Xiaoye version of Kung Pao Chicken
Overview
I don’t really like to cook overly complicated dishes. If it’s too troublesome, I always have to make a lot of determination before cooking. There was no food left in the evening, but there was still a piece of chicken breast left in the refrigerator. It was the leftover fried chicken fillet last time. There happened to be some leftover peanuts from the day before yesterday, but they were a little overcooked. So I decided to make Kung Pao Chicken. Although there are many steps, the method is actually super simple.
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Ingredients
Steps
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Prepare the ingredients, a piece of chicken breast, carrots, peppers, onions, garlic, peanuts
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Cut the chicken breast into small pieces, cut the carrots and peppers into diamond-shaped pieces, cut the onions with a diagonal blade, and slice the garlic
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Put the cut chicken breast into the basin
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Add cooking wine
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Add appropriate amount of light soy sauce
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Put a little salt
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Mix well and let it sit for a while to allow the flavors to infuse
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Add starch to the marinated chicken and mix well
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Take a bowl, add an appropriate amount of water, and prepare to make a gravy
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Add dark soy sauce
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Add appropriate amount of salt
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Add appropriate amount of vinegar
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Add onion and ginger
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Add MSG
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Add starch and mix well
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Put oil in a hot pan, turn on low heat, add diced chicken and quickly stir-fry until cooked
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Add the diced carrots and stir-fry for a few times
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Add the diced chilies and continue to stir-fry
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Add the prepared gravy
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Quickly stir-fry evenly
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Finally add peanuts. I usually put the peanuts in at the end to make them not soft
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Remove from pan and plate
