How to cook Kung Fu Chicken?

Kung Fu Chicken is also a special way of eating chicken. Kung Fu Chicken is a special dish with various flavors. Sansho can be added to the food for seasoning, making it very spicy. The preparation steps of Kung Fu Chicken are relatively complicated and require a certain level of cooking skills. The taste of the chicken can easily be affected if you are not careful.

1. Chop the chicken into pieces and marinate with egg white, salt and wet starch. Cut the wild rice stem into dice. When the oil is 50% hot, add the chicken pieces and fry until golden brown and fragrant. Heat the pan with cold oil, stir-fry the Pixian bean paste, add the dried chili, fry until fragrant, then add the dark soy sauce and water, remove the residue, add the chicken, add the scallion and ginger segments, simmer on low heat for 20 minutes, add the water bamboo and simmer for another 10 minutes. Add a little fresh peppercorns before serving, then add other fresh peppercorns after serving and pour hot oil on top.

2. Cut the chicken breast into thick slices, put them into a bowl with ginger slices, scallion segments and a little peppercorns to marinate, then place them one by one on a chopping board covered with dry cornstarch and beat them into large thin slices with a wooden hammer. Add clean water to a clean pot and bring to a boil. Add the pounded chicken slices and blanch until cooked, then pour out and drain. Heat oil in a pan, add ginger slices and stir-fry until fragrant, then add in fresh soup and bring to a boil. Add cucumber slices and black fungus, and when it boils, add chicken slices. Add wild pepper water, salt, MSG, etc. to season, then pour into a large plate. Heat salad oil in another pot, put the peppercorns in a colander and soak them in a basin of clean water. After taking them out and draining them, put them back into the oil pan together with the colander. Fry until the peppercorns are fragrant, then take them out and pour them on the dishes on the plate. Finally, pour the hot oil in the pot on the chicken slices on the plate, sprinkle with chopped green onions and serve.

3. Chop the chicken into 3 cm square pieces. Cut the potatoes into pieces and blanch them in 50% hot oil. When it floats on the oil, remove and set aside. Put the wok on high heat, pour in the white soup, chicken pieces, and wine, and cook until foamy. Skim off the foam to make the chicken clean, add salt and MSG, bring to a boil on high heat, then cover the pot and simmer for 25 minutes, until the chicken is slightly separated from the bones, add curry oil and potatoes, wet the starch and mix well to make a thin starch, turn it over a few times to make the starch wrap the chicken pieces, then add 15 grams of lard, stir and then add another 10 grams of lard, stir lightly and serve.