In the beginning of the school season, the consumption of mental work and physical labor is relatively large, and the logistics of parents must also be in place, and nutrition must keep up. Although just after the Spring Festival, big fish and meat are not less to eat, but for children without meat is not good, yesterday my child named to eat "Kung Pao Chicken", this dish I am also willing to do, at least the fat is less, the calories are not very high, and the meat and vegetable match is also very good.
Kung Pao Chicken is a court dish that originated in the Qing Dynasty and has a history of 100 years. Its origin is related to a ** in the Qing Dynasty, this ** is named Ding Baozhen, a native of Zunyi, Sichuan, is a famous politician, military strategist, and educator during the Xianfeng, Tongzhi and Guangxu periods of the Qing Dynasty.
Ding Baozhen not only made a difference in politics, he was also a gourmand with a deep knowledge of cooking. It is said that Ding Baozhen personally cooked a chicken dish at a banquet for the imperial court, which is based on chicken as the main ingredient, with peanuts, dried chili peppers and other accessories, with delicious taste, moderate spicy, sweet and sour, and has been well received by the guests. This dish was later named after his official title "Kung Pao", called "Kung Pao Chicken".
Kung Pao Chicken is not only delicious but also has a high nutritional value. Chicken is rich in protein, fat, calcium, phosphorus, iron and other nutrients, and has the effect of warming and nourishing the spleen, nourishing qi and nourishing blood, and strengthening muscles and bones. Peanuts are rich in protein, fat, minerals and other nutrients, which have the effects of nourishing and nourishing, anti-aging and hemostasis.
There are many ways to make Kung Pao Chicken, and each region has its own characteristics, but the main ingredients and methods are all similar. If you have children at home and can't eat spicy food, you can refer to what I did today.
【Kung Pao Chicken】
Main ingredients: chicken breast, cucumber, peanuts, green onions, ginger, light soy sauce, dark soy sauce, cooking wine, balsamic vinegar, pepper, corn starch, sugar, egg white
[Specific Method].
1. For chicken, you can choose chicken breast or skinless chicken thigh, cut the chicken into small cubes, add an egg white, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of cornstarch, a spoonful of pepper, and then add a spoonful of cooking oil to grasp and marinate for 20 minutes.
2. Heat the pan with cold oil, pour in peanuts and fry until cooked, or put it in the air fryer, spray a little cooking oil and bake for about 10 minutes.
3. Heat the pot, pour in an appropriate amount of oil, wait for the oil temperature to rise, pour the marinated diced chicken into the pot, quickly stir-fry until it changes color, remove and set aside.
4. Pour a small amount of cooking oil into the pot, increase the oil temperature, pour in the green onion and ginger and stir-fry until fragrant, pour in diced chicken and cucumber and stir-fry. Pour a spoonful of light soy sauce, a small half spoon of dark soy sauce, a spoonful of cooking wine, a spoonful of white sugar, a spoonful of balsamic vinegar, and a spoonful of cornstarch into a bowl, add half a bowl of hot water and stir well, and pour into the pot.
5. Stir-fry over high heat to reduce the juice, after the juice is thick, pour in the peanuts and stir-fry evenly.
【Tips】
Choose chicken breast or chicken thigh, the taste of chicken thigh meat will be more tender, even if it is not marinated, it can be used directly;
The marinated chicken is served out first, and then fried in the pot with side dishes, which can also ensure the tender taste of the chicken and avoid being too chai;
Families who can eat spicy can add dried red peppers, and the spicy and fragrant taste will be more appetizing!