Kung pao chicken is one of the most famous and delicious Chinese dishes, which comes from Sichuan cuisine of Qing dynasty. However it has many kinds of methods to cook, and has been popular all over the world now.
- 250 grams of Fresh grade breast
- 50 grams of Peanuts
- 50 grams of Asparagus lettuce
1 spoon of soy sauce 2 spoons of Cooking wine
1 spoon of White sugar 1/2 spoon of Salt
5 Chili 15 Chinese red peppers
1/2 spoon of Essence of chicken 2 spoons of Starch
3 grams of Green onion 3 grams of Ginger
5 grams of Garlic
Step 1. Wash 250 grams of chicken, cut it into 1 cm size cubes;
Step 2. Put them into a bowl, add 1 spoon of starch and a half spoon of salt, mix them well and set aside;
Step 3. Wash 50 grams of peanuts and 50 grams of asparagus lettuce, cut the asparagus lettuce into 1 cm size cubes, add 1 spoon of salt and mix them well;
Step 4. Mince 3 grams of ginger and 5 grams of garlic, cut 3 grams of green onion and chili into 2 cm long segments;
Step 5. Add 1 spoon of soy sauce and vinegar, one spoon of white sugar, 1/2 spoon of essence of chicken, one spoon of starch in a bowl, add 3 spoons of water and mix them well;
Step 6. Heat 3 spoons of oil in a wok, add the chili and Chinese red pepper, fry until them turn golden color;
Step 7. Put the diced chicken, stir fry until the surface turn white;tep 8. Cover the wok, stew over small fires for one hour, and finally add one spoon of salt.
Step 8. Put the diced asparagus lettuce and green onion, stir fry them for 2 minutes until the meat get ripe;
Step 9. Add 50 grams of peanuts, pour the prepared sauce in step five, stir fry for 10 seconds;
Step 10. Put them into a plate.
- Golden color, rich in nutrition;
- Tender and juicy in chicken, fragrant and crisp peanut;
- A flavor of salty and spicy, sweet and sour.
- You’d better cut the chicken into same size.
- Don’t fry the chili and Chinese red pepper for too long, or it will lose the fragrance.