Style Kung Pao Chicken Rice Bowl

Overview

Kung Pao Chicken goes perfectly with rice. Stir-fry Kung Pao Chicken and simmer a pot of rice. Cover the rice with it. Pair it with a glass of red wine for a unique style.

Tags

• staple food
• home cooking
• chicken breast
• chili
• cooking wine
• cucumber
• garlic
• green onions
• peanuts
• red bean paste
• water starch
• white sugar
• white vinegar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Cut the chicken into cubes, add a little sugar, cooking wine, salt, starch, half a spoonful of vegetable oil, mix well and marinate for ten minutes.

   

2. 2 Cut green onions into sections, cut ginger and garlic, and prepare Sichuan peppercorns and chili peppers. The peanuts I used are spicy peanuts, but you can also fry them yourself. Dice cucumber.

   

3. 3 Heat the oil until it is 70% hot, add the diced chicken and fry until it changes color and serve.

   

4. 4 Add the oil, ginger, garlic, chili, and Sichuan peppercorns to the pot again and sauté until fragrant.

   

5. 5 Add a tablespoon of Pixian bean paste, 2 tablespoons of white sugar, half a teaspoon of white vinegar, 2 tablespoons of cooking wine, and 2 tablespoons of light soy sauce. If the bean paste is salty, you basically don’t need to add any salt. If the soup is low, you can add a little water to boil the soup. Since it is a rice bowl, it is better to have more soup.

   

6. 6 Add the fried diced chicken to the pan and stir-fry evenly.

   

7. 7 Add cucumber and green onions to the pot.

   

8. 8 Peanuts

   

9. 9 Finally, pour in water starch to thicken the sauce and stir-fry evenly, then turn off the heat.

   

10. 10 The Kung Pao Chicken is ready and very appetizing.

    

11. 11 Cover it with the rice that has been cooked in advance

    

12. 12 One dish can also complete a meal beautifully. Paired with a glass of red wine, it has a unique style.