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Cook Chinese Food - Kung Pao Chicken

Kung Pao Chicken, a famous dish of traditional Guizhou cuisine, is fried with chicken, chilli, and peanut. It is very common for a mix of fresh chicken and crisp peanut. In some western countries, it is so popular and becoming a symbol of Chinese food, which is like spaghetti to Chinese people.
Materials: 250g of chicken breast, 50g of peanuts, garlic, ginger, scallion, dried chili, wild pepper and cooking oil
Seasonings: vinegar, sugar, soy, cooking wine, broth, starch, salt
Get started:
1. Heat the oil, drown and fry the peanuts at moderate heat.
2. When change color, scoop, drain and air the peanuts with a little bit of sugar and salt. And you won’t burn them to carbon!
3. Dice the chicken and then mix with a spoon of soy, starch and oil. And before that, it’s good to pave the breast on the chop block and beat it with back of the cooking knife.
4. Clean and cut the chilli, scallion and garlic, and mix the rest of the seasonings to a Sauce.
5. Heat the oil over high heat, fry the chilli and wild pepper to red brown, and then fry the chicken.
6. Put in garlic, ginger ...
... slice and scallion and fry to perfume, pour in the Sauce and mix, and finally put in the fried peanuts and stir-fry for seconds. Serve it.
Chicken is high in various proteins and easy to digest and absorb. It’s effective in developing physique and strengthening body. Phosphatide in chicken is very important to body growth and development. Chicken also has a good therapeutic effect on malnutrition, cold intolerance, fatigue and weakness, abnormal menstruation, anemia and asthenia, etc.
Peanut contains an appreciable amount of Vitamin E and zinc, and can help enhance memory, retard aging and nourish the skin. Unsaturated fatty acid in peanut helps reduce cholesterol and prevent and cure arteriosclerosis, hypertension and coronary heart disease, etc. peanut is also used as preventive and cure chemo-preventive agent of platelet aggregation reducing, heart cerebrovascular disease and intestinal cancer.
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