Health benefits
Cucumber: low in protein
Carrot: enhance immunity, protect eyesight, fight cancer and prevent cancer
Soy sauce: nourish blood , tooth protection, bone protection
Food ingredients
Chicken Breast ( 250g ) | Cucumber ( 1 root ) |
Cornstarch ( 15g ) | |
Eggs ( 1 piece ) | Soy sauce ( appropriate amount ) |
Ketchup (appropriate amount) | Water ( appropriate amount ) |
| Cooked peanuts (optional) ( A small amount ) |
How to make Kung Pao Chicken
1. Wash and dice cucumbers and carrots.
2. Cut the chicken breast in half and tap it with the back of a knife.
3.Cut into small pieces.
4.Put it into a bowl, pour an appropriate amount of cornstarch (starch) and an egg.
5.Catch evenly and marinate for half an hour.
6. Adjust the sauce: there is no fixed ratio, just go with your feelings and try it yourself It just tastes right.
7. Pour oil into the pot, add diced chicken and stir-fry.
8.Saute for a while until the chicken changes color and take it out.
9.Use the remaining oil to fry the carrots.
10. After the carrots become soft, pour in the cucumber.(Adding peanuts is also in this step and can be omitted)
11.Pour and stir-fry Chicken cubes.
12.Add a little water and simmer for a while.
13. Pour the prepared sauce into the pot, remember to stir evenly before pouring.
14. Boil over high heat.
15.Cook until the soup is thick.
16. Take it out of the pan and put it on a plate, and it is really great with germ rice.
Tips
Adding water to simmer will make the vegetables and chicken more tender, and will also make the peanuts easier to chew.
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