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What is the home-style recipe for Kung Pao chicken?
Kung Pao chicken is a very famous dish, everyone has probably eaten it, as it is very popular throughout the country. Eating Kung Pao chicken is not only a delicious treat but also provides protein, vitamins, and various mineral elements. Eating Kung Pao chicken can strengthen the tendons and bones, nourish the five internal organs, and enhance the body’s resistance. Below is the home-style recipe for Kung Pao chicken.
First, Black Bean Stir-fried Chicken Cubes
Materials
Main material: chicken breast, black beans
Ingredients: green pepper cubes, red pepper cubes
Seasonings: salt, monosodium glutamate, sugar, eggs, cornstarch, cooking wine, scallion slices, ginger slices
Cooking method
1. First, cut the chicken breast into cubes with a knife, then marinate and marinate them.
2. Heat the wok over the stove, add oil, and when it reaches 40 degrees heat, add chicken cubes to stir-fry and remove them.
3. Leave some oil in the wok, use scallions and ginger to stir-fry, then add black beans, green pepper cubes, and red pepper cubes to stir-fry, then add the cooked chicken cubes, adjust the flavor, thicken with cornstarch, pour some bright oil, and serve on a plate.
Second, Sauce Stir-fried Chicken Cubes
Materials
Chicken breast 350 grams, cucumber 50 grams, scallions 20 grams, sweet bean paste 50 grams, white sugar 5 grams, monosodium glutamate 2 grams, egg white 1, wet cornstarch 30 grams, soup 50 grams, lard 500 grams, salt 1 gram.
Cooking method
1. Cut the chicken breast, cucumber, and scallions into cubes.
2. Mix chicken cubes with 1 gram of salt, egg white, and 20 grams of wet cornstarch, marinate, and then stir-fry in oil that is 40 degrees hot until cooked, then pour into a colander.
3. Leave 20 grams of oil in the wok, add scallion cubes and sweet bean paste to fry, then add cucumber cubes, soup, and sugar to stir and bring to a boil, thicken with wet cornstarch, mix well with chicken cubes, pour some bright oil, and serve on a plate.
Third, Chengdu Stir-fried Chicken Cubes
Materials
Main material: 250 grams of chicken breast;
Supplementary materials: 50 grams of water chestnuts, 30 grams of green pepper;
Seasonings: 20 grams of vegetable oil, 15 grams of glutinous rice wine, 10 grams of soy sauce, 10 grams of cornstarch, 5 grams of white sugar, 5 grams of vinegar, 10 grams of sesame oil, 3 grams of monosodium glutamate, 5 grams of Douban chili paste, 5 grams of scallions, 2 grams of ginger, 5 grams of peeled garlic.
Cooking method
1. Cut the chicken into cubes, add soy sauce and cornstarch, mix well, and marinate for 30 minutes;
2. Peel and wash the water chestnuts, then cut into cubes;
3. Remove the stem and seeds from the green pepper, wash and cut into cubes;
4. Mix soy sauce, rice wine, sugar, vinegar, cornstarch, monosodium glutamate, sesame oil, and water to make a sauce in advance.
5. Pour oil into the wok and heat it to 70% heat, add chicken cubes to fry, then remove and drain the oil.
6. Leave some oil in the wok, heat it, add scallions, garlic, and ginger to fry, then add water chestnuts, green pepper cubes, chicken cubes, and seasoning sauce, stir-fry until well combined.
