KungPo Chicken/宫保鸡丁

Kanpo chicken

鸡胸肉 (2/3 磅)

大葱(适量)

油炸花生米(1/2杯)

干辣椒段(适量)

花椒(两粒)

彩椒几片

红萝卜一小段

西芹一根

酱汁:

盐(1/3茶匙)

生抽(一汤匙)

老抽(两茶匙)

香醋(一茶匙)

糖(2茶匙)

姜汁(适量)

蒜泥(适量)

香菇素耗油(1汤匙)

鸡精(1/2茶匙)

淀粉水(1/4杯水+1汤匙红薯粉)

白胡椒(适量)

料酒(1汤匙)

鸡肉切丁加盐,白胡椒粉,料酒和2汤匙红薯粉腌渍半小时。蔬菜也切丁备用。

在一不粘锅里加半杯油,油温5成热时加入鸡肉炒至鸡肉完全变白盛出备用。

锅中剩少许油加入大葱,干辣椒段和花椒炒到出香味后加入蔬菜炒4-5分钟。接着加入鸡肉和酱汁。当酱汁开始变粘稠时加入油炸好的花生米。

Chicken breasts (2/3 lb)

Green onions (a little)

Fried peanuts (1/2 cup)

Dried red pepper (in moderation)

Star aniseed 2 pieces

1/3 Bell Pepper

1/3 small Carrot

Celery 1 stalk

Sauce:

Salt (one-third Teaspoon)

Soy sauce (one tablespoon)

Soy sauce (two teaspoons)

Balsamic vinegar (one teaspoon)

Sugar (2 teaspoons)

Ginger (a little bit)

Garlic (a little bit)

Vegetarian oyster sauce (1 tablespoon)

Chicken powder (1/2 teaspoon)

Water Starch (1/4 cup water+1 tablespoon sweet potato starch)

White pepper (a little bit)

Cooking wine (1 tablespoon)

Diced chicken marinates with salt, white pepper, wine and 2 tablespoons sweet potato starch for half an hour. Dice vegetables.

Add half a cup of oil in a non-stick pan, heat up a little then add chicken and stir-fry until chicken turns white.

Leave a little oil in the pan then add the onions, dried red pepper and Star aniseed stir-fry until aromatic and add vegetables continue cooking for 4-5 minutes. Then add chicken and sauce. When the sauce starts to thicken, add the pre-fried peanuts.

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