Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken breast; 1/2 root Green bamboo shoots; 100g Peanut kernels (raw); 1/2 root carrot; 1/2 root very light blue; Less than half ginger; 1/2 petal garlic; 7 Dried chili; 1/2 a spoon Sugar; White vinegar; salt; Soy sauce

by Qi Xiangqian

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

This dish is very good. Today I still use green bamboo shoots for this dish. Cucumber is also good for practical use.

Kung Pao Chicken

1. Dice carrots and green bamboo shoots, fold dried chili into small pieces and set aside

2. Marinate the chicken breasts (add egg white, starch, salt and stir well)

3. Heat the oil and fry the peanuts. Remember to use medium heat

4. 200 grams of peanuts will do

Tips:
1. Cut the green onion into a round shape, the back looks beautiful
2. Chicken breasts mixed with egg white, fresh and tender out of the pot