Kung Pao ChickenYesSichuan CuisineA signature dish in Sichuan cuisine, the main ingredients of Kung Pao Chicken are chicken chunks,peanutsand other auxiliary ingredients, which combine to create a delicious and flavorful Kung Pao Chicken.

Introduction to Kung Pao Chicken

Legend says that it was created by the chef of Prince Bao Ding in the late Qing Dynasty. It is said that Prince Bao Ding always maintained a simple lifestyle.Sometimes he was busy with official duties and returned home late. The chef, understanding the prince's habits, would casually grab ready-made chicken chunks, chili peppers, and peanuts from the kitchen, and quickly stir-fry them, which was highly appreciated by Prince Bao Ding.After he became an official in Sichuan, the chef also followed him from Shandong. Seeing that the peanuts in Tianfu were no worse than the peanuts from Shandong, and combining them with Sichuan's love of spicy food, he improved them slightlysugarto add fresh flavor.Prince Bao Ding highly praised this.Because Prince Bao Ding was once appointed as Prince Bao (nickname Kung Pao), this dish was named "Kung Pao Chicken" and became popular throughout the country until today.

Recipe for Home-Style Kung Pao Chicken

IngredientsNeeded

Chicken breast300g, oil 500ml, dryChili peppers50g, salt 1 teaspoon, cooking wine 15ml, garlic 1 teaspoon.Star anise15g, cornstarch 45ml, white sugar 15g, green onion 1 bunch.

Method

1 Wash and dry the chicken breast, cut into 1.5cm cubes, then marinate with cornstarch andsoy saucemix well, marinate for 20 minutes.Wash and cut the green onion into 1cm segments.Cut off the ends of the dried chili peppers and remove the seeds.

2 In a small bowl, mix cornstarch, soy sauce, salt, white sugar, and cooking wine, and mix well to make a seasoning sauce.

3 Place the peanuts in warm water for 20 minutes, and after the peanuts are softened, peel them by hand and then dry them.

4 Heatthe oil in the pan, when the oil is three-quarters hot, add the peanuts and stir-fry over low heat until slightly browned, then remove and set aside.5 Continue to heat the oil in the pan, when the oil is six-quarters hot, add the marinated chicken, quickly stir-fry until dispersed, and then stir-fry for about half a minute.

Continue to heat the oil in the pot over medium heat.chickenuntil cooked, then remove and drain the oil.

6 Leave some oil in the pan, heat it up, and then add star anise and dried chili peppers, stir-fry over low heat to release the aroma, then add green onion,gingerand garlic, and stir-fry with the chicken. Finally, add Kung Pao sauce and stir-fry until thickened before adding peanuts.

Nutritional Value

Chicken: Chicken has the effects of warming the meridians, nourishing and replenishing Qi, and replenishing essence and marrow.According to the, eating chicken often can promote blood circulation;Most later doctors believe that eating chicken can make people more intelligent.

2vinegar, old wine, sugar, salt, cooking wine, cornstarch, and water mixed together.

3 Heat the oil and add the chicken, stir-fry until cooked, then remove and set aside.

4 Heat the oil, add star anise and dried chili peppers over low heat, and then add green onion, ginger, and garlic to stir-fry.

5 Add the chicken and stir-fry, then add Kung Pao sauce and stir-fry until thickened before adding peanuts.

Cooking Techniques

Peanuts must be added to the pan before the dish is cooked, otherwise they will be fried in the pan for a long time, which will affect the crispness of the peanuts.

Eating Guide

1 Chicken andpeachare incompatible, and eating them together will cause diarrhea.

2 Peanuts (fried): Peanuts should not be eaten withcucumberandcrabat the same time, which can cause diarrhea. Peanuts should also not be eaten withwatermelonat the same time.