authentic way to make kung pao chicken
Every time I smell it Kung Pao Chicken The unique aroma that arises when it's just out of the pot, I can't help but drool. I always order Kung Pao Chicken when eating out. The authentic way to make Kung Pao Chicken comes from Sichuan, and there is also a history behind it. Today, I will introduce Kung Pao Chicken to everyone.Sichuan Cuisine Let's get started!
The history of Kung Pao Chicken
There is a fun story behind Kung Pao Chicken. In the late Qing Dynasty, a new governor arrived in Sichuan, and the local officials and gentry specifically asked the chefs to prepare new dishes. The dish made with tender chicken, which was served during the meal, was highly appreciated by the new governor. Because the governor was given the title of "Kung Pao" by the local officials, the dish was named "Kung Pao Chicken" by borrowing the name "Kung Pao". Later, through the multiple improvements of the chefs, "Kung Pao" has become a unique cooking technique in Sichuan cuisine.
Detailed steps for authentic Kung Pao Chicken
Ingredients Preparation
150g of chicken breastSkin removed, cooked and crispy Peanuts 50g 1 egg Clear20g of rice wine Soy sauce 5g, 20g of sugar Vinegar 5g, dry Chili peppers 2, clear soup or Chicken broth 25g, 10g of dry potato starch, 20g of potato starch Ginger Sliced, chopped green onions MSG Salt, peanut oil, red oil Sichuan peppercorns Noodles, 500g of fresh oil (actual use 75g)
Method
1, remove the skin from the chicken breast, beat it with a knife (to make the chicken breast easy to absorb flavor), cut into dicing, add yellow wine, salt, egg whites, and potato starch, and marinate. Cut the dried chili peppers into segments.
2, put yellow wine, soy sauce, MSG, vinegar, sugar, potato starch, clear soup or chicken broth in a small bowl, and adjust the seasoning.
3, heat the pot, add fresh oil, when it's 30% hot, add the chicken pieces and quickly pour them into a sieve to drain the oil.
4, put the remaining oil in the pot, fry the dried chili peppers to a light brown color, add ginger slices, green onions, and chicken pieces, add the seasoning, and stir-fry. Add peanuts, stir-fry, drizzle with peanut oil and red oil, sprinkle with Sichuan peppercorns, and serve.
Tips
The size of the chicken should be uniform. Do not fry the chili peppers too dark or burnt.
Microwave Authentic Kung Pao Chicken recipe
Ingredients preparation
150g chicken breast, 50g peanuts, 1 egg (separate egg whites)Salt, potato starch Chili oil Oil, oyster sauce, Shaoxing wine, potato starch, sugar, fragrant oil, salt,Black pepper Appropriately.
Method
1, wash and cut the chicken and red chili peppers into dicing, and mix egg whites, salt, and potato starch. Heat in the microwave for 1 minute.
2, brush oil in the dish, add chicken pieces and stir evenly, wrap with fresh film, and heat in the microwave for 3 minutes.
3, mix oil, oyster sauce, Shaoxing wine, potato starch, sugar, fragrant oil, salt, black pepper, and red chili peppers, wrap with fresh film, and heat in the microwave for 5 minutes, then add peanuts and chicken pieces and stir evenly, wrap with fresh film and heat for 1 minute, and drizzle with the prepared sauce.
Tips for authentic Kung Pao Chicken recipe
1, Kung Pao Chicken made with authentic ingredients, the chicken is tender and juicy, because the chicken was pre-de-oiled. You can use beer to remove the smell of the chicken. Specific method: put chicken breast into a container with salt and black pepper, soak for 1 hour.
2, other methods to remove the smell of chicken. Method to remove the smell of soy sauce: put the chicken breast in soy sauce and add a small amount of wine or soy sauce, and let it soak for about 10 minutes, and the smell will be removed.Milk Milk method: coat the chicken breast with milk, and then soak it with wine or garlic.
