Kung pao chicken

Kung pao chicken is said to have come from sichuan governor ding baozhen, legend version, there is not much to do, only write about the shaw where the temptation to spicy food. By tender chicken, fresh crisp fragrant peanut, sweet pepper and multiple choke of compound flavor sauce such as woven kung pao chicken, a crisp interweave, spicy savoury, palate is rich, is also my favorite points outside the food dish, is used to wine with rice is very good, no wonder also deeply hooked foreigner's stomach.

  • A chicken legfour
  • Spicy peanut
  • salt
  • ginger
  • garlic
  • Dried chilli
  • Cooking wine
  • The old pump
  • Rice vinegar
  • Sesame oil
  • Water starch
  • Bean paste
  • Spring Onions
  • Vegetable oil
  • White sugar

1.Chicken leg boneless meat, cut into chicken. Set aside

2.The sauce (These 5 grams, 15 grams, balm 18 g 6 grams, cooking wineReady mixed together

3.After wash ginger and peel chop ginger, garlic peeling after chop garlic, dried chilli cut chilli butyl. Set aside

4.The pot pour a suitable amount of vegetable oil, ginger, pepper, and garlic together into the saute pan

5.Add in diced chicken fry smooth color, pour in sauce stir evenly, add bean paste stir evenly

6.Add sugar and salt to taste, add right amount water starch the juice thin sauce mix

7.Then add spicy peanuts stir-fry evenly, sprinkle with scallions before out of the pot

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