Kung Pao Chicken
- Ingredients
- Chicken breast Cut into cubes100 grams
- Peanuts150 grams
- Soy sauceAs needed
- SaltAs needed
- MSGA little
- SugarA little
- Starch slurryAs needed
- Kung Pao Chicken Steps
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1. Cut the chicken breast into cubes, add soy sauce,Fine salt, cooking wine to marinate, then mix with starch slurry
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2. Mix soy sauce, sugar,Vinasse, MSG, clear broth, and starch slurry to make the sauce
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3. Cut the dried red chili into 2 cm pieces.Peanuts are deep-fried until crisp; dry red chilies, Kaleare fried until a light brown color. Stir-fry the chicken cubes, add ginger,Clove and garlic to stir-fry evenly 4. Pour in the sauce and add peanuts, then quickly toss twice before serving on the plate. Tips
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Tip 1. Vegetables like carrots, mushrooms, corn, green peas, and black fungus are often used as they enhance both color and nutrition, making the dish more appealing. 2. People with stomach issues should opt for plain rice noodles instead of glutinous rice noodles to avoid digestive discomfort.
- Tip 3. Corn and green peas should be blanched first to ensure they cook through and maintain their vibrant colors.
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Tip 4. When stir-frying the rice noodles, frequently flip them to prevent sticking; this will increase your post-meal cleaning tasks.Radish，Mushroom，Maize，Peas，Black Fungus Such items like radishes, mushrooms, corn, peas, and black fungus are always on hand as they rarely go out of stock and add color and nutrition to dishes.New Year Cake If you have stomach issues, try eating plain rice cake as it won't be too filling.Rice Those made from glutinous rice can be harder to digest. 3.|Corn and peas should be blanched before frying to ensure they cook properly and retain their color. 4.|When stir-frying the rice cakes, be sure to flip them frequently to prevent sticking; this will add to your post-meal cleaning tasks.
