Homely Kung Pao chicken

Health benefits

Potatoes: promote blood circulation and remove blood stasis

Carrots: promote blood circulation and remove blood stasis

Cucumber: promoting blood circulation and removing blood stasis

Ingredients and materials

1 potato

2 carrots

2 cucumbers

400g chicken breast meat

2 green and 2 red peppers each

Fried peanuts 50g

10 garlic sprouts

100g green bean rice

Moderate amount of scallions and ginger

Salt in moderation

Moderate amount of Huangjiu

Moderate amount of starch

Moderate amount of Sichuan pepper

Moderate amount of dried chili

An appropriate amount of star anise

Moderate amount of osmanthus pepper

Moderate amount of Bai Zhi

Smoking in moderation

Moderate amount of sugar

Appropriate amount of oyster sauce

Moderate amount of light soy sauce

Homely Kung Pao chicken

1. Prepare chicken breast, spread it out horizontally and cut it into small pieces.

2. Add a little salt, yellow wine, and starch to marinate.

3. Prepare potatoes, diced carrots, blanch with green beans and rice, cut raw and remove from the water.

4. Cut garlic sprouts, green and red peppers, and diced cucumbers for later use.

5. Heat oil in the pot, add more and wait for green smoke to emerge.

6. Scallion ginger, soaked Sichuan pepper and star anise dried chili.

7. Stir fry in the wok, then add diced chicken and stir fry quickly to prevent sticking to the pan until all the diced chicken is set. Add dark soy sauce, light soy sauce, and a little sugar to the oyster sauce.

8. Add water to the chicken and bring it to a boil.

9. Pour in potatoes, carrots, and green beans. Boil for 3-5 minutes and then boil again.

10. Finally, add green and red peppers, garlic sprouts, cucumber cubes, and fried peanuts.

11. Add salt, season with chicken essence, stir fry evenly and remove from the pot.

Tips

Potatoes should be cut off, and excess starch can be removed by soaking them in clean water before blanching to prevent them from being too tender and lacking in taste. Green and red peppers, garlic sprouts, and cucumbers can be eaten raw, so there is no need to blanch or boil too much. Just stew for a while. Xiangha is a beginner and hasn't posted many recipes. Usually, it's mostly big pot dishes, which are similar to home cooked dishes but have some slight differences. The dosage is proportionally reduced, and some steps that require blanching can be omitted. Other people's recipes are always someone else's. Only by making and experimenting with them can one truly create their own dishes. I hope my friends will enjoy it.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4933.html