Kung Pao Chicken 宫保鳮丁

[Ho Kwok Leung]

Ingredients
Anchovy breast meat 200g
Salt fried peanuts 50g

seasoning
Dried red pepper segments 7.5g
Dark soy sauce 20g
Vinegar 1.5g
Sugar 1.5g
15 peppercorns
diced green onion 1.5g
Ginger slices 5g
Garlic slices 5g
salt 1g
Shaoxing wine 10g
Wet cornstarch 25g
water 30g

Cooking methods
1.
Cut chicken breast into cubes, add salt, 10g dark soy sauce, 20g wet corn starch and mix well
Take a bowl, add sugar, vinegar, 10g dark soy sauce, water, 5g wet corn starch, and mix into gravy.
2.
Heat oil until 60% hot, add dried chili segments and Sichuan peppercorns, stir-fry until brownish red, add diced chicken and stir-fry until loose, add Shaoxing wine and stir-fry.
Add the ginger, garlic and green onion and stir-fry until fragrant, add the gravy, add the peanuts, toss a few times and serve.

食材
鳮脯肉 200g
鹽炒花生米 50g

調料
干紅辣椒段 7.5g
老抽 20g
醋 1.5g
糖 1.5g
花椒 15粒
蔥粒 1.5g
姜片 5g
蒜片 5g
鹽 1g
紹酒 10g
濕生粉 25g
水 30g

烹調方法
1.
雞胸切粒，下鹽，老抽10g, 濕生粉20g 拌勻
取碗一只, 放入糖, 醋, 老抽10g, 水, 濕生粉5g, 調成芡汁
2.
下油燒至六成熱, 下干辣椒段, 花椒, 炒成棕紅色, 放入雞丁炒散, 烹入紹酒炒一下,
再下姜蒜蔥炒出香味, 烹入芡汁, 加入花生米, 顛翻幾下即成