Is kung pao chicken Sichuan, Guizhou or Shandong cuisine?

Kung pao chicken is made of green peppers, crispy peanuts and chicken breast. According to legend, during the Qing Dynasty, Ding Baozhen, a former governor of Sichuan, was named "Prince Shao Bao" and was called Ding. After Ding arrived, at a banquet, the waiter served diced chicken with green peppers and crispy peanuts. Gong Bao praised the dish and asked what it was called. The host had a brainwave and replied, "This dish is nameless. Since adults like it, it is called kung pao chicken. " The name of the dish appears here again. The characteristics of this dish are: pale white and green. Gold and mixed; Fresh and tender, slightly spicy and crispy. Pork can also be used as raw material, so it is called Kung Pao diced meat.

Kung pao chicken said it three times.

There are three legends about the origin of kung pao chicken:

One said: Ding Baozhen was originally from Guizhou, and he was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili, pork and chicken for cooking. It is said that when he was in Shandong, he ordered his chef to cook "Fried Chicken with Sauce" and other dishes, which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, because of his meritorious service in defending the border and defending the enemy, he was named "Prince Shao Bao" by the court and was called "Ding". The fried diced chicken cooked by his chef is also called "kung pao chicken".

Second, Ding Baozhen came to Sichuan to build water conservancy projects, and the people felt their virtue. He presented his favorite fried diced chicken and named it "kung pao chicken".

When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I ate diced Chili chicken fried with peanuts, which was called imitation by the chef and named "kung pao chicken".

Kung Pao Chicken?

Kung pao chicken, a traditional dish. Stir-fried with diced chicken, dried peppers, peanuts, etc. Legend has it that it was named after the creation of Ding Baozhen, the chef of Bao Gong in the late Qing Dynasty. Ding Baozhen, a native of Pingyuan (now Zhijin), Guizhou Province, was a scholar in Xianfeng and paid attention to cooking. When he was the governor of Shandong Province, he hired dozens of famous chefs as home-cooked dishes, and often asked for a dish of "fried diced chicken" when entertaining guests. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined with the spicy customs of Sichuan, and improved it to entertain guests, which was very popular. The post-cooking method leaked out and was adopted by the restaurant. Ding Baozhen was once named Prince Bao of Qing Dynasty, and this dish was named "kung pao chicken". Now it has been popular all over the country, with slightly different varieties from place to place, as well as Kung Pao diced meat that turns chicken into diced meat.

raw material

250g tender chicken breast.

condiment

Peanut, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, pepper, ginger, garlic, chopped green onion, salt, soy sauce, cooking wine.

manufacture

Take tender chicken breast, pat it loose, brush it with a 3 mm square cross pattern, then cut it into 2 cm square pieces, add salt, soy sauce and wet starch and mix well. Stir-fry peanuts, cool, peel, and cut dried peppers into 2 cm long sections. Put sugar, vinegar, soy sauce, monosodium glutamate, broth and wet starch together in a bowl to make a sauce. Heat the base oil in the pan, first add pepper, stir-fry until fragrant, then take out pepper, then add dried red pepper and stir-fry until brown, add diced chicken and stir-fry until fragrant, then add ginger, garlic and chopped green onion, quickly pour in the sauce, and add peanuts into the juice and stir-fry evenly.

trait

Delicious and tender, spicy but not dry, slightly sweet and sour.