Kung Pao chicken

2024-04-03 22:40:53 2517

Kung Pao chicken

Details of ingredients

  • Chicken leg meat300 grams
  • carrotHalf root
  • Green MelonHalf root
  • Ripe peanuts1 plate
  • Pixian Douban Sauce1 spoonful
  • Light soy sauce1 spoonful
  • Oyster sauce1 spoonful
  • Vinegar1 and a half spoonfuls
  • White sugar1 spoonful
  • Dry starch1 spoonful
  • Clear water2 spoons

Technique

  • difficultySimple
  • workmanshipfry
  • tasteSour and sweet
  • timeTwenty minutes

Steps to make Kung Pao chicken

  • 1. Ingredients: Chicken legs (cleaned and diced), carrots (cleaned and peeled), cucumber (cleaned), cooked peanuts, Pixian Douban Sauce.
  • 2. Cut the carrots and cucumbers into small pieces on the cutting board.
  • 3. Add 1 spoonful of light soy sauce to the bowl.
  • 4. Add 1 spoonful of oyster sauce.
  • 5. Add 1 and a half tablespoons of vinegar.
  • 6. Add 1 spoonful of white sugar.
  • 7. Add 1 tablespoon of dry starch.
  • 8. Add 2 tablespoons of water.
  • 9. Mix well and make the sauce.
  • 10. Add an appropriate amount of cooking wine to the chicken legs.
  • 11. Add an appropriate amount of light soy sauce.
  • 12. Add an appropriate amount of salt.
  • 13. Add an appropriate amount of dry starch.
  • 14. Mix well and marinate for 10 minutes.
  • 15. Then, put the cut carrots into a boiling water pot, blanch them, and remove them.
  • 16. Heat the wok with oil, then add the marinated chicken legs and stir fry.
  • Next, blanch the carrots and add 1 spoonful of Pixian Douban Sauce.
  • 18. Stir fry.
  • 19. Then, pour in the sauce.
  • 20. Add the cut green melon and cooked peanuts and stir fry until well combined, ready to serve.
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