Chicken breast (225g), peanuts (50g).
Accessories: onion (45g) and ginger (10g).
Seasoning: dried pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), white sugar (10g), etc. . Chicken breast 300g peanut 50g onion 60g ginger garlic.
Step 1 Prepare ingredients. 300g of chicken breast, 50g of peanuts, 60g of onion, a small piece of ginger, an appropriate amount of garlic, a dozen pieces of pepper, a little dried pepper, a little pepper noodles, an appropriate amount of cooking oil, half an egg white, cooking wine 1 teaspoon, appropriate amount of corn starch, salt 1 teaspoon, 4 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 tablespoons of soy sauce, etc.
Step 2: Soak peanuts in boiling water for ten minutes to facilitate peeling.
Step 3 pat the chicken breast lightly with the back of the knife, and then cut it into pieces for later use; Peel peanuts; Cut onion into sections; Remove seeds from dried peppers and cut into small pieces; Chop the bean paste; Cut ginger into small pieces; Chop garlic for later use.
Step 4 Grab the chicken breast with egg white, 1 spoon starch and cooking wine, and marinate for ten minutes.
The fifth step is to put a little oil in the cold pot, and then put peanuts in the pot. Fry peanuts until golden brown with low fire, remove and cool for later use.
Step 6: Mix sugar, salt, balsamic vinegar, soy sauce, chicken essence and corn starch into juice for later use.
The seventh step is to heat the pot, and then pour in an appropriate amount of cooking oil. Next, put the chicken in the pot and break it quickly. When the chicken turns white, it can be put out for use.
Step 8: Leave a little base oil in the pot, first add pepper and dried Chili to stir-fry until fragrant, then pour bean paste and Chili noodles into the pot to stir-fry red oil, and then put ginger slices and minced garlic into the pot to stir-fry until fragrant.
The ninth step is changed to a big fire, and the diced chicken is poured into the pot and stirred evenly.
Step 10 Put the onion in the pot and stir it evenly.
Step 1 1 Pour the prepared juice into a pot and boil it.
Step 12 Pour peanuts into the pot.
Step 13? Stir-fry evenly and serve with a little sesame oil. ?
Step 1 Remove the bones and skins from the chicken leg, then wash it, loosely slice the chicken with the back of a knife, cut it into cubes with the size of 1.5cm, slice the ginger and garlic, and chop the chopped green onion into small rings.
The second step is to add a little yellow wine and a little salt to the diced chicken, and repeatedly grab it evenly by hand, then add dry starch to grab it evenly.
Step 3: put sugar, rice vinegar, cooking wine, soy sauce and salt into a container and mix well. Add onion, ginger and garlic, and add appropriate amount of water to make juice.
Step four? Heat the pan, pour in the oil. When the oil temperature is 70% hot, add the marinated diced chicken and stir-fry until the chicken turns white.
Step 5: Put a little oil in the pot, add pepper and dried Chili, stir-fry over medium heat, then take out the onion, ginger and garlic soaked in the juice, stir-fry in the pot for 10 second, then pour the chicken back into the pot, stir-fry over high fire for 30 seconds, pour in the juice, add Chili oil when the color turns bright, and finally add peanuts.
Tip: brew peanuts with boiling water, peel them, put them in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate to dissipate heat.
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Kung pao chicken is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effects of warming the middle warmer, invigorating qi, nourishing the five internal organs, strengthening the spleen and stomach, and strengthening bones and muscles. Eating it can nourish the body, stimulate appetite, promote human health and enhance the body's resistance.