Kung Pao Chicken
by Cold water duckweed
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut chicken thighs into cubes about one centimeter
2. Prepare accessories
3. 80 grams of peeled fried peanuts, I will use unpeeled fried peanuts
4. Marinate the chicken with salt, egg liquid, a little light soy sauce, add 2 grams of starch and marinate for 5 minutes
5. Make a bowl of gorgon, 10 grams of starch
6. Add cooking wine, light soy sauce, garlic slices, minced ginger, 30 grams of sugar and 45 grams of rice vinegar to mix evenly
7. Put 30 grams of oil in the pot, put in the chili peppers on medium heat, the oil temperature is about 80 degrees, fry for half a minute and put in the pepper
8. Add the diced chicken, turn on high heat, and stir-fry until the chicken has turned eight and mature. Add 30 grams of Pixian Douban
9. Stir fry the spicy sauce and add green onions. If you like to eat green onions, you can add more, and stir-fry for about a minute.
10. Pour into a prepared bowl of glutinous rice, stir fry over high heat, coat the chicken with soup evenly and sprinkle with peanuts
11. Quickly out of the pot, the finished picture.
