Sichuan Gongbao Chicken

Name: Sichuan Gongbao Chicken
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 75g Chicken breast; 1 Cucumber; 1 lettuce; 7g Dried chili; 1g Peppercorns; 5g starch; 5g Knorr Chicken Noodle; 5g Doubanjiang; 1 teaspoon Soy sauce; 3g salt; 1g pepper powder; 2 pieces shallot; 2g Vinegar; 1/2 teaspoon Sugar; 35g Peanuts

by 0 Zucchini 0

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Kung Pao Chicken is a traditional Han Chinese dish that is well-known at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the sauce-stuffed chicken in Shandong cuisine and the Hu spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, governor of Shandong and Sichuan governor of the Qing Dynasty, and formed a new dish-Gongbao chicken. And it has been passed down to this day, and this dish has also been classified as a Beijing court dish.