Kung Pao Chicken

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Kung Pao Chicken 宫保鸡丁

Details 详细介绍

Kung Pao chicken is so popular in Chinese cuisine. Some prefer deep fried while some like me prefer steaming the chicken cube. Anyway both require a thick spicy soybean sauce to complete the dish. It's so good on top of a bowl of white rice. One cannot have enough once start!
宫保鸡丁可说是中餐里最受欢迎的菜肴了，是无处不见其踪影。是炸是蒸最终还是得淋上那香辣又下饭的酱汁。一咽下喉便一发不可收拾！

Serves: 3 Servings 人数：三人份
Yield: 700 grams 分量：700公克
Difficulty: Medium 难度：中等
Prep Time: 30minutes 备料时间：三十分钟
Cook Time: 10minutes 烹调时间：十分钟
Total Time: 40minutes 共计时间：四十分钟

Ingredients 食材用料

270g skinless chicken breast 去皮鸡胸肉
250ml chicken stock 鸡汤
3g dried red chilli pepper 辣椒干
25g red chilli pepper 红辣椒
3 cloves garlic 蒜头
85g red onion 红葱头
20g scallion 青葱
10g ginger 生姜
1tbsp oil 油

for marinate 腌料

1/2 pinch white pepper powder 白胡椒粉
1 pinch rock salt 山盐
1/2 tbsp soy sauce 生抽
1tbsp rice wine 绍兴酒
1.5 tbsp tapioca flour 木薯粉
1tbsp oil 油

for sauce 酱料

1tbsp thick soy sauce 老抽
1tbsp black vinegar 浙江醋
2tbsp mirin 甜料酒
1/2 pinch white pepper powder 白胡椒粉
1 pinch rock salt 山盐
2tbsp tapioca flour 木薯粉
2.5 tbsp water 水

Instructions 步骤

Cut chicken into 2cm cube. Add ingredients to marinate. Mix well with tapioca flour. Oil added at last. Let it marinate for 20 minutes.
鸡胸肉切丁(二厘米)。下腌料搅拌均匀。下薯粉拌匀，最后拌入油。腌制二十分钟。
Cut scallion, ginger, red chilli pepper and dried chilli pepper into 4cm strips. Coarsely chop garlic and onions.
将青葱、姜、辣椒和辣椒干切成四厘米长的长条。蒜头和葱头切粗块。
Add thick soy sauce, vinegar, mirin, pepper powder and salt to chicken stock and mix well.
鸡汤中加入老抽、醋、甜料酒、胡椒粉及盐拌匀。
Mix tapioca flour to water and set aside.
木薯粉和水拌好备用。
When water boil, steam chicken and red chilli pepper for ten minutes.
水滚后，将鸡肉与红辣椒蒸上十分钟。
Meanwhile, heat a tbsp of oil in pot. Sauté garlic, ginger and dried chilli pepper until its' flavours comes out.
与此同时，在锅中烧热一汤匙油。将蒜头、姜和辣椒干爆香。
Fried onion just to coat it with oil.
将大葱略炒一下, 表面都沾上油便可。
Add in white part of scallion and stir for a few seconds.
加入青葱白色的部位再略炒几秒钟。
Add sauce. Bring it to boil with medium heat. Turn heat down a bit and let it boil for a minute.
加入酱料。中火将其煮滚。以略小一些的火煮一分钟。
Add sugar to taste.
加糖调味。
Stir tapioca and water with a spoon. Add it slowly and accordingly while stirring with spatula until the consistency needed.
再度拌好木薯粉水，慢慢加入并不断搅拌，直到所需的浓稠度达到为止。
Lastly, add rest of the scallions.
最后加入青葱段。
Give steamed chicken cube and sauce a good stir then serves.
蒸好了的鸡丁与酱汁混合后便可摆盘。

Recipe Notes 食谱笔记

Avoid over steam chicken breast.
鸡胸肉不宜蒸煮太久。
Not necessary to add all tapioca liquid to the sauce. Stop when acquire the desire consistency.
以木薯粉水勾芡是依喜好的浓稠度为标准，不必全部用完。
Chicken breast is replaceable with chicken thighs. Meat chicken is preferable.
可选择使用鸡腿肉或鸡胸肉。请选用新鲜的肉鸡。
Dry version of Kung Pao chicken do not require chicken stock and tapioca liquid.
干版的宫保鸡丁则免掉鸡汤与勾芡。