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Kung Pao chicken is one of the more common dishes in Chinese cuisine and is one of the most well-known dishes. But in the restaurant, if you want to eat real Kung Pao chicken, it really depends on luck. Today Xiao Yi will share the home-cooked version of Kung Pao chicken, the taste is not worse than the restaurant, come and see.
Ingredients required:
4 pipa legs, green onion, ginger, white pepper, salt, egg white, corn starch, cooking oil, peanut rice, balsamic vinegar, sugar, soy sauce, dark soy sauce, dark soy sauce, sesame oil, water, flower carving wine, garlic, dried chili pepper, dried peppercorns
Preparation steps:
Step 1: Wash the chicken thighs, then shave off the bones, then cut the chicken thighs with a knife; then cut the chicken thighs into strips, and then change the knife to cut them into small pieces for later.
Step 2: Make shallot and ginger water. Add an appropriate amount of water to a large bowl, then add the green onion and ginger slices, and then pinch out the juice inside.
Step 3: Add onion and ginger water to the diced chicken to remove the fishy taste, then add a little pepper, salt and mix well; then beat an egg white, then add a little corn starch, grasp and mix well, add a spoonful of cooking oil to prevent the chicken from drying out; finally let stand for 15 minutes to make the chicken fully flavored.
Step 4: Soak the peanuts in boiling water for half an hour in advance, and then remove the peanut coat for later; you can also not go to the peanut coat, directly fry it.
Step 5: Adjust the juice of the palace. Add a spoonful of balsamic vinegar and a spoonful of sugar to the bowl in a 1:1 ratio, then add half a spoonful of soy sauce and salt; then add a little more sesame oil, an appropriate amount of water and carved wine, a little corn starch and soy sauce, and finally use chopsticks to stir well and set aside.
Step 6: Cut ginger and garlic into slices, cut the green onion into small pieces and slices and set aside.
Step 7: Heat the pot well, add the appropriate amount of cooking oil to the slippery pan, then pour out the oil, and then add the appropriate amount of cold oil; then put the peanut rice cold oil into the pot, slow fry over medium heat, fry until slightly yellow, you can fish out the oil control and set aside.
Step 8: Heat the oil to 50% heat, add the marinated chicken cubes, fry until slightly set, then stir with a spoon, fry the chicken until it is broken, and then use a colander to fish out the dry oil and set aside.
Step 9: Pour out the excess domestic oil, leaving a little bottom oil; then put the dried peppercorns into the pot and fry them to bring out the aroma, and then add the prepared shallots, ginger, garlic, and dried peppers, and sauté them together to create the aroma.
Step 10: Pour the fried chicken into the pot, sauté evenly, then add the fried peanuts and rice to fry evenly; then pour the prepared sauce into the pot, stir-fry evenly on high heat, then add the green onion slices, stir-fry again on high heat to get out of the pot and plate.
Production key points:
1. Peanuts and rice in cold oil, fry until slightly yellow, fried is easy to burn.
2. The time of the chicken diced slippery pot should not be too long, and it will become hard after a long time, affecting the taste.
The kung pao chicken that comes out of this way tastes salty and fresh in the mouth, and then the sweet and sour and spicy taste spreads in the mouth, and the chicken is smooth and flavorful, and the taste is particularly layered. It's almost the New Year, so come and learn it, and then it's time to show your hand to your family.
The whole process of video production of this issue of Miyoho Chicken Cube, you can refer to the video production of Kitchen Easy on December 26, 2020, we will see you in the next issue.