Kung Pao Chicken--China's tongue

Kung Pao Chicken, which means spicy diced chicken with peanuts, is a famous traditional Sichuan dish, and it was named by Ding Baozhen of the late qing dynasty who was dubbed “the little prince guaranteed”. It is delicious and tender, sweet and sour, spicy but not dry. With the combination of chicken’s freshness and peanuts’ crisp taste, Kung Pao Chicken sweeps the nation and is deeply welcomed by the public. Especially in England, America and other Western countries, Kung Pao Chicken is spread
everywhere just like a food, and it is synonymous with Chinese food just as Korean food and Japanese sushi.

Ingredient:


150g chicken leg meat
50g peanut kernel
20g carrot
10g green pepper
10g red peper
Flavoring:
10g Sichuan pepper
10g dried red pepper
20g white sugar
15g rice vinegar
15g soy sauce
Oyster sauce
Pixian bean paste
cooking wine
salt
water starch
50g ginger, green onion and garlic

Directions:

1. Clean one chicken leg.
2. Remove the skin, bone and grease.
3. Dice the chicken leg meat scraped off bone into a little big cubes.
4. Mix with some salt, cooking wine and water starch.
5. Pour some olive oil to stir evenly.
6. Use microwave oven to deep-fry peanut kernel. See “Quickly fried peanuts within 5minutes without fire”.
7. Chop garlic, ginger and green onion for use.
8. Dice carrot, green pepper and red pepper.
9. Heat up the pan with oil. Put in Sichuan pepper and deep-fry to generate flavor.
10. Put in dried hot pepper to deep-fry into dark red.
11. Quickly pick the Sichuan pepper and dried red pepper out and throw away.
12. Add in chopped ginger and green onion to deep-fry.
13. Put in diced chicken to fry dispersedly.
14. When the chicken’s color changes, add a bit of Pixian bean paste to fry until it generates the red oil.
15. Add in diced carrot to fry for a while.
16. Flavor with the juice mixed with sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch.
17. Sprinkle with chopped green onion in the end.

Cooking Notes:

1. The meat must be fresh, because the frozen chicken lose a large amount of water, which makes the dish dry. Chicken leg meat is the best, and chicken breast followed by.
2. Do stir-fry the chicken.
3. The cooking method can be used to make Kung Pao Chicken, Kung Pao diced Scallops, Kung Pao diced Tofu and so on.