Kung Pao Chicken
by Jane Eyre 907511
Favorite
Difficulty
Easy
Time
10m
Serving
4
A dish that the whole family eats, but maybe you don’t know, there is a long story about this dish——
Traditional cuisines are accustomed to classify Gongbao cuisine as Sichuan cuisine, because there are peppers in the ingredients, in fact, this is a subtle process, and the real place of origin of Gongbao chicken is Jinan. Other Shandong dishes are heavy and not spicy, but there is a "different kind" of Gongbao Chicken. This must be discussed from Ding Baozhen, the governor of Shandong in the late Qing Dynasty.
Ding Baozhen was originally from Guizhou and was a scholar in the Xianfeng period of the Qing Dynasty. He was the governor of Shandong and then the governor of Sichuan. He has always liked to eat hot peppers, pork, and chicken stir-fried dishes. It is said that when he was working in Shandong, he ordered his home chef to make "sauce-stir-fried chicken" and similar dishes, which were very appetizing, but at that time the dish was not well known.
After being transferred to the governor-general of Sichuan, every time he met a banquet, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with the guests. Later, due to his merits in defending the border and defending the enemy, he was named the "Prince Shaobao" by the court, known as "Ding Gongbao". The fried chicken cooked by his family's chef was also called "Kongbao Chicken."
So the dish he invented got its name "Kung Pao Chicken", which can be regarded as a commemoration of Ding Master.
With the passage of time, many people don’t know what “kung pao” is, so they took it for granted that “gong pao chicken” was written as “gong pao chicken.” Although it was a word difference, it changed the original intention of commemorating Ding Baozhen.
Traditional cuisines are accustomed to classify Gongbao cuisine as Sichuan cuisine, because there are peppers in the ingredients, in fact, this is a subtle process, and the real place of origin of Gongbao chicken is Jinan. Other Shandong dishes are heavy and not spicy, but there is a "different kind" of Gongbao Chicken. This must be discussed from Ding Baozhen, the governor of Shandong in the late Qing Dynasty.
Ding Baozhen was originally from Guizhou and was a scholar in the Xianfeng period of the Qing Dynasty. He was the governor of Shandong and then the governor of Sichuan. He has always liked to eat hot peppers, pork, and chicken stir-fried dishes. It is said that when he was working in Shandong, he ordered his home chef to make "sauce-stir-fried chicken" and similar dishes, which were very appetizing, but at that time the dish was not well known.
After being transferred to the governor-general of Sichuan, every time he met a banquet, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with the guests. Later, due to his merits in defending the border and defending the enemy, he was named the "Prince Shaobao" by the court, known as "Ding Gongbao". The fried chicken cooked by his family's chef was also called "Kongbao Chicken."
So the dish he invented got its name "Kung Pao Chicken", which can be regarded as a commemoration of Ding Master.
With the passage of time, many people don’t know what “kung pao” is, so they took it for granted that “gong pao chicken” was written as “gong pao chicken.” Although it was a word difference, it changed the original intention of commemorating Ding Baozhen.
