Health effects
Cucumber: clears away heat
Carrot: strengthens the spleen
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms
Ingredients
Chicken breast ( piece ) | |
Carrot ( a section ) | Peanuts ( Half a bowl ) |
Onions ( 5 grams ) | Ginger ( Three pieces ) |
Garlic ( Two cloves ) | Dried chili pepper ( two ) |
Cooking wine (one spoonful) | Salt ( 2 grams ) |
White pepper ( 2 grams ) | Egg ( one ) |
White sugar ( a spoonful ) | |
Light soy sauce ( One spoonful ) | Dark soy sauce ( Half spoonful ) |
Soybean paste ( one spoonful ) | Chicken powder ( 2 grams ) |
How to make Kung Pao Chicken (mildly spicy)
2. Wash and dice the chicken breasts, add salt, white pepper, cooking wine and the egg white of one egg, mix well, and marinate for twenty minutes
3. Wash and dice carrots and cucumbers, slice onions and ginger, mince garlic, and cut dry peppers Section
4. Heat the pan with cold oil, pour in the peanuts and fry over low heat.Cook, let cool and set aside
5.Adjust bowl sauce with balsamic vinegar and white sugar Add light and dark soy chicken powder with a little water and mix thoroughly
6.Inject into the pot Heat appropriate amount of oil, add red pepper, ginger slices and minced garlic and sauté until fragrant
7.Add in the marinated chicken breast and stir-fry until the chicken turns white.Add a spoonful of soybean paste and stir-fry evenly
8.Add chopped green onion and diced carrots and cucumbers
9.Pour the juice into the bowl, mix well, and reduce the juice over high heat
10.Finally add the fried peanuts, stir-fry evenly and remove from the pan
11.Picture of the finished product
12.Finished Picture
1.Prepare the following ingredients
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