Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chicken breast; A small root Cucumber; A small root carrot; 2 stages Scallions; 2 tablets Sliced ginger; 5-6 Dried chili; 30g Sugar; 3g salt; 40ml Peanut oil; 20ml Cooking Wine; 10ml Soy sauce; 50g Peeled Peanuts; 20ml Balsamic vinegar

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Since this handsome pot came at home, cooking is no longer a headache for my aunt.
Before the baby was born, the days of aunt and uncle were called Xiaoyao. If you don't go to your parents for a meal, then you must go out to eat out.
Sichuan-style snacks, such as fish-flavored pork shreds, Gongbao chicken, spicy chicken, etc., are the most delicious dishes we order every month.
After giving birth, I didn't have time and didn't want to go out to eat anymore. Only then did I start my life as a cooking woman.
But for the Sichuan cuisine series that I love, I always have a complicated mentality that I don’t want to make.
I saw the recipe of Kung Pao Chicken in this pot, so I wanted to try it.
Actually let me, the kitchen noob, come out.
Although the color is not as red and shiny as the outside, it is better than healthy, and it is enough for me to kill two bowls of rice.
The point is that I didn't do anything during the whole process, and there was no oily smoke problem.
Cooking with this handsome pot is more effective than husband, haha

Kung Pao Chicken

1. Let's make preparations first. After cutting the chicken breasts into cubes, add cooking wine (20ml), soy sauce (10ml), salt (2g), peanut oil (10ml) and marinate for 20 minutes to make it easier to taste.

2. Prepare other ingredients when marinating. Dice cucumber, dice carrots, peel and fry peanuts or bake them crispy in the oven, and cut ginger slices and green onions.

3. After the meat is marinated, spread the green onions and ginger slices on the bottom of the pot.

4. Then pour in peanut oil evenly

5. Sprinkle some more dried chilies in. I needed to use it temporarily and found that I didn't have it at home, so I used chili shreds instead. Don't follow me.

6. Then pour in salt and sugar

7. Spread the marinated on the top layer and spread it out as much as possible so that the meat does not overlap.

8. Then spread the carrots evenly, and finally the diced cucumbers.

9. Turn on the machine, select the dry pan function, and just put the lid on and you don’t need to worry about it. After the program ends, the machine will beep.

10. After the program is over, don't worry, pour in the peanuts that have been deep-fried or roasted in the oven.

11. Pour in 20ml of balsamic vinegar

12. Then use a wooden spatula to stir it like a stir-fry, so that the soup at the bottom of the pot covers every piece of chicken as much as possible. It can be out of the pot after mixing well.

13. In the photo of the pan, although it lacked the embellishment of the red pepper segment, it tasted very good, so I directly dried a large bowl of white rice. . Compared with the red and greasy Kung Pao chicken outside, this is a little fresh version, which is really a healthy delicacy for your family.

Tips:
1. Because cucumbers are easy to ripen, they should be placed on the top layer.
2. There is no need to add water to this dish, just dry the pot directly.
3. The traditional method is to deep-fry the peanuts. I think it is too oily. It is as delicious as roasted in the oven.
4. Dried red pepper is essential, and the finished product looks good after it comes out.
5. If you like sweetness, you can put more sugar.