Hello everyone, I am Shu Chen, sharing a variety of home-cooked food here every day, and today I bring a homely practice of "Kung Pao Chicken Cube".
Kung Pao chicken is a well-known classic dish, spicy sweet and sour, smooth and tender taste is its characteristics, smooth and tender chicken with crisp peanuts as a supplement, this crisp and soft taste is addictive. Making Kung Pao chicken at home is actually very simple, prepare a variety of ingredients, mix a bowl of sauce, and a classic dish that is super rice can be served.
【Kung Pao Chicken】
Ingredients: chicken thighs, carrots, green peppers, peanuts and rice
Accessories: garlic, green onion, ginger, peppercorns
Seasoning: cooking wine, white vinegar, watercress paste, pepper, soy sauce, salt, sugar, water starch
method:
1. It is best to use chicken thigh meat to make kung pao chicken, so that the taste of chicken will not be woody, and the chicken leg will be cut into small pieces after removing the chicken bones.
2. Put the cut chicken in a bowl, add a little cooking wine, salt, pepper, soy sauce, scratch and mix for a while, let the chicken absorb the seasoning.
3. Then pour in some thick water starch, grasp and mix well and marinate for 5 minutes, so that the chicken cubes will not only taste, but also taste more tender.
4. Fry the frying pan and pour in the appropriate amount of vegetable oil, the oil temperature is 40% hot on low heat, add peanut rice and fry for one minute, fry until crispy and then control the oil to fish out, so that the peanut rice will become more crispy when it cools.
5. Turn the heat to high heat and heat the oil in the pan to 60%, then slide the diced chicken into the pan and fry for one minute, wait until the outside is fried until browned and then control the oil to come out.
6. Then prepare other ingredients, 1 carrot diced, 1 green pepper cut into small pieces.
7. Prepare the sauce again, add a small half spoon of salt, a spoonful of sugar, a spoonful of white vinegar, a spoonful of light soy sauce, and then pour in a little water, stir the seasoning to melt and set aside.
8. Finally prepare the accessories, cut the green onion into a section, cut the ginger into slices, cut the ginger slices, cut the garlic into a few grains, and then grab a handful of peppercorns, like to eat spicy can also add a handful of dried red pepper.
9. Stir-fry the pan and pour in some vegetable oil, add the oil to the excipients and stir-fry the aroma, stir-fry the incense and add a spoonful of watercress sauce, and fry the red oil of the watercress sauce.
10. Pour the prepared broth into the pot and stir-fry.
11. Add the fried diced chicken, peanuts, carrots and green peppers, stir-fry over high heat for one minute, sauté the ingredients until they are broken.
12. Pour a little water starch before leaving the pot, stir-fry until the soup is thicker, so that the soup can be better wrapped in the surface of the ingredients, stir-fry evenly and then you can get out of the pot.
A "Kung Pao chicken" home-cooked method, the taste of chicken is smooth and tender, not wood, the taste is sweet and sour and appetizing, it is simply a "rice artifact", love to eat this dish can try it, I hope you can like it.