Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 850g Chicks; 50g Green onions; 50g Fried peanuts; 6g Dried chili; 3g Chili powder; 1g Peppercorns; 15g ginger; 15g Garlic slices; 20g Sugar; 20g Balsamic vinegar; 20g Shao wine; 15g Soy sauce; 2g salt; 2g MSG; 0.5g pepper; 25g Cooking oil; Some starch

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many ways to "kung pao chicken" on the Internet, but most of them are self-made and thought-out methods of the copycat version. If the misguided practices that have been learned in this way are passed down, this famous historical dish will become more and more distracted. In a few years, someone will ask how to make this dish, and no one will be considered authentic. I can make it clear! That way, it would betray the famous family banquet delicacy of Ding Baozhen, who created this dish in the past, ha ha!
Xia believes that all historically famous dishes with cultural connotations should try not to make them out of shape, and to maintain the characteristics of traditional food culture as much as possible, so that it can be passed on from generation to generation.
I found that when making this dish, netizens put spicy bean paste and pickled pepper sauce, and some were fried with ketchup and green and red peppers for the sake of beauty. What's more, there are a lot of extravagances. The ingredients that can't be beaten by the poles, everyone called it "Gong Pao Chicken". I really got robbed of this dish. I don't know what to think of Ding Dashuai when he saw it, hehe! Of course, you can sculpt and name innovative dishes at will, but cultural dishes must be cautious. If you leave the dishes, you will mistake your children, especially professional chefs should be more cautious!
In fact, this dish is simple and delicious to make. The key is to master the number of seasonings used. Chinese cuisine is definitely here. The same seasoning but the flavour is very different. This is Chinese cuisine. The mystery of it. When the chefs are cooking, you can visit and watch at will, but after watching for a long time, they just don’t know why, and they all use the same thing to fry, but they can’t get the excellent taste!
Today I will demonstrate the practice of this Gongbao chicken. Traditionally, the whole chicken is used to make the meat, so today it is made with the whole chicken. It can also be called "Kung Pao Chicken". The method is as follows;"

Kung Pao Chicken

1. Blend a bowl of gorgon; put 20 grams of sugar, 20 grams of balsamic vinegar, 20 grams of rice wine, 15 grams of soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, 0.5 grams of pepper, and 10 grams of water starch in the bowl.

2. Pick the chicken; step one, first make a deep cut to the bone in the middle of the chicken's chest from top to bottom, then turn it over and make a deep cut to the bone in the middle of the chicken's back from top to bottom.

3. Step two, at the root of the chicken's shoulder armor, make a deep cut at the joint between the root of the chicken wing and the body bone to separate the conjoined muscles.

4. Then hold the knife in the right hand to hold the chicken body, and hold the chicken wing with the left hand and pull it to the left to separate the flesh and blood of the chicken half.

5. Then turn the chicken over and operate the other side according to this. This picture shows the demonstration after the body is deboned.

6. Step 3. At this time, the bones of the chicken are no longer meat, and can be used for boiling soup or discarded. Then cut the chicken legs and wings with the tip of a knife to remove the bones inside, and cut the chicken meat and skin into two centimeters. Large and small blocks are pulped.

7. Put a little salt for the bottom taste first.

8. Add a little pepper to get rid of the smell, then add an appropriate amount of rice wine and stir well.

9. Finally, add an appropriate amount of dried corn starch, add a little water, and grasp it thoroughly.

10. It is enough to fully blend the water to achieve a viscous and non-permeable water.

11. Fill a frying spoon with rapeseed oil or peanut oil and fry the peppercorns until fragrant. Then add dried chili, minced ginger, garlic slices and half of the diced green onion and stir fry until fragrant. After the dried chili is discolored, pour into the pulped chicken to be smooth. .

12. When the chicken is slippery and loosened, the color is slightly changed. Pour the chili powder and stir fry.

13. Stir until the oil is red, add the remaining diced green onions, cook it into a bowl and stir fry over high heat.

14. Wait until the gorgon juice is gelatinized enough to adsorb to the chicken upper pot and there is no excess soup, then pour the peanuts.

15. Pour in the deep-fried peanuts and stir-fry evenly to get out of the pan.

Tips:
Features of this dish;

Sensory; the color is oily and shiny, smooth without excess soup, and there is only a little oil in the plate;

Taste; sweet and sour, salty, spicy and smooth, tender meat, crispy peanuts.

Tips;

1. When picking chicken legs and wings, use the tip of a knife to cut the meat on the bone, and then use the back third of the blade to scrape the bone again, so that the fascia can be scraped off and the flesh can be separated by gently tearing it off.

2. When cooking and sautéing, use the simmering heat to stir-fry the pepper, chili, green onion, ginger, garlic and pork meat, and use a strong heat after cooking into a bowl of gorgon. You can also fish out the meat first, and then stir-fry the small ingredients, but you can also cook it in one pot at home to save oil.

3. Use 850 grams of chicken to make this dish. The seasoning ratio of the bowl is 20 grams of sugar, 20 grams of balsamic vinegar, 20 grams of rice wine, 15 grams of soy sauce, 2 grams of salt, 2 grams of monosodium glutamate, and 0.5 grams of pepper. , 10 grams of water starch and mix well. After the cooking is completed, it is best to be able to taste all the sauces and small ingredients.

The "Kung Pao Chicken", a traditional delicacy that is most suitable to be eaten in this season, is made by the big stir-fry spoon for the reference of beginners!