<h1>Classic dish, new method - diced kung pao chicken</h1>
This dish is a traditional dish of Qianwei, red but not spicy, spicy but not fierce, spicy and strong, and the meat is smooth and crispy. According to legend, the founder of this dish, Ding Baozhen, a Weaver of Guizhou, has served as the inspector of Shandong and the governor of Sichuan, and often entertains guests with this dish in his hometown, which has been passed down to this day. In 1918, Zhao Huimin, the former secretary general of the Guiyang Municipal Committee of the Chinese People's Political Consultative Conference who studied at Waseda University in Japan, once passed on the Miyoho chicken to Japan, which was deeply praised by Japanese people. Because of its spicy entrance, the tenderness of the chicken and the crispness of the peanuts are widely popular with the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao chicken is "flooded", and it is almost synonymous with Chinese cuisine, similar to the spaghetti in Italian cuisine. Nowadays, in Large and Small Chinese Restaurants, the dish of "Kung Pao Chicken Cubes" is commonplace. As for some menus written as Kung Pao Chicken Cubes, some people think that the cooking method is "stir-fried", in fact, this is a misunderstanding, and the origin of "Kung Pao Chicken Cubes" is not clarified. Speaking of "Gongbao Chicken Ding", of course, we cannot fail to mention its inventor - Ding Baozhen. According to the "Draft History of the Qing Dynasty", Ding Baozhen, zizhi Huang, a native of Pingyuan (present-day Zhijin) in Guizhou, Xianfeng was a jinshi for three years, and Guangxu was the governor of Sichuan in the second year. It is rumored that Ding Baozhen has studied cooking, likes to eat chicken and peanut rice, and especially likes spicy taste. When he was the governor of Sichuan, he created a delicious dish of diced chicken, red pepper, peanut rice under the pot and stir-fry. This delicacy was originally just a "private dish" of the Ding family, but it became more and more widely spread and became known to everyone. But not many people know why it was named "Miyaho". The so-called "palace protection" is actually Ding Baozhen's honorary official title. According to the explanation in the Dictionary of Officials of Chinese Dynasties, officials at all levels in the Ming and Qing dynasties had "false titles." The most senior fictitious titles are "Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taibao, Taizi Taishi, Prince Shaoshi, Prince Taifu, Prince Shaofu, Prince Taifu, Prince Shaofu, Prince Taifu, Prince Taifu The above are all fictitious titles given to the important ministers of the DPRK, and some are posthumously gifted, commonly known as "palace titles". After Xianfeng, these fictitious titles no longer use "so-and-so division" but more "so-and-so bao", so these most senior fictitious titles have a nickname - "Gong Bao". Ding Baozhen ruled Shu for ten years, and was an official who was just and righteous, and had many achievements, and died in office in the eleventh year of Guangxu. In recognition of his merits, the Qing court posthumously awarded him the title of "Prince Taibao". As mentioned above, "Prince Taibao" is one of the "Gongbao", so the dish he invented was named "Gongbao Chicken Ding", which can also be regarded as a memorial to this Lord Ding. With the passage of time, many people no longer know what "Gong bao" is, so they take it for granted that "Gong Bao Chicken Ding" is written as "Gong Burst Chicken Ding", although it is a word difference, but it has changed the original intention of commemorating Ding Baozhen! Kung Pao chicken has been done several times, the method is the same, but this time the method is slightly more complicated, you need to prepare red oil in advance, and the final kung pao chicken to fry the soup is red and bright, and the spilled can only have red oil. It is red but not spicy, spicy but not fierce, spicy and strong, and the meat is smooth and crispy.
Ingredient breakdown
2 chicken thighs
6 dried chili peppers
Peanut rice 50 g
Red oil 100 g
salt
Add 1 scoop of rice wine
1 scoop of sugar
1 scoop of rice vinegar
Half a scoop of balsamic vinegar
Light soy sauce half a scoop
Old soy sauce half a scoop
starch
1 egg white
Ginger slices
Pepper
pepper
Half a green onion
Peppercorn oil
Production steps
1. Prepare the materials. Peanut rice can be bought off-the-shelf or fried and peeled. After cutting the green onion in half, cut into small pieces of 1.5 cm. Cut the dried chili peppers into small pieces and remove the chili seeds from them. Slice the ginger.
2. Remove the bones of the chicken thighs, (pictured) first draw a circle with a knife at the lower end of the chicken legs, and cut off the skin and tendons. Then cut the side of the large side of the chicken thigh upwards with a knife, and cut off the part where the bones are connected.
3. Then cut off the sticking flesh and tendons along the bone.
4. The bones and meat of the chicken thigh have been completely separated. The bones that have been removed do not need to be thrown away and can be made into broth.
5. Use a knife to chop the chicken on top of the cross a few times, then cut into strips and cut into 1.5 cm pieces. Don't remove the chicken skin.
6. Stir the chicken in one direction with rice wine, salt, starch and egg whites in addition to the amount, do not use scratch, so that the chicken is easy to break.
7. Then mix 1 tbsp rice wine, 1 tbsp sugar, 1 tbsp rice vinegar, 1 tsp balsamic vinegar, 1/2 tbsp soy sauce (1/2 tbsp dark soy sauce), starch and set aside.
8. Pour twice as much red oil into the pot as usual (the previous recipe had: homemade red oil).
9. Heat to warm, add dried chili peppers, peppercorns and peppers and sauté until brownish red.
10. Add the diced chicken and sauté over high heat.
11. Add the sliced ginger and sauté for about half a minute.
12. When the chicken is almost cooked. Add the sauce that has been mixed well beforehand and stir-fry quickly.
13. Drizzle with a little peppercorn oil and turn off the heat.
Tips
The sauce is mixed in advance, so that when stir-frying, it will not wait until the mixture is ready, and the chicken is also fried.
The whole process requires a fire.
Soy sauce can also be used directly with soybean soy sauce, if not, use a mixture of light soy sauce and dark soy sauce.
Salt is already added when the chicken is marinated, and there is no need to put salt when stir-frying.