What to say very famous Sichuan cuisine, that devaluation kung pao chicken. Sichuan Kung Pao Chicken is a representative, not only in the country enjoy a high reputation in Britain and other Western countries, has almost become the representative of Chinese cuisine. Following small and introduce the next Kung Pao Chicken Szechuan this road the most unique cuisine, as well as its most authentic way.
Kung Pao Chicken Introduction
Kung Pao Chicken is a six dishes of Sichuan, Sichuan is also the most prestigious specialties one. Kung pao chicken instead of red hot, spicy but not fierce, meat sliding crisp, taste good, loved by everyone.
According to legend, Kung Pao Chicken is created by the Qing Governor of Sichuan Baozhen, he reportedly hour accidentally fell into the water, the bridge a clever people were rescued, he later remembered after official matter, then go thanks to that family made a dish entertain, after he eats that taste good, they promote them, kung pao chicken slowly began to spread.
Kung Pao Chicken the most authentic way
[Material]
Chicken breasts, fried peanuts, chili paragraph, green onions, cooking wine, white pepper, pepper powder, soy sauce, vinegar, ginger, salt, cooking oil
[Practice]
1, slap the chicken breasts with a knife blade, cut into Ding, add a tablespoon of cooking wine, a half tablespoon of cooking oil, a half teaspoon of white pepper, half a teaspoon of salt, a teaspoon of starch pickled 10 minutes
2, wash and cut the onion, chili wash
3, in a small bowl add balsamic vinegar, soy sauce, sugar, cooking wine, ginger, mixed seasoning sauce made
4, Guo Lifang oil, heat the next seven to eight percent fried chicken, white and put into chili, onion and a teaspoon of pepper powder, flavor Stir
5, blended feed juice, dry pine fires Scoop sticky, turn off the heat, stir in peanuts
