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Kung Pao chicken is a famous traditional dish at home and abroad, the meat is tender and smooth, fragrant but not spicy, full of flavor, the tenderness of the chicken with the crispness of peanuts, rich taste, loved by the majority of families.
Let's share the production process, and take a look at it together if you like it.
Ingredients: Chicken breast
Accessories: white green onion, garlic, ginger, fried peanut rice, egg white, corn starch
Seasoning: salt, chicken powder, sugar, bean paste, aged vinegar, soy sauce, chili oil
1. Prepare the ingredients below
Put 200 grams of cleaned chicken breast, cut into diced chicken and set aside in a basin.
Add salt, chicken powder, sugar to the chicken into the flavor, and then add the right amount of water, use your hands to stir in one direction, add water to make the chicken more tender, but also reduce the fishy taste of the chicken, stir until the chicken fully absorbs the water.
Add the egg whites, continue to stir in one direction, add the egg whites, and make the chicken tender.
Then grab a handful of corn starch, stir again by hand for 2-3 minutes, add corn starch to better lock in the moisture of the chicken, and set aside.
2. Prepare the excipients below
Cut the green onion into small pieces and set aside in a pot.
Prepare 2-3 garlic, pat flat and then chop into small pieces and set aside in a bowl.
Prepare 2-3 slices of ginger, equally pat flat and then chop into small pieces, together with garlic and set aside.
Prepare 100 g of fried peanut rice and set aside in a bowl.
3. Slide the diced chicken underneath
Cook oil in the pot, the oil temperature is not too high, when it is 40% hot, put in the chicken cubes, quickly slide it, about 30 seconds, fish out the chicken cubes to control the oil for backup, the oil can make the chicken tender taste.
4. Start cooking below
Leave a little oil in the pan, turn on low heat or pour the onion, ginger, garlic out of the pan, stir-fry quickly, sauté the garlic flavor.
Add the bean paste and stir-fry a few times.
Add a little water and pour in the cooking wine.
Bring on low heat or remove the pan from the heat, start seasoning, add 10 grams of sugar, 1 spoonful of salt, 1 spoonful of chicken powder, stir well, add 10 grams of aged vinegar, continue to stir-fry the seasoning, add the fried diced chicken and green onion.
Add the soy sauce, lift the color, quickly stir-fry, hook a little water starch, and collect the soup.
Then add the fried peanut rice, quickly stir-fry a few times, drizzle with chili oil, quickly stir-fry the seasoning, and you can put it on the plate.
Well, a spicy and delicious diced kung pao chicken is ready
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