It is said that Gongbao chicken originated from Ding Baozhen, governor of Sichuan Province. There are many versions of the legend, but there are not many descriptions here. Kung Pao diced chicken is made of tender and smooth chicken, crisp peanuts, fresh peppers and multiple choking sauces. It's crispy and tender, spicy and appetizing. It tastes rich. It's also my favorite dish in foreign food. It's excellent for serving wine and food. No wonder it's deeply attracted to foreigners' stomachs.
Ingredients: chicken leg, 4 spicy peanuts, 100g salt, 2G ginger, 8g garlic, 20g dry pepper, 5g cooking wine, 18G soy sauce, 15g rice vinegar, 5g sesame oil, 6G water starch, 50g bean paste, 20g shallot, 1 root vegetable oil, 50g sugar, 10g
Gongbao chicken: 1. Remove bone from chicken leg and cut into diced chicken
2. Mix the sauce (5g rice vinegar, 15g soy sauce, 6G sesame oil, 18G cooking wine) together and prepare
3. Wash and peel ginger and chop into ginger powder for use. Peel off garlic and chop it into minced garlic. Cut dried chili into diced chili for use
4. Pour proper amount of vegetable oil into the pot and saute minced ginger, pepper and garlic together
5. Pour in diced chicken and stir fry until it is ripe. Pour in the sauce and stir well. Add the bean paste and stir well
6. Add sugar and salt for seasoning, add appropriate amount of starch to collect juice and thicken
7. Finally pour in spicy peanuts and stir fry evenly. Sprinkle a little scallion before leaving the pot