Traditionally Made "kung Pao Chicken"
by Large frying spoon
Favorite
Difficulty
Normal
Time
10m
Serving
2
In the past, I have introduced the allusions and practices of "Kung Pao Chicken" in the blogs and logs of other websites. "Kung Pao Chicken" is one of the representative dishes in Sichuan cuisine. This dish has a history of more than 100 years. It was invented by the well-known good general "Ding Baozhen" in the late Qing Dynasty and was made by a private chef in Ding's house. One of his favorite dishes specially cooked for him!
Ding Baozhen is a native of Pingyuan, Guizhou. He was a three-generation veteran in the late Qing Dynasty. He was an official in the third year of Xianfeng and died in 1885 in the eleventh year of Guangxu. He was an official for a total of 32 years. He has served as the prefect of Changsha, Hunan and other places, governor of Shandong and governor of Sichuan. During his tenure, he has achieved good results.
This person is an official and upright, and has an excellent reputation among the officials and the people. Because Ding Baozhen had led the army to break the siege of the capital, he was also regarded as a good rescuer. The emperor was very respectful, and he was especially awarded the title of the prince to protect the title of the prince. Although Shaobao has no real power, this honorary title is bestowed by the royal court, so it has a high status. Shaobao can be the prince’s teacher, and he can also be the emperor’s adviser. He was honored by his colleagues in the officialdom as "Ding Gongbao". Since it was the fried chicken invented by Master Ding, it was naturally named "Kong Pao Chicken". Hehe, as the saying goes, chickens go with people, and this is the reason that one can get the chicken and the dog to the sky, even the fried chicken. There is an official name, ha ha!
According to historical records, in the past, when making this dish of fried chicken, chickens were used for banquets at Ding's Mansion. Generally, it is required to use one-and-a-half to two-jin free-range tender chickens, which are deboned and fried. . Many people now use chicken breasts, the texture and taste are much worse! I also often use chicken breasts for fry, mainly for the convenience of pictures.
The seasoning for fried "Kung Pao Chicken" is also very simple. In the past, traditionally used natural sun-dried fermentation of old Sichuan, and then artificially brewed soy sauce. In addition to soy sauce, there are also chili noodles, Chinese pepper, dried chili, and sugar. , Vinegar, peanuts and green onion and ginger, but the ratio of compatibility is stricter. It should be spicy, sweet and sour, salty and fresh, and the taste is correct when it is fried. After eating, there is only a small amount of red oil in the plate. No soup is the right thing. The peanuts inside must maintain a crispy texture from start to finish, and they must not collapse. I will make this traditional "Kung Pao Chicken" today. Since there are no chickens, I use chicken thighs. The specific method is as follows;"
Ding Baozhen is a native of Pingyuan, Guizhou. He was a three-generation veteran in the late Qing Dynasty. He was an official in the third year of Xianfeng and died in 1885 in the eleventh year of Guangxu. He was an official for a total of 32 years. He has served as the prefect of Changsha, Hunan and other places, governor of Shandong and governor of Sichuan. During his tenure, he has achieved good results.
This person is an official and upright, and has an excellent reputation among the officials and the people. Because Ding Baozhen had led the army to break the siege of the capital, he was also regarded as a good rescuer. The emperor was very respectful, and he was especially awarded the title of the prince to protect the title of the prince. Although Shaobao has no real power, this honorary title is bestowed by the royal court, so it has a high status. Shaobao can be the prince’s teacher, and he can also be the emperor’s adviser. He was honored by his colleagues in the officialdom as "Ding Gongbao". Since it was the fried chicken invented by Master Ding, it was naturally named "Kong Pao Chicken". Hehe, as the saying goes, chickens go with people, and this is the reason that one can get the chicken and the dog to the sky, even the fried chicken. There is an official name, ha ha!
According to historical records, in the past, when making this dish of fried chicken, chickens were used for banquets at Ding's Mansion. Generally, it is required to use one-and-a-half to two-jin free-range tender chickens, which are deboned and fried. . Many people now use chicken breasts, the texture and taste are much worse! I also often use chicken breasts for fry, mainly for the convenience of pictures.
The seasoning for fried "Kung Pao Chicken" is also very simple. In the past, traditionally used natural sun-dried fermentation of old Sichuan, and then artificially brewed soy sauce. In addition to soy sauce, there are also chili noodles, Chinese pepper, dried chili, and sugar. , Vinegar, peanuts and green onion and ginger, but the ratio of compatibility is stricter. It should be spicy, sweet and sour, salty and fresh, and the taste is correct when it is fried. After eating, there is only a small amount of red oil in the plate. No soup is the right thing. The peanuts inside must maintain a crispy texture from start to finish, and they must not collapse. I will make this traditional "Kung Pao Chicken" today. Since there are no chickens, I use chicken thighs. The specific method is as follows;"
