Hot Kong Pao Chicken

Hot Kong Pao Chicken
chicken

Thick & spicy pound of chicken breast or white meat 2 Tb salt three teaspoons of chili sauce --- cooking cuisine:

Step 1 : The southwestern Chinese like to eat Sichuan cuisine, which impresses people, both famous and profound, with its thick spicy sauce.

Step 2 : Clean the white meat and chop into pretty small pieces

Step 3: Cooking peanuts and scallions as the decorations, cooks put them in the bottom of the bowl and then put the chicken and seasoning on the top.

Step 4: Let’s wait for 10-15 minutes.

Step 5 : Please, Eat! There is a folk idiom in China, “Hunger breeds discontentment.” According to my great grandfather, Chinese traditional cooking methods originate from oral records between young people and their teachers. The southwestern Chinese like to eat Sichuan cuisine, which impresses people, both famous and profound, with its thick spicy sauce.

Because of the humid climate, cooks will prepare a lot of hot seasoning and fillings with their food. They eat a lot of fish and meat, and hot seafood is the staple in people’s lives. The most common public food in the Sichuan province is Kong Pao Chicken, the hottest food in China. This name comes from a historical personage Gong Pao, one of the most famous philanthropists in the Qing Dynasty, who always helped others and shared his money with the poor. Everyone knew his best food, stir-fried chicken, so they cooked the chicken with some hot seasoning, and gave a special name to remember this person. If you want to get more detailed information, please visit my food blog: www.ningweiwangfood.simplesite.com

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.