Health benefits
Cucumber: low in protein
Pepper: enrich blood, protect teeth, protect bones
White sugar: low in protein
Ingredients
Chicken breast ( 400g ) | Cucumber ( Half root ) |
| Fried peanuts ( 100g ) | Green peppers ( one ) |
Dried chili pepper ( appropriate amount ) | Ginger ( appropriate amount ) |
Onions ( Two roots ) | Light soy sauce ( 2 teaspoons (for marinating meat) ) |
| Cooking wine ( 2 teaspoons (for marinating meat) ) | Pepper ( 1 teaspoon (for marinating meat) ) |
Salt ( 1 teaspoon (for marinating meat) ) | Water starch ( 3 teaspoons (for marinating meat) ) |
White sugar ( 1 teaspoon ( Sauce) ) | Vinegar ( 1 teaspoon (sauce) ) |
Light soy sauce ( 2 teaspoons (sauce) ) div> | Salt ( 1 teaspoon (sauce) ) |
Starch ( 1 teaspoon (juice) ) |
How to make Kung Pao Chicken
1.Finished product picture
2.Use the back of a knife to loosen and dice the chicken breast.
3. Prepare fried peanuts in advance.
4.Cut green peppers, dice cucumbers, dry peppers, cut onions into sections, and cut ginger grain.
5. Marinate the chicken with the above seasonings for fifteen minutes.
6. Prepare the mixing bowl.
7. Heat the oil and stir-fry the diced chicken until cooked and serve.
8. Leave oil in the pot and sauté the ginger and dried chili until fragrant.
9.Saute the green onions until fragrant
10. Add the fried chicken and stir-fry for a while.
11. Add the green pepper and mix well, and add the prepared sauce.
12. Finally, add the prepared peanuts.
13. Stir well and remove from the pot.
14. Deliciously finished.
Tips
1.It is best to use chicken breast meat, which has a relatively tender texture.The chicken should be fully starched to make the chicken taste fresh and tender.slip.
2.For diced chicken that has been well starched, the oiling time should not be too long, about 30 seconds.The oil temperature should not be too high.If it is too high, the chicken will become old easily.
3.Put the peanuts last, so as to maintain the crispy texture of the peanuts.
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