Kung Pao Chicken stale

Published May 20, 2021 at 05:07am ET


Kung Pao Chicken stale

Some people like sweet and sour dishes, such as Gongbao Chicken Ding. The best Gongbao Chicken Ding is actually salt, white, sugar and vinegar. But only when the proportion is right, can the big litchi mouth come out. How many times have I tried the final proportion, but I just like pure sweet or sour or salty. You add or subtract your own words

Food Material List

  • 1 Chicken breast 300g
  • 2 Peanut meat Appropriate amount
  • 3 Pepper 10
  • 4 Sichuan Pepper 20 grains
  • 5 Self-made red oil Appropriate amount
  • 6 salt 5g
  • 7 Sugar 45g
  • 8 Water starch Appropriate amount
  • 9 Soy sauce 10g-15g
  • 10 Old soy sauce A few
  • 11 Cooking wine 10ml
  • 12 Vinegar 45g
  • 13 Vinegar 5g
  • 14 Scallion Appropriate amount
  • 15 Garlic Appropriate amount

Operational steps

  • 1 Chicken breast washed and diced and salted with starch
    Kung Pao Chicken
  • 2 Unprofessional peanut peeling without peeling by soaking in boiling water
    Kung Pao Chicken
  • 3 Peanuts are fried in hot oil over medium and small fires and discolored immediately.
    Kung Pao Chicken
  • 4 Chilli pepper, seed-free onion, garlic slice
    Kung Pao Chicken
  • 5 Salt, white, sugar, vinegar, soy sauce, old sauce, mixed in a certain proportion into a bowl of Juice, Gongbao Chicken Ding. Whether it tastes good depends on the soul of the bowl of litchi mouth juice.
    Kung Pao Chicken
  • 6 Stir-fry the diced chicken with pepper and pepper until it turns white.
    Kung Pao Chicken
  • 7 Stir-fry the sauce in a bowl, then add onions, garlic slices, water, starch, scutellaria, pour in red oil and serve in a pan.
    Kung Pao Chicken
  • 8 Its out of the pot.
    Kung Pao Chicken

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Healthcare food category

A family of three, Poultry, Burst, Fragrant, Refreshing, Cook


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