Recipe: how to cook Chinese food, Kung Pao Chicken
Kung Pao Chicken is a welcomed Szechwan dish in China and other countries. It is said that Szechwan provincial governor Ding Baozhen reformed it according to the Chicken with Flour Paste during the Qing Dynasty. His title was Tai Zi Tai Bao, which was one position of the Gong Bao, so people named the dish is gong bao ji ding.
The authentic Kung Pao Chicken main ingredients are chicken with some fried peanuts, dried chili peppers and spring onion, not put carrots and cucumbers. It is not as spicy as other Szechwan dishes. Fresh chicken with crunchy peanuts. Red not spicy, spicy not hot. Piquant flavour, smooth taste.
INGREDIENTS:
chicken chest 250g / spring onion 50g/ garlic 4pcs / fried peanuts 100g / Sichuan pepper 15pcs / dried chili pepper 8g / cornstarch 5g / salt 2g / cooking wine 3g / thick broad-bean sauce 5g/ white sesame (optional)
INSTRUCTIONS:
Step 1: turn the heat to low, heat 2 teaspoons oil, keep stirring the peanuts to dark colour. Peel the peanuts after cooling. You can use the baked peanuts instead of the fried ones.
Step 2: cut garlic, spring onion, and dried chili pepper. Dice the chicken chest into small pieces.
Step 3: mix the chicken with cornstarch and water.
Step 4: add the chicken to the heating oil, and stir to white colour. Set the chick aside.
Step 5: heat the wok, add 1 teaspoon cool oil, stir chili pepper, Sichuan pepper, garlic to medium rare. Then put some broad-bean paste.
Step 6: put the chicken. add the cooking wine, liquid cornstarch and salt.
Step 7: put the spring onion and peanuts. stir for a while. DONE❕
Enjoy it with rice, great dinner~
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