ID: d71919ee...
這道經典的四川宮保雞丁，以其甜、酸、辣、麻的多層次風味而聞名。鮮嫩的雞肉與酥脆的花生、香辣的辣椒和獨特的四川花椒完美結合，醬汁濃郁，製作過程簡單，非常適合初學者在家嘗試，享受地道的中國菜。
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Prepare and dice all vegetables and chicken. → Marinate the chicken with salt, white pepper, dark soy sauce, cornstarch, and oil. → Whisk together all ingredients for the Kung Pao sauce. → Stir-fry the chicken until almost cooked, then set aside. → Sauté chili peppers, Sichuan peppercorns, garlic, and ginger. → Return chicken to the pan, add the Kung Pao sauce, peanuts, and green onions, stirring until thickened.
Prepare and dice all vegetables and chicken. → Marinate the chicken with salt, white pepper, dark soy sauce, cornstarch, and oil. → Whisk together all ingredients for the Kung Pao sauce. → Stir-fry the chicken until almost cooked, then set aside. → Sauté chili peppers, Sichuan peppercorns, garlic, and ginger. → Return chicken to the pan, add the Kung Pao sauce, peanuts, and green onions, stirring until thickened.
正在分析烹飪步驟...
You can adjust the quantity of dried chili peppers to match your preferred spice level.
While chicken breast is used in the video, chicken thigh or leg meat can also be used for a richer flavor and juicier texture.
If you don't have Shaoxing cooking wine, chicken stock is a suitable substitute for the sauce.
Always stir the Kung Pao sauce well right before adding it to the pan to ensure the cornstarch is evenly distributed and thickens properly.
If pan-fried peanuts are not available, dry roasted peanuts can be used for a similar crunch.
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