】 _Home Practice _ Production Method
[What are the steps for contracting chicken?
】 _Home Practice _ Production Method
Gongbao chicken is a very special dish. This dish is spicy and sweet, sweet and scented. In addition to fresh chicken, some chickens are added with peanuts and other ingredients.Dao cuisine is very popular especially in the southwest, but the tastes made by people in different places are different. This kind of Gongbao chicken made in Guizhou has obvious hot and sour taste. Here are some popular methods for making it.
First, the main ingredients of the method of making diced chicken: chicken breast (225 g), peanut rice (50 g).
Excipients: shallot (45 g), ginger (10 g).
Seasoning: dried chili (8g), pepper (1.
5g), salad oil (60g), table salt (2g), cooking wine (2g), MSG (1g), soy sauce (6.
5 g), sugar (10 g), vinegar (7 g), water starch (22 g).
Production steps Pat the chicken breast with the back of the knife, cut into small cubes, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, and a teaspoon of starch for 10 minutes, then mix well with water starch.
Wash the green onions and cut into sections, wash the dried peppers, cut off both ends to remove the pepper seeds, and cut the cucumber into diced pieces.
In a small bowl, add soy sauce, balsamic vinegar, salt, ginger juice, caster sugar and cooking wine, and mix well to make a seasoning sauce.
Leave the base oil in the pot, heat the pepper and dried peppers, fry them with a low heat, and then add the shallots.
Add diced chicken, add 1 tablespoon cooking wine, stir-fry the diced chicken, and then pour in water starch.
Finally, add the juice, then add the cooked peanuts, stir fry evenly, and simmer with water starch.
Second, Kung Pao chicken stuffed chicken breast 200g, peanut kernel 100g, seasonings: white sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, ground ginger 3g, garlic 3g, green onion 20g, cooking wine 5g, salt 5g, dried pepper 20gMethod 1: Wash and dry the chicken breast, cut into pieces.
5cm square small dices, mix with water starch and soy sauce, and marinate for 20 minutes.
Wash the shallots and cut them into 1cm pieces.
Cut both ends of the dried pepper to remove the pepper seeds.
2. In a small bowl, add water starch, soy sauce, salt, caster sugar and cooking wine, and mix to prepare the sauce.
3. Heat the oil in the hot pot over medium heat. When it is hot to 30%, add peanut kernels. Turn to low heat and slowly fry until slightly colored. Remove the drained oil and set aside.
4. Continue to heat the oil in the hot pan over medium heat. When it is hot to 60%, add the marinated chicken and stir-fry quickly. After the oil is about half a minute, wait until the chicken is cooked and drain it.Oil content.
5. Leave the base oil in the pot, heat the peppercorns and dried peppers, fry them with a low heat, then add the shallots, ginger, garlic and chicken, stir-fry for a while, and finally add the sauce.After the soup thickens, add peanut kernels and stir-fry.
Thirdly, the raw material for step 1 of Kung Pao chicken is like this.
2 Pat the chicken breast with the back of the knife and cut it into the size of the thumb.
3 Use a tablespoon of cooking wine, a half tablespoon of cooking oil, a half teaspoon of white pepper, a half teaspoon of salt, a teaspoon of starch, and marinate for ten minutes.
4 green onion cut into sections.
Put oil in 5 pots and stir-fry the chicken and turn white.
6 Add dried peppers, shallots and a teaspoon of peppercorn powder to fry.
7 into the sauce, stir fry until thick and dry.
8 Turn off the heat and stir in the peanuts.