Old Beijing Gongbao Chicken Ding

When I was a child, my favorite food was that made by my mother. It tastes slightly different from Sichuan.

Food Material List

  • 1 Local Chicken Breast 250g
  • 2 Raw peanuts 100g
  • 3 Pepper 100g

Operational steps

  • 1 Put some oil into the frying pan and fry peanuts over medium heat. Continuously stir-fry peanuts with shovels to heat them evenly. Stir-fry for about 5 minutes until the peanut peel turns red. Remove and set aside.
    Old Beijing Gongbao
  • 2 Cut the scallions into small pieces one centimeter long and the peppers into small pieces.
    Old Beijing Gongbao
  • 3 Cut the chicken into 2*2 pieces. Dont cut it too small, because it will shrink a little after frying. Its too small to eat.
    Old Beijing Gongbao
  • 4 Mix chicken with a little salt (must be less), 2G spicy powder, 3G starch and 2 tablespoons of cooking wine. Marinate for 15 minutes. At the same time, put a spoonful of raw, old, vinegar, sugar, starch and chicken essence into a bowl, pour in a small amount of water or cooking wine and mix well.
    Old Beijing Gongbao
  • 5 Heat the frying pan until 7. Put the pre-marinated chicken breast into the pan and stir-fry. The chicken nuggets turn white completely and then fish out for use.
    Old Beijing Gongbao
  • 6 Leave a little oil in the pan, stir-fry a spoonful of Pixian bean paste and add scallion, a spoonful of pepper and three chopped chili peppers (according to taste, put more if you like hot spots). Then add the hot pepper and chicken breast into the pan and stir-fry evenly.
    Old Beijing Gongbao
  • 7 Finally, the seasoning sauce prepared in advance is put into the pot, and stir-fry evenly over high heat to get out of the pot.
    Old Beijing Gongbao


1. Chicken must be marinated for 15 minutes to make its taste soft and smooth;
2. Must add more vinegar and sugar, dont be afraid, pack you delicious;
3. Must be stir-fried in high heat and quickly, after putting the sauce into the frying pan, you can come out.

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