicken
  • 3 Add salt, sugar, vinegar, soy sauce, flour and other ingredients to make the sauce ready for use.
    Kung Pao Chicken
  • 4 Prepare other seasonings: chili powder, onion, ginger, garlic, pepper, chili, peanut, celery, seasoning sauce;
    Kung Pao Chicken
  • 5 First rinse with oil, so that it is not easy to pan, into the pepper, pepper stir-fry;
    Kung Pao Chicken
  • 6 Add garlic, ginger and scallions, stir-fry together.
    Kung Pao Chicken
  • 7 Stir-fry the chicken and add the cured chicken to stir-fry.
    Kung Pao Chicken
  • 8 Stir-fry diced chicken and add some chili powder.
    Kung Pao Chicken
  • 9 Stir-fry several times and add the prepared sauce.
    Kung Pao Chicken
  • 10 Stir-fry chicken until eight ripe and add celery.
    Kung Pao Chicken
  • 11 Stir-fry evenly, then add the prepared peanuts and rice and stir-fry together.
    Kung Pao Chicken
  • 12 Mix peanuts and rice and lay them on the plate immediately.
    Kung Pao Chicken

Tips

1. Choose the raw chicken leg meat and marinate it in advance;
2. Fry the peanut rice peeled and put it in cool reserve;
(Peanut rice method: http: blog.sina.com.cnsblog_53bd83160102 e1hl.html)
3. Prepare seasoning beforehand, sugar: vinegar: salt in proportion of 4:3:1, and add appropriate amount of seasoning wine and soy sauce.
4. Prepare other condiments, water starch, chili noodles, etc. stir-fry quickly over high heat. Add prepared peanut and celery segments before cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *