New Year's Eve Dinner Recommendation: Comprehensive Method of Kung Pao Chicken

Stir-fried chicken with peanuts (Sichuan cuisine) A popular dish in Sichuan, and a traditional Sichuan dish Recipe that is very well-known as a home-cooked meal Nowadays, it is widely available in restaurants, and is known for its delicious, sweet and sour flavor with a strong aroma.

How to make stir-fried chicken with peanuts

Ingredients Preparation

Chicken breast 250g, green bell pepper 4 stems, red bell pepper 6 stems, stir-fried Peanuts 50g, salt 5g,Soy sauce 1 tablespoon,Ginger 5g, green onion 10g, garlic 5g, cooking wine 3g,White sugar 10g,Star anise 15 pods, sesame oil 1 tablespoon, water 2 tablespoons.

Instructions

1. Cut the chicken breast into small pieces, add appropriate amount of salt, cooking wine and dry starch, and mix well. Marinate for 5 minutes.

2. Cut the green onion into slightly smaller pieces than the chicken, mince ginger, green onion and red bell pepper.3. Prepare a clean bowl, put the chopped green onion and ginger into the bowl, add a teaspoon of salt, rice vinegar

, soy sauce, white sugar and water to make the seasoning.4. Heat oil in the pot, when the oil is hot, add star anise, wait for the star anise to release its aroma and change color, then add the chicken. 5. After the chicken is colored, add the green and red bell peppers, pour in the prepared seasoning, and stir-fry over high heat for 1 minute, add peanuts.

Notes 1. The star anise in the ingredients can be replaced with star anise powder. Stir-frying with star anise is very dangerous. If you are not careful, you will burn it. In addition, when you touch cold water, it will splatter. Star anise powder is also a good substitute for star anise. 2. This dish should be cooked over high heat throughout the process, and the chicken should not be stir-fried for too long. If you stir-fry it for too long, it will become tough.

3.

Chicken

You can use chicken breast, but using chicken legs is more delicious and tender, and the cooking temperature is not very strict.

How to make delicious and easy stir-fried chicken with peanuts Ingredients Chicken legs 250g,

Green bell pepper half, red bell pepper half, fried peanuts 60g, green onion 2 pieces, garlic 5g, dried chili peppers 7-8, cooking wine 1 tablespoon, egg white half, salad oil 1 tablespoon, soy sauce 8ml, ginger 3g, star anise 2g, dry starch 1 large spoon, White pepper 1g, vinegar 30ml, white sugar 1 large spoon, Corn

starch

5g, oil as needed.

Instructions 1. Peel and chop the chicken legs into small pieces, add appropriate amount of salt, white pepper, cooking wine and dry starch, and mix well. Marinate for 15 minutes. 2. Cut the green onion into slightly smaller pieces than the chicken, mince ginger and garlic, and cut the red bell pepper into small pieces. Put the green onion, ginger and garlic in a bowl, add salt, white sugar, rice vinegar, soy sauce, water, water starch and sesame oil to make the seasoning.3. Heat oil in the pot, when the oil is three-quarters cooked, add the chicken legs and stir-fry. After the chicken legs change color, remove and drain the oil. 4. Add a little more oil, when the oil is cold, add star anise, stir-fry until fragrant, then remove the star anise and add dried chili peppers to stir-fry.5. After the chili peppers are stir-fried, add the chicken, green and red bell pepper, stir-fry evenly, then pour in the prepared seasoning, stir-fry over high heat, and finally add peanuts. Tips 1. Pay attention to the order of placing star anise and chili peppers. Place star anise first, then chili peppers. Otherwise, the aroma of star anise cannot be released.

2. When stir-frying the chicken, the oil temperature should be low. Stir-fry until the chicken is colored, and then remove. Do not stir-fry for too long.

3. When marinating the chicken, first add salt and mix, then add other seasonings, and mix. This will make the chicken more tender and delicious.Stir-fried chicken with peanuts and Stir-fried chicken with peanuts

Nowadays, many restaurants will write "Stir-fried chicken with peanuts" as "Stir-fried chicken with peanuts". In fact, this is wrong. When we talk about "Stir-fried chicken with peanuts", we should talk about the origin of "Stir-fried chicken with peanuts". The original name was Ding Baozhen, with the pseudonym "Zhi Huang", from Pingyuan, Guizhou (now Zhixin), a jinshi in the third year of the Qianlong Emperor, and was appointed as the Governor of Sichuan in the second year of the Jiaqing Emperor.

According to legend, Ding Baozhen was very knowledgeable about cooking and liked to eat chicken and peanuts, especially spicy food.

When he was the Governor of Sichuan, he created a delicious dish that combined chicken, red chili peppers, and peanuts.

This dish was originally only a "private dish" of the Ding family, but it was gradually spread and known by everyone. The term "Stir-fried chicken with peanuts" is actually a tribute to Ding Baozhen's honorary title. Therefore, when we call it "Stir-fried chicken with peanuts", we are referring to Ding Baozhen's honor.

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What to eat for New Year's Eve

When stir-frying chicken, the oil temperature should be low; stir-fry until the chicken pieces are lightly browned, then remove from heat. Do not overcook.

When marinating chicken, first add salt and mix, then add other seasonings and mix. This makes the chicken more tender.

Kung Pao Chicken and Kung Pao Chicken

Many restaurants now write "Kung Pao Chicken" as "Kung Bao Chicken". This is incorrect. Let's look at the origin of "Kung Pao Chicken": Ding Baozhen, with the alias Zhi Huang, was a native of Pingyuan, Guizhou (now Zhijin), and passed the imperial examination in the third year of the Xianfeng reign. He served as the Governor of Sichuan in the second year of the Qing Dynasty. It is said that Ding Baozhen had a deep interest in cooking and enjoyed eating chicken and peanuts, especially spicy dishes. While serving as the Governor of Sichuan, he created a delicious dish consisting of stir-fried chicken, red chilies, and peanuts. This delicious dish was originally Ding's "private recipe," but it became increasingly popular and widely known. The term "Kung Pao" actually refers to Ding Baozhen's official title, which is why it is called "Kung Pao Chicken." Now, calling it "Kung Bao Chicken" changes the original intention of honoring Ding Baozhen.

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