Health benefits
Green onions: detoxification
Soy sauce: nourishing blood, protecting teeth, protecting bones
Ingredients
Chicken breast ( 300g ) | Green onions (1 root) |
Peeled peanuts ( 50g ) | Oil ( 500m1 ) |
White sugar, pepper ( 15g each ) | Ginger, garlic, salt ( 5g each ) |
Dried chili pepper ( 50g ) | Soy sauce ( 25m1 ) |
Cooking wine ( 15m1 ) | Water starch ( 40m1 ) |
How to make the Sichuan version of "Kung Pao Chicken"
1. Cut chicken breast into cubes, add water starch and soy sauce Marinate for 20 minutes
2. Cut the green onion into sections, cut the dried pepper into sections and remove the seeds., peel the peanuts, chop the ginger and garlic, and place the peppercorns on a plate for later use.
3.Water starch, soy sauce, salt, white sugar and cooking wine Gorgon juice
4. Heat the pot, add oil, add peanuts and fry until they change color., load to disk and set aside.
5. Continue on medium heat until 60% hot and marinate Add the diced chicken and stir-fry quickly until it becomes crumbly.When the chicken is mature, take it out and drain the oil.
6. Leave the bottom oil in the pot, heat it up, and dry the pepper Fry the chili peppers over low heat until fragrant, then add the green onions, ginger and garlic and stir-fry
7.Add in the diced chicken and stir-fry, add the gravy
8.As the soup thickens, add peanuts and mix well
9.Plate and serve
Tips Shi
The fried peanuts must be put in after they are taken out of the pan to protect the crispy texture of the peanuts.
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