四川特色菜宫爆鸡丁食谱英语版

四川特色菜宫爆鸡丁食谱英语版

combine the dark soy sauce. bring to a boil. add the chicken back into the pan, add the chicken. stir-fry until it turns white and is 80 percent cooked. remove from the wok. set aside. cut the chilies in half so that they are approximately the same size as the chicken cubes. remove the seeds. peel and finely chop the garlic, optional 1/2 cup peanuts or cashews a few drops sesame oil, or as needed 1 teaspoon szechuan peppercorn, adding the cornstarch last. marinate the chicken for 25 minutes. while the chicken is marinating, prepare the sauce and vegetables: in a small bowlkung pao chicken - a recipe for stir-fried kung pao chicken 2 boneless, skinless chicken breasts, 7 to 8 ounces each marinade: 2 teaspoons soy sauce 2 teaspoons chinese rice wine or dry sherry 1 teaspoon sesame oil 1 1/, rice wine, and sugar. add 2 tablespoons oil. when the oil is hot. stir in the peanuts and the green onion. remove from the heat and stir in the sesame oil, optional preparation: cut the chicken into 1-inch cubes. combine with the marinade ingredients. add 2 tablespoons oil. cut the green onion on the diagonal into thirds. heat the wok over medium-high to high heat. stir-fry briefly until they turn dark red. add the sauce to the wok. when the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). add the chili peppers and the szechuan peppercorn if using;2 teaspoons cornstarch sauce: 2 tablespoons dark soy sauce 1 tablespoon chinese rice wine or dry sherry 1 teaspoon sugar other: 8 small dried red chili peppers 2 cloves garlic 2 green onions (spring onions, scallions) 4 tablespoons oil for stir-frying 参考资料：chinesefood.about.com/...ry.htm

Ingredients: 1lb boneless- skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper f lakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir f ry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Step 2: Add green onions, garlic, red pepper f lakes and powdered ginger to the wok and stir f ry f or 15 seconds. Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green on ions if desired and serve over white rice.

宫保鸡丁：Kung Pao Chicken cubes Main ingredients:3/4 lb skinless and boneless chicken Accessories:1/3 cup roasted peanuts 2 celery stalks, diced cubes,1/2 sweet red bell pepper cutted into 1 inch squares ,1 can (8 oz.) sliced bamboo shoots, drained water。

Chinese Recipe : Kung Pao Chicken( 宫保鸡丁) Ingredients(材料): 3/4 lb. chicken, boned and skinned 2 tbsps. oyster sauce 2 1/2 tbsps. cooking oil 8 small dried red chilies 4 tsps. minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1−inch squares 1 can (8 oz.) bamboo shoots, sliced and drained 2 tsp. cornstarch dissolved in 1 tablespoon water 1 tsp. cornstarch 1/3 cup roasted peanuts Sauce: 3 tbsps. Chinese rice wine or dry sherry 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 1 tbsp. soy sauce 2 tbsps. hoisin sauce 2 tsp. sesame oil 2 tsps. chili garlic sauce 2 tsps. sugar Directions: Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

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