Kung Pao Sanding - Refreshing Version

Overview

There was a section of lotus root left over from making chicken soup yesterday, and today I wanted to eat Kung Pao Chicken, so I thought about it and decided to dice the lotus root and fry it together. I didn't expect it to be refreshing and crispy, and very delicious.

Tags

• hot dishes
• balsamic vinegar
• chicken essence
• chicken thigh
• cooking wine
• fungus
• light soy sauce
• lotus root
• white sugar
• garlic
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the chicken legs into small pieces and set aside.

   

2. 2 Dice the lotus root, blanch it in water and let it cool until set aside.

   

3. 3 Dice the green and red peppers, tear the fungus into small pieces and set aside.

   

4. 4 Cut the garlic into thin slices, put it into a bowl, add light soy sauce, balsamic vinegar, cooking wine, sugar, chicken essence and half a bowl of water to make a sauce.

   

5. 5 Put the wok on the fire, and when it is slightly hot, add the diced chicken. Because there is a lot of fat in the chicken skin of the chicken legs, if you fry them over low heat, the oil will come out soon, so I didn't add any additional oil when frying this dish.

   

6. 6 After the diced chicken is oily, add the diced lotus root and stir-fry.

   

7. 7 After stir-frying the diced lotus root for a few times, add the fungus.

   

8. 8 Add diced green and red peppers and stir-fry for a few times. Add the bowl of sauce you just prepared and stir-fry evenly. Cook for about 3 minutes. Add a little salt and add water starch to thicken the gravy.

   

9. 9 When the soup is thick, you can take it out of the pot and enjoy it. Since no additional oil is added, it is particularly refreshing, low in oil and fat, and very healthy!