Kung Pao Chicken What Cuisine

Kung Pao Chicken (Kung Pao Chicken) [1], is a famous Chinese and foreign characteristics of the traditional dishes, in the Lu Cuisine, Szechuan Cuisine, Guizhou Cuisine are included, the raw materials and practices have differences. [2] The origins of the dish are related to Diced Chicken with Soy Sauce in Lu Cuisine and Diced Chicken with Spicy Chili in Guizhou Cuisine, which was later improved and developed by Ding Baozhen, the governor of Sichuan and governor of Shandong in the Qing Dynasty, to form a new dish, Kung Pao Chicken, which has been passed down to the present day, and which has also been categorized as a Beijing court dish [3] . The dish was also categorized as a Beijing court dish [3]. Later, Kung Pao Chicken was also spread abroad.

Kung Pao Chicken is made with chicken, peanuts and chili peppers as the main ingredient. It is red but not spicy, spicy but not fierce, with a strong flavor of aroma and spiciness, and the meat is smooth and crispy. Due to its freshness and spiciness in the mouth, the tenderness of the chicken meat is combined with the crunchiness of the peanuts.

Kung Pao Chicken was created by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, who was quite knowledgeable about cooking and loved chicken and peanuts, and especially liked the spicy flavor. When he was an official in Shandong, he had ordered his chef to improve the Lu cuisine "sauce popping chicken" for spicy fried, and later in the Sichuan Governor when the dish will be promoted to create a chicken, red pepper, peanuts, stir-fried in the pot and become a delicious dish. This dish was originally a private dish of the Ding family, but later became well known and became known as Kung Pao Chicken. The so-called "Kung Pao" is actually the honorary title of Ding Baozhen, who ruled Shu for ten years and was a just and upright official with a lot of achievements. He died in his post in the eleventh year of the reign of Guangxu, and the Qing court, in order to recognize his achievements, posthumously awarded him with the title of "Crown Prince Prince of Security". As mentioned above, "Crown Prince" is one of the "Gongbao", so in order to commemorate Ding Baozhen, the dish he invented was named "Gongbao Chicken". Because the dish was so widely spread, there were many different ways to make it, and even "Kung Pao Pork Dings", which is a variation of diced chicken with diced meat, appeared. When Kung Pao Chicken was introduced to the West, Westerners modified the dish to suit their own tastes, making it "Western-style Kung Pao Chicken" [6].

Saying 2

One day, Ding Baozhen took a family of servants to Jinan, Shandong Province, to pay a private visit to the Daming Lake area. The day near noon, already feel hungry, suddenly smelled a smell from a nearby farmhouse floating out, so I walked into the courtyard. See a middle-aged man is frying vegetables in the stove room. Ding Gongbao, who loved cooking, hurriedly went up to ask the man what dish he was frying, and the man replied, "Stir-frying diced chicken". The man enthusiastically let Ding Baozhen taste it, Ding Baozhen nonchalantly tasted a mouthful, the flavor is very delicious, and quickly asked: "Both for the chicken, why is it so tender?" The man replied: "This is to take the local stupid chicken breast meat cut into small pieces, and outside the thin wrapped starch paste (i.e. water starch), in order to facilitate the fast cooked and can prevent the flavor leakage, and then with peanuts, pepper, plus sugar, salt, soy sauce, southern wine, onions, ginger, garlic and other seasonings, by the fire stir-fried and become. The finished product is bright red in color, the chicken is tender, the peanuts are crispy, salty and spicy, and it is suitable for wine and rice." Ding Baozhen nodded his head and found a peanut in the plate in his mouth, and smacked it carefully, it really is a different flavor. This dish makes Ding Baozhen taste long, when he left a hundred reluctant, he remembered the place, back to the house soon after the man hired Hanzi as a home cook. Whenever a guest arrives, he will use this dish as the grand finale to entertain the guest, which is very delicious. Later, Ding Baozhen was transferred to be the governor of Sichuan, and asked for his opinion, and he felt his kindness, so he went to Sichuan with Ding Baozhen with his family, and then he brought the stir-fried chicken to Sichuan, and his descendants made Kung Pao Chicken by replacing peppers with chili peppers, and then he made Kung Pao Chicken with Szechuan flavors. Shortly after Ding's death, Kung Pao Chicken was offered to the emperor as a tribute dish by local Sichuan officials, and it developed into one of the most famous dishes of the imperial court [7].

Making process edit

Making ingredients

Making ingredients

Making ingredients (14 pictures)

Main ingredients: chicken breast (225 g), peanut rice (50 g).

Accessories: green onion (45g), ginger (10g).

Seasoning: dried chili pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), sugar (10g), vinegar (7g), water starch (22g) [8].

Preparation Steps

1: Remove the bones and skin from the chicken thighs and wash them. Pat the chicken meat loose with the back of a knife and cut it into 1.5-centimeter-sized cubes, slice the ginger and garlic, and slice the white onion into small rings.

2, chicken diced add a little yellow wine, a little salt, with the hands repeatedly grasp sticky, and then into the dry starch grasp.

3, sugar, rice vinegar, cooking wine, soy sauce, salt into a container and mix well, add green onions, ginger and garlic, add the right amount of water, make the sauce.

4, the pan is hot , pour the oil, when the oil temperature is 7% hot, put the marinated chicken diced, stir-fry until the chicken turned white and sheng out.

5, a little oil left in the pan, add pepper, dry chili, stir fry with medium-low heat, the sauce soaked onion, ginger and garlic fished out, put into the pan and stir fry for 10 seconds, then pour the chicken back into the pan, stir fry for 30 seconds over high heat, pour in the sauce, when the color becomes oily, add chili oil, and finally put the peanuts on the rice can be. [9]

Tips

Soak the peanuts in boiling water, peel off the skins, and fry the peanuts in cold oil in a cold pan (not easy to burn) over medium heat until lightly browned, then transfer to a large plate to cool.