厨师长教你：“宫保鸡丁”的川味做法，保证正宗 Authentic Sichuan Kung Pao Chicken

Hello everyone, I'm Wang Gang In this video, I'm going to share with you a home-cooked dish Gongbao Chicken First, we prepare a chicken leg Cut the chicken leg and then remove the bones You can leave this step to the stall owner Then cut the chicken into small pieces After cutting the chicken, put it in a bowl and prepare for the next step Add 0.5g salt to the bowl Add a little pepper Add 5g cooking wine Add 1g dark soy sauce to the bottom color Then mix the chicken well The purpose of this step is to let the chicken absorb the seasonings Add 3g dry starch and mix well The purpose of adding dry starch is to make the chicken more tender Finally, add some vegetable oil and mix well and marinate for 5 minutes The purpose of adding vegetable oil is to prevent sticking to the bottom of the pot Next, we start to prepare the side ingredients Prepare 10g ginger and cut into small pieces Prepare 2 garlic and cut into small pieces Prepare a handful of shallots and cut into small pieces of about 1cm Prepare 30g peanuts Prepare 5g dried chili and cut into small pieces Prepare a few green Sichuan peppercorns and put them in a bowl Next, we start to make the sauce Add 15g cooking wine to the bowl Add 5g light soy sauce Add a little dark soy sauce to the bottom color Add 2g balsamic vinegar Add a little pepper Add 1g MSG Add 5g sugar If you like sour and sweet, you can add more sugar and vinegar Finally, add a spoonful of dry starch and mix well Next, we start to make the sauce First, we heat the wok Burn the wok until it smokes Then add a small amount of oil After the oil is in the wok, we remove the wok from the fire Then put the prepared chicken into the wok and cook it until it is 80% cooked This step is called hot wok cold oil in the industry After the chicken is cooked, pour out the oil and set aside Then add a little base oil to the wok After the oil is 50% hot, add the dried chilies and Sichuan peppercorns Stir fry a few times and add the ginger and garlic After the chili is fragrant, add the chicken Then stir fry a few times over high heat to let the chicken absorb the flavor of the chili and the ingredients Stir fry evenly and add the sauce Then stir fry over high heat to tighten the sauce Finally, add the prepared peanuts and shallots Add a little more base oil and stir fry a few times to serve A Sichuan style Kung Pao Chicken is ready Now let's start the technical summary of Kung Pao Chicken First, it is better to choose boneless chicken legs The taste of the chicken legs will be more fragrant and tender Second, this dish must be adjusted in advance to shorten the cooking time Third, the dried chili must be fried until it is brown Otherwise, the fragrance is not enough Fourth, the oil-based peanuts and shallots must be added at the end Otherwise, it is not crispy enough The technical summary of Kung Pao Chicken is complete Subscribe to the watermelon video food writer Wang Gang There is always a dish for you