[sichuan Cuisine]: Kung Pao Chicken

Name: [sichuan Cuisine]: Kung Pao Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken breast; Some Cucumber; Some carrot; 1 piece Spiced peanuts; Some very light blue; 3-4 Dried chili; Some pepper; Some Sliced ginger; Some Garlic slices; 3 tablespoons Soy sauce; 1 tablespoon Sugar; 2 tablespoons Rice vinegar; 1/2 spoon salt; Some Water starch; Some Cooking oil

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Kung Pao Chicken is a traditional Sichuan dish. Legend has it that it was created by the chef of Prince Shaobao Ding Baozhen in the late Qing Dynasty. It is said that Ding Baozhen has always maintained a simple lifestyle. Sometimes he was busy returning home late for official business, and the chef knew the adult's temper, so he grabbed some ready-made chicken, spicy peppers, and peanuts in the kitchen, and served them in a hot pan and quickly fried them. Mr. Ding liked it. After he became an official in Sichuan, the home cook also accompanied him from Shandong. He saw that Tianfu peanuts were not inferior to Shandong big peanuts. They were combined with Sichuan’s spicy customs and improved, adding a little sugar to add freshness. Master Ding praised this move. Officials, relatives and friends who came to the Ding Mansion for a banquet also praised the special flavor of the chicken. Because Ding Baozhen was once known as the Prince Shaobao (honoured as Gongbao), he jokingly called this dish "Kongbao Chicken", and it has become popular throughout the country until today. "

[sichuan Cuisine]: Kung Pao Chicken

1. Wash the chicken breasts, wipe off the water, and cut into cubes.

[sichuan Cuisine]: Kung Pao Chicken recipe

2. Add water starch, a little salt and mix well, drizzle with edible oil and marinate for 20 minutes.

3. Wash the green onions and cut them into small sections; cut off both ends of the dried chili and remove the seeds; peel and wash the carrots and cucumbers, and cut into square cubes for later use.

4. Mix 1 spoonful of water starch, 3 spoons of light soy sauce, 1 spoon of sugar, 2 spoons of rice cocoa, 1/2 spoon of salt into the bowl, and mix it evenly to make a flavored juice.