Kung Pao Chicken
by coldly (from Tencent.)
Favorite
Difficulty
Easy
Time
5m
Serving
2
It is said that there is no feast without chicken, especially in Guangdong. Chicken dishes must be served at festivals or banquets. The most common ones in Guangdong are white sliced chicken and soy sauce chicken. Every Spring Festival home is either white sliced chicken or soy sauce chicken. , Even after eating for many years, I still like to eat, but the life that is always the same is a bit boring. It’s good to try new flavors. Sichuan cuisine is still very popular in Guangdong, especially the Kung Pao chicken dish. Most chicken diced chickens are eaten only when they are eaten out of the restaurant, and no one at home usually cooks them! Let’s have Kung Pao Chicken for this year’s New Year dishes! The red color also means that the coming year will be prosperous!
Kung Pao Chicken is one of the traditional representative dishes of Sichuan cuisine, but the original place is in Jinan! It is said that when Ding Baozhen went to work in Shandong in 1863, because he was from Guizhou, the chef did not understand this rich Guizhou dialect, but only understood the "spicy". The chef used green and red peppers and diced green carrots. Stir-fried pork belly is a dish, stir-fry the peanuts before peeling, and mix in it. This is the prototype of this dish. Later, after Ding Baozhen's improvement, the raw materials and taste have some changes. Later, Ding Baozhen took the post of governor of Sichuan, and often banquets at home. In order to suit the local people's dietary characteristics and tastes, he made the home cook more spicy. Later, it became known to everyone and became known as Kung Pao Chicken.
The so-called "gongbao" is actually the honorary official title of Ding Baozhen. Ding Baozhen ruled Shu for ten years. He was an official official and had many achievements. He died in office in the 11th year of Guangxu. In order to commend his achievements, the Qing court awarded him the "Prince Taibao". As mentioned above, the "Prince Tai Bao" is one of the "Kong Bao", so in order to commemorate Ding Baozhen, the dish he invented was named "Kong Bao Chicken". This dish is now also classified as a Beijing court dish!
Kung Pao Chicken is one of the traditional representative dishes of Sichuan cuisine, but the original place is in Jinan! It is said that when Ding Baozhen went to work in Shandong in 1863, because he was from Guizhou, the chef did not understand this rich Guizhou dialect, but only understood the "spicy". The chef used green and red peppers and diced green carrots. Stir-fried pork belly is a dish, stir-fry the peanuts before peeling, and mix in it. This is the prototype of this dish. Later, after Ding Baozhen's improvement, the raw materials and taste have some changes. Later, Ding Baozhen took the post of governor of Sichuan, and often banquets at home. In order to suit the local people's dietary characteristics and tastes, he made the home cook more spicy. Later, it became known to everyone and became known as Kung Pao Chicken.
The so-called "gongbao" is actually the honorary official title of Ding Baozhen. Ding Baozhen ruled Shu for ten years. He was an official official and had many achievements. He died in office in the 11th year of Guangxu. In order to commend his achievements, the Qing court awarded him the "Prince Taibao". As mentioned above, the "Prince Tai Bao" is one of the "Kong Bao", so in order to commemorate Ding Baozhen, the dish he invented was named "Kong Bao Chicken". This dish is now also classified as a Beijing court dish!
