Chicken is a high-quality and high-protein food, rich in amino acids, vitamins, minerals and other ingredients, especially phosphorus, iron, copper, zinc and other elements, which is very helpful for strengthening the body and eliminating fatigue. Chicken is very rich in nutritional value, first of all, it can provide high-quality protein for the body, and the meat quality is relatively tender, which can promote the digestion and absorption of nutrients. From the perspective of traditional Chinese medicine dietary therapy, chicken entering the stomach and spleen meridian can play a very good role in promoting loss of appetite and indigestion caused by weakness of the spleen and stomach.
Kung Pao Chicken is a classic in Sichuan cuisine and is a popular dish in the menu. Its efficacy and function are mainly to strengthen the spleen and appetize, invigorate qi and replenish blood, warm the middle and lower yang, etc. It has a certain conditioning effect on loss of appetite, indigestion, yellowish complexion and other diseases.
An authentic way to make Kung Pao Chicken
Ingredients: chicken breast, peanuts, green onion, ginger, garlic, dried chili pepper, Sichuan pepper, salt, sugar, vinegar, cooking wine, soy sauce, chicken essence, pepper, corn starch
Preparation: 1Wash the chicken breasts and cut them into cubes about an inch in size. Add salt, cooking wine and soy sauce and marinate for 10 minutes.
2.Mix together a small bowl of sugar, vinegar, cooking wine, soy sauce and a small amount of water to make a kung pao sauce. If the taste is sweeter, you can add a little more sugar. The mouth is lighter, and you can dilute it with some water in the juice.
3.Cut the green onion into sections, mince the ginger and garlic, and cut the dried chili pepper into sections. After the wok is heated, add an appropriate amount of oil, add the peanuts, slowly fry them over low heat until crispy, remove them and set aside. Leave a small amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add dried chili peppers and a small amount of Sichuan peppercorns to stir-fry until fragrant.
4.Pour the marinated chicken pieces into the pan and stir-fry until cooked. Pour in the prepared kung pao juice and stir-fry evenly. When the soup in the pot is thick, pour in the fried peanuts, stir-fry evenly, and add a small amount of chicken essence to taste.
Method 2:
Ingredients: Appropriate amount of chicken breast, appropriate amount of peanuts, appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of green onions, appropriate amount of Sichuan pepper powder, appropriate amount of light soy sauce, appropriate amount of aged vinegar, a little dark soy sauce (coloring), appropriate amount of sugar, appropriate amount of starch, appropriate amount of edible oil, appropriate amount of water.
Preparation: 1Dice the chicken breast, add a little starch and mix well. Cut the green onions into sections and finely chop the green and red peppers. Put light soy sauce, aged vinegar, sugar and a little peppercorn powder in a bowl and mix well, then add peanuts and mix well for later use.
2.Heat a little oil in a pot (not too much), add the marinated chicken and quickly slide it away, and stir-fry until it changes color and serves. Add the remaining oil to the peppercorns to fry the fragrance and then put it out, and then add the dried chili peppers and green onions to stir-fry until the fragrance.
3.Pour in the pre-fried diced chicken and peanuts and stir-fry evenly. Add diced green and red peppers and continue to stir-fry for about 1 minute until they are broken, and then serve on a plate.
Precautions:
1.Don't dice the chicken breasts too much, as they will shrink during the stir-frying process.
2.When marinating the chicken, add a little starch water to make the chicken more tender.
3.When stir-frying Kung Pao chicken, the oil temperature should not be too high, otherwise the peanuts will turn black and affect the taste and appearance.
4.The final soup should not be too dry, and the taste of the soup should be better if it is wrapped in the ingredients.
The above is the authentic practice of Kung Pao Chicken and the relevant information about the efficacy and role of chicken, not as a guide and advice, for your reference only. Please pay attention to your physical condition at any time, and if you feel any discomfort, it is recommended that you seek help from a professional in time, consult a doctor online, or go to an offline medical institution for treatment.