Kung Pao Chicken

Overview

Chicken is tender in texture, delicious in taste, suitable for various cooking methods, and rich in nutrients. It has the functions of strengthening the spleen and stomach, replenishing the five internal organs, replenishing essence and marrow, etc. It can enhance physical strength and strengthen the body. Chicken is not only suitable for hot stir-frying and stewing, but also is a meat suitable for cold eating and salad dressing. Chicken contains vitamins C, E, etc. It has a high protein content and high digestibility. It is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure.

Tags

• hot dishes
• sichuan cuisine
• chicken
• chili
• cooking wine
• cucumber
• onions
• peanuts
• starch
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• red bell pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the chicken, cut into centimeter cubes, add salt, egg white, cooking wine, and dry starch and mix well.

   

2. 2 Dice the cucumber, dice the red bell pepper, and cut the green onions into sections.

   

3. 3 Cut the ginger into shreds and prepare Sichuan peppercorns and dried red pepper.

   

4. 4 Use salt, soy sauce, cooking wine, vinegar, and sugar to make the sauce and set aside.

   

5. 5 Prepare water starch.

   

6. 6 Fry the peanuts, let cool and then peel them.

   

7. 7 Add oil to the wok, add the chicken pieces and stir-fry.

   

8. 8 Wait until the chicken turns white and take it out.

   

9. 9 Leave the oil in the wok, add Sichuan peppercorns and dry red chili peppers, stir-fry, add chicken and stir-fry, pour in the sauce, add ingredients, stir-fry over high heat.

   

10. 10 Add water starch to thicken.

    

11. 11 Add peanuts.

    

12. 12 Remove from pan and plate.