Kung Pao Chicken is a classic dish in Sichuan cuisine, known for its spicy and fragrant taste. Here's the classic recipe for Kung Pao Chicken::
Material:
250 grams of chicken breast.
10-15 dried chili peppers (adjust to personal taste).
Appropriate amount of peanuts.
Green garlic to taste.
Ginger and garlic to taste.
Cooking wine to taste.
Light soy sauce to taste.
Salt to taste. Sugar to taste.
Essence of chicken to taste.
Starch to taste.
Cooking oil to taste.
Steps:
1.Cut the chicken breast into small cubes and marinate in cooking wine, light soy sauce and salt for 10 minutes to absorb the flavor.
2.Cut the dried chili peppers into small pieces, remove the pepper seeds, and set aside.
3.Fry the peanuts in oil until golden brown, remove and set aside.
4.Heat a pan with cold oil, add chopped green onion, ginger and garlic and stir-fry until fragrant.
5.Add the marinated chicken and stir-fry until white, add an appropriate amount of water and bring to a boil.
6.Add the dried chili peppers, add an appropriate amount of salt, sugar, and chicken essence to taste.
7.Thicken with water starch to thicken the broth.
8.Finally, add the fried peanuts and green garlic and stir-fry evenly.
Now, a spicy and delicious kung pao chicken dish is ready!
Kung Pao Chicken is characterized by being spicy but not dry, numb but not greasy, and rich in taste. You can adjust the amount of chili pepper and the proportion of seasoning according to your personal taste preferences to achieve the best taste.
Finally, let's like, favorite, ** this article, and share the classic practice of making Kung Pao Chicken with more people. Please let us know what you think in the comments section, or share your own special recipe for making Kung Pao Chicken, we look forward to your participation and sharing!
The content described in this article is for reference only, and the specific operation can be adjusted according to personal taste and actual situation. ）