Kung Pao Chicken
A great dish with a great backstory
During Qing dynasty, a man named Ding Pao Zhen from Pingyuan, Guizhou was a brilliant person. He was brought to the imperial court and given several prestigious positions during his lifetime, one of which was to tutor the royal prince. His hometown people were proud of him and nicknamed him 'Ding Kung Pao', giving him the middle name 'Kung', which means the imperial palace. Every time he went back to visit his family, the village would cook him the best thing they could offer - a local dish Ping Yuan stir-fried chicken. After he passed away, to remember his achievements, they named the dish after him.
What You′ll Need
Chicken breast |
180 克 |
|---|---|
HUANG FEI HONG Spicy Peanuts |
20 克 |
Spring onions |
5 克 |
Ginger |
5 克 |
Dried chilli flakes |
8 Eight |
Salt |
3 g |
|---|---|
Peppers |
3 g |
LIU YUE XIAN Soy Sauce for Braised Dishes |
10 g |
XI GUAN CU Rice Vinegar |
5 g |
WEI DA MEI Premium Cooking Wine |
3 g |
Cornstarch |
5 g |
Water |
30 g |
Sugar |
5 g |
Sesame oil |
2 g |
Chilli oil |
5 g |
Method
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Cut the chicken breast into cube shapes and marinate with salt, peppers, cornstarch and WEI DA MEI Premium Cooking Wine.
-
Heat up some oil in a pan, add the chicken breasts to stir-fry until they change colour, flavour and pan-fry some more until they are thoroughly cooked.
-
Finish with HUANG FEI HONG Spicy Peanuts for garnish.