Classic Dishes, New Methods-kung Pao Chicken
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
20m
Serving
2
This dish is a traditional Qianwei dish, red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crispy. According to legend, Ding Baozhen, the founder of this dish, a zhijin man from Guizhou, served as governor of Shandong and governor of Sichuan, and often entertained guests with this dish in his hometown, and it has been passed down to this day. In 1918, Zhao Huimin, the former Secretary-General of the Guiyang Political Consultative Conference of Waseda University in Japan, once passed the Kung Pao Chicken to Japan, which won praise from Japanese people. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao chicken is "overwhelming" and is almost synonymous with Chinese cuisine. The situation is similar to spaghetti in Italian cuisine.
Nowadays, "Kung Pao Chicken" is a common dish in Chinese restaurants of all sizes. As for some menus, it is written as "Kung Pao Chicken". Some people think that the cooking method is "stir-fried". In fact, this is a misunderstanding and the origin of "Kong Pao Chicken" has not been clarified.
Speaking of "Kung Pao Chicken", of course, we cannot fail to mention its inventor-Ding Baozhen. According to the "Manuscripts of Qing History": Ding Baozhen, with the word Zhihuang, was born in Pingyuan (now Zhijin), Guizhou, was a scholar in Xianfeng three years, and served as governor of Sichuan in Guangxu two years. According to legend, Ding Baozhen has studied cooking, and likes chicken and peanuts, and especially likes spiciness. When he was the governor of Sichuan, he created a delicacy made by sautéing diced chicken, red pepper, and peanuts. This delicacy was originally a "private kitchen" of the Ding family, but it became more and more widely known since then. But not many people know why it was named "Kung Pao".
The so-called "Kong Bao" is actually the honorary official title of Ding Baozhen. According to the "Chinese Dictionary of Officials of Past Dynasties", the Ming and Qing Dynasties
Kung Pao Ji Ding has "false titles" on behalf of officials at all levels. The most advanced virtual titles are "Tai Shi, Young Master, Tai Fu, Young Fu, Tai Bao, Shao Bao, Prince Tai Shi, Prince Little Master, Prince Tai Fu, Prince Shao Fu, Prince Tai Bao and Prince Shao Bao". The above are all imaginary titles given to important ministers in the DPRK, some of which were given after death, commonly known as "palace titles." After Xianfeng, these imaginary titles no longer used "so-and-so teacher" but "so-and-so", so these most advanced imaginary titles had another name-"gongbao". Ding Baozhen ruled Shu for ten years. He was a good official and made many achievements. He died in the eleventh year of Guangxu. In order to commend his achievements, the Qing court awarded the "Prince Taibao". As mentioned above, "Prince Tai Bao" is one of the "Kong Bao", so the dish he invented was named "Kong Bao Chicken", which can be regarded as a commemoration of this Lord Ding.
With the passage of time, many people no longer know what "gongbao" is, so they took it for granted to write "gongbao chicken" as "gongbao chicken". Although it is a word difference, it changed the original intention of commemorating Ding Baozhen!
Kung Pao Chicken has been cooked several times, and the method is similar, but this time the method is a little more complicated. You need to prepare the red oil in advance. The final Kung Pao Chicken fried in the soup is bright red. And only red oil spilled.
Make it red but not spicy, spicy but not fierce, spicy and strong, and the meat is smooth and crisp. "
Nowadays, "Kung Pao Chicken" is a common dish in Chinese restaurants of all sizes. As for some menus, it is written as "Kung Pao Chicken". Some people think that the cooking method is "stir-fried". In fact, this is a misunderstanding and the origin of "Kong Pao Chicken" has not been clarified.
Speaking of "Kung Pao Chicken", of course, we cannot fail to mention its inventor-Ding Baozhen. According to the "Manuscripts of Qing History": Ding Baozhen, with the word Zhihuang, was born in Pingyuan (now Zhijin), Guizhou, was a scholar in Xianfeng three years, and served as governor of Sichuan in Guangxu two years. According to legend, Ding Baozhen has studied cooking, and likes chicken and peanuts, and especially likes spiciness. When he was the governor of Sichuan, he created a delicacy made by sautéing diced chicken, red pepper, and peanuts. This delicacy was originally a "private kitchen" of the Ding family, but it became more and more widely known since then. But not many people know why it was named "Kung Pao".
The so-called "Kong Bao" is actually the honorary official title of Ding Baozhen. According to the "Chinese Dictionary of Officials of Past Dynasties", the Ming and Qing Dynasties
Kung Pao Ji Ding has "false titles" on behalf of officials at all levels. The most advanced virtual titles are "Tai Shi, Young Master, Tai Fu, Young Fu, Tai Bao, Shao Bao, Prince Tai Shi, Prince Little Master, Prince Tai Fu, Prince Shao Fu, Prince Tai Bao and Prince Shao Bao". The above are all imaginary titles given to important ministers in the DPRK, some of which were given after death, commonly known as "palace titles." After Xianfeng, these imaginary titles no longer used "so-and-so teacher" but "so-and-so", so these most advanced imaginary titles had another name-"gongbao". Ding Baozhen ruled Shu for ten years. He was a good official and made many achievements. He died in the eleventh year of Guangxu. In order to commend his achievements, the Qing court awarded the "Prince Taibao". As mentioned above, "Prince Tai Bao" is one of the "Kong Bao", so the dish he invented was named "Kong Bao Chicken", which can be regarded as a commemoration of this Lord Ding.
With the passage of time, many people no longer know what "gongbao" is, so they took it for granted to write "gongbao chicken" as "gongbao chicken". Although it is a word difference, it changed the original intention of commemorating Ding Baozhen!
Kung Pao Chicken has been cooked several times, and the method is similar, but this time the method is a little more complicated. You need to prepare the red oil in advance. The final Kung Pao Chicken fried in the soup is bright red. And only red oil spilled.
Make it red but not spicy, spicy but not fierce, spicy and strong, and the meat is smooth and crisp. "
