Health benefits
Potatoes: harmonizes the stomach
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
Cucumber: low Protein
Ingredients
Potatoes ( 1 ) | Carrot ( 2 roots ) |
Cucumber ( 2 roots ) | Chicken breast ( 400 grams ) |
Green and red peppers ( 2 pieces each ) | Fried peanuts ( 50g ) |
Garlic moss ( 10 roots ) | Green beans and rice ( 100g ) |
Onion and ginger ( appropriate amount ) | Salt ( Appropriate amount ) |
Yellow wine ( Appropriate amount span> ) | Starch ( appropriate amount ) |
Panthoxylum bungeanum (appropriate amount ) | Dried chili pepper (appropriate amount) |
Star anise (appropriate amount) | Osmanthus pepper (appropriate amount ) |
Dahurian ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
Sugar ( Adequate amount ) | Oyster sauce ( appropriate amount ) |
Light soy sauce ( appropriate amount ) |
How to make homemade Kung Pao Chicken
1. Prepare the chicken breast, cut it horizontally and cut it into cubes.
2.Add a little salt, rice wine and starch to marinate.
3. Prepare potatoes, dice carrots, add green beans and rice, blanch them, and fish them raw out.
4. Dice garlic moss, green and red peppers, and cucumber and set aside.
5. Heat the oil in a pot, add more oil, and wait until green smoke comes out.
6.Onion, ginger, dried Sichuan peppercorns and star anise soaked in water.
7.Put in the diced chicken and stir-fry quickly to prevent sticking Heat the pot until the diced chicken is all set, add dark soy sauce, light soy sauce, oyster sauce and a little sugar.
8.Add water to cover the chicken and bring to a boil.
9.Pour in potatoes, carrots and green beans.Boil for 3 to 5 minutes and then turn the pot back on.
10.Finally add green and red pepper, garlic moss, cucumber dices, and fried peanuts.
11.Add salt, chicken essence to taste, stir-fry evenly and remove from the pan.
Tips
The potatoes can be cut raw.Before blanching, you can soak them in water to remove excess starch to prevent them from being overcooked and tasteless.Green and red peppers, garlic, and cucumbers can be eaten raw, so there is no need to blanch them or overcook them, just simmer them for a while.I'm new to Xiangha and haven't posted many recipes.Usually, most of the dishes are made in large pots.Although they are similar to home-cooked dishes, there are also some differences.The dosage is reduced in proportion, and some steps that require blanching can be omitted.Someone else's recipe will always be someone else's.Only by making it yourself, experimenting, and improving will it become your own dish.I hope my friends will enjoy it.
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