Rich Kung Pao Chicken

Overview

The origin of Kung Pao Chicken is related to Ding Baozhen, but there are different opinions. There are mainly the following versions: One theory is that when he was working in Shandong, he ordered his chef to make dishes such as fried chicken with sauce, which was very appetizing, but this dish was not famous at that time. After he was transferred to the governor of Sichuan, whenever he had a banquet, he would have his chef stir-fry diced chicken with peanuts, dried chili peppers and tender chicken. The meat was tender and delicious, and was very popular with the guests. Later, he was named Prince Shaobao by the imperial court for his meritorious service in guarding the border and fending off enemies. He was also known as Ding Gongbao. The stir-fried diced chicken cooked by his kitchen was also called Gongbao Chicken. The second story is that Ding Baozhen came to Sichuan to promote water conservancy. The people felt his virtue and offered his favorite fried chicken, which was called Gongbao Chicken. Third, when Ding Baozhen was in Sichuan, he often paid private visits incognito. One time I ate at a small restaurant and ate spicy chicken stir-fried with peanuts. I asked Jia Chu to imitate it, and Jia Chu named it after Kung Pao Chicken. Ding Baozhen is quite famous in history. Ding Baozhen (1820-1886), named Zhihuang, was born in Pingyuan (now Zhijin County), Guizhou. In the 25th year of Daoguang's reign, he moved to Pingyuan Prefecture for further study. In the third year of Xianfeng's reign, he passed the examination and passed the 22nd grade of Jinshi. In the second year of Tongzhi, he was promoted from the prefect of Changsha, Hunan to the governor of Shandong. In the following year, he moved to Shandong as the chief envoy. In the sixth year of Tongzhi, he was promoted to governor of Shandong. He had many political achievements during his tenure. He was awarded the title of Prince Shaobao for his contribution to pacifying the Nian army. He was an upright and honest official, and he wisely eliminated the eunuch chief An Dehai. In the second year of Guangxu's reign, he was awarded the first rank and was transferred to the governor of Sichuan. The imperial court had high hopes for Ding Baozhen to oversee Sichuan, and specially wrote that Ding Baozhen was given the title of "National Treasure".

Tags

• hot dishes
• home cooking
• chicken breast
• chicken essence
• chopped pepper sauce
• cooking wine
• cucumber
• dried chili pepper
• edible oil
• garlic cloves
• green onions
• peanuts
• starch
• vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 For a melon of chicken breast, lightly beat it with the back of a knife until it becomes soft and tender to increase the softness and glutinousness of the taste

   

2. 2 Dice chicken, cucumbers and carrots; cut green onions into sections; fry peanuts slowly over low heat, remove puff pastry and set aside

   

3. 3 Put the carrots in a pot of boiling water, blanch them, and take them out of the pot in ten seconds. They will taste crispy and fragrant

   

4. 4 Prepare peppercorns and chopped pepper paste; cut dried chilies into sections; cut garlic cloves and pat lightly

   

5. 5 Add half a spoon of pepper, a spoon of starch, a spoon of cooking oil, a spoon of cooking wine, and 1/3 spoon of salt to the chicken breast, mix well and marinate for ten minutes

   

6. 6 Prepare the sauce: two spoons of soy sauce, one spoon of vinegar, three spoons of white sugar, 1/3 spoon of chicken essence, mix well with a teaspoon and set aside

   

7. 7 Heat oil in a wok, add diced chicken, stir-fry over high heat

   

8. 8 Stir-fry for half a minute, it will turn white like milk and set aside

   

9. 9 Heat the oil in a wok over medium heat until it is 70% hot, add the garlic cloves and sauté until fragrant

   

10. 10 Three spoons of chopped chili sauce, stir-fry until fragrant and brown

    

11. 11 Heat the wok over high heat and pour in the diced chicken

    

12. 12 Add dried chili segments and Sichuan peppercorns to the pot to enhance the flavor and stir-fry until fragrant

    

13. 13 Drain the water from the carrots, put them into the pot with the cucumbers, and stir-fry over high heat evenly

    

14. 14 Add the green onions, pour in the sauce and stir-fry evenly

    

15. 15 Put the peanuts into the pot and stir-fry over high heat for half a minute

    

16. 16 🌺 Remove from the pot, put on a plate, and a dish of rich Kung Pao Chicken is ready to be served🌺