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Kung Pao Chicken is one of the most famous chinese dishes.It is Sichuan taste traditional dish, spicy but not fierce.

List of ingredients:  


Chicken breast:200g               Peanut kernels: 100g

White sugar:10g                   Light soy sauce:10ml

Water starch:10 ml                 Pepper:5g

Ginger:5g                         Garlic:5g

Green chinese onions:10g           Cooking wine:10g

Salt:a moderate amount of           Dried chili:10 pieces

Steps of cooking


1. Wash the chicken breast, cut into small cubes of about 2cm, add water starch,soy sauce and cooking wine, mix well, and marinate for 20 minutes.  

2. Make the sauce: put water starch, light soy sauce, salt, white sugar and cooking wine in a small bowl and mix well. Cut the green chinese onions and the dried chilies into 1cm-long pieces, and prepare the minced ginger and garlic.

3. Heat the pot, pour in an appropriate amount of oil, 3 minutes later put the peanuts , turn to low heat and fry slowly until slightly colored, remove and drain the oil.

4. Leave an amount of oil in the pot, add the marinated chicken when heated to about 150°heat, quickly stir-fry for about two minutes, wait until the chicken is cooked, then remove and drain the oil.

5.Leave the bottom oil in the pot. After the oil is hot, put the pepper and dried chili, and fry on a low fire. Then add the green onion, minced ginger, minced garlic and chicken and stir fry for about one minute.Then, add the sauce, and let it reduce and reserve. Finally add peanut kernels and stir fry for a few times before serving.

 


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