Traditional Small Stir-fry "kong Pao Chicken"
by Large frying spoon
Favorite
Difficulty
Normal
Time
10m
Serving
2
Before making the "Kong Pao Chicken", let us introduce the historical allusions and origins of the "Kong Pao Chicken". I also introduced it to my friends in the group topic.
This dish was made by Ding Baozhen, a loyal minister and good general of the Qing Dynasty, and it was also his house's housekeeper back then. Regarding the origin of Gongbao Chicken, it is generally believed to be related to Ding Baozhen. There are three legends:
One said: 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 pepper, pork, and chicken stir-fried dishes. It is said that when he was working in Shandong, he ordered his home chef to make "sauce fried chicken" and other 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, he was named the "Prince Shaobao" by the court because of his merits in defending the frontier and defending the enemy. He was called "Ding Gongbao". The fried chicken cooked by his family's chef was also called "Kongbao Chicken."
The second said: Ding Baozhen was transferred to Sichuan, Daxing Water Conservancy, and the people felt his virtue and presented his favorite fried chicken, called "Kong Pao Chicken."
Three said: When Ding Baozhen was in Sichuan, he used to make private visits. Once I ate in a small restaurant, I ate the spicy chicken fried with peanuts, which was called an imitation by the family chef, and the family chef was named after "Kung Pao Chicken".
The so-called "Kong Bao" is actually the honorary official title of Ding Baozhen. According to the explanation in the "Chinese Dictionary of Officials of Past Dynasties", officials at all levels in the Ming and Qing dynasties had "empty titles." The most advanced virtual titles are "Tai Shi, Young Master, Tai Fu, Young Fu, Tai Bao, Shao Bao, Prince Tai Shi, Prince Little Master, Prince Tai Fu, Prince Young Master, Prince Tai Bao, Prince Shao Bao". All of the above are imaginary titles given to important ministers in the DPRK. They have no actual power. Some of them are given after death, and are commonly called "palace titles." After Xianfeng, these imaginary titles no longer used "so-and-so teacher" but "so-and-so", so these most advanced imaginary titles had another name-"gongbao". Ding Baozhen ruled Shu for ten years. He was a good official and made many achievements. He died in the eleventh year of Guangxu. In order to commend his achievements, the Qing court awarded the "Prince Taibao". As mentioned above, "Prince Taibao" is one of the "Kung Pao", so the dish he invented was named "Kong Pao Chicken", which can be regarded as a memorial to Lord Ding.
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.
"Kung Pao Chicken" is a good little stir-fried dish in the family banquet of the New Year. The specific method is as follows;"
This dish was made by Ding Baozhen, a loyal minister and good general of the Qing Dynasty, and it was also his house's housekeeper back then. Regarding the origin of Gongbao Chicken, it is generally believed to be related to Ding Baozhen. There are three legends:
One said: 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 pepper, pork, and chicken stir-fried dishes. It is said that when he was working in Shandong, he ordered his home chef to make "sauce fried chicken" and other 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, he was named the "Prince Shaobao" by the court because of his merits in defending the frontier and defending the enemy. He was called "Ding Gongbao". The fried chicken cooked by his family's chef was also called "Kongbao Chicken."
The second said: Ding Baozhen was transferred to Sichuan, Daxing Water Conservancy, and the people felt his virtue and presented his favorite fried chicken, called "Kong Pao Chicken."
Three said: When Ding Baozhen was in Sichuan, he used to make private visits. Once I ate in a small restaurant, I ate the spicy chicken fried with peanuts, which was called an imitation by the family chef, and the family chef was named after "Kung Pao Chicken".
The so-called "Kong Bao" is actually the honorary official title of Ding Baozhen. According to the explanation in the "Chinese Dictionary of Officials of Past Dynasties", officials at all levels in the Ming and Qing dynasties had "empty titles." The most advanced virtual titles are "Tai Shi, Young Master, Tai Fu, Young Fu, Tai Bao, Shao Bao, Prince Tai Shi, Prince Little Master, Prince Tai Fu, Prince Young Master, Prince Tai Bao, Prince Shao Bao". All of the above are imaginary titles given to important ministers in the DPRK. They have no actual power. Some of them are given after death, and are commonly called "palace titles." After Xianfeng, these imaginary titles no longer used "so-and-so teacher" but "so-and-so", so these most advanced imaginary titles had another name-"gongbao". Ding Baozhen ruled Shu for ten years. He was a good official and made many achievements. He died in the eleventh year of Guangxu. In order to commend his achievements, the Qing court awarded the "Prince Taibao". As mentioned above, "Prince Taibao" is one of the "Kung Pao", so the dish he invented was named "Kong Pao Chicken", which can be regarded as a memorial to Lord Ding.
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.
"Kung Pao Chicken" is a good little stir-fried dish in the family banquet of the New Year. The specific method is as follows;"
