Home-style dishes you'll never get tired of, fresh and delicious with rice! Light oil and light salt: healthy and guilt-free, enjoy your meal without stress!
Materials
Kung Pao Chicken (Xiao Mei Version) Recipe Steps
Place a bowl on the lid of the mixing bowl, weigh out 300 grams of chicken breast into the bowl, and add 1 gram of salt, a pinch of white pepper, ½ teaspoon of dark soy sauce, and 10 grams of cornstarch.
Remove from heat, mix well, and marinate for 10 minutes.
Take another small bowl and add ½ teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of fermented bean paste, 1 tablespoon of chili sauce, 2 teaspoons of sugar, and 1 tablespoon of vinegar to make a sauce.
Start cooking after 10 minutes.
Place Sichuan peppercorns, 2 cloves of garlic, 10 grams of ginger, and 40 grams of oil into the mixing bowl. Because I don't like the taste of Sichuan peppercorns, I only added 3. The recipe calls for ¼ teaspoon. Adjust the amount according to your own taste.
Sauté for 3 minutes at 120°C at speed 1.
Add the marinated chicken breast.
Use high temperature mode / to stir-fry until fragrant.
Add the prepared sauce.
Add 80 grams of unsalted roasted peanuts and 30 grams of scallions.
Using a wire mesh strainer instead of a measuring cup, stir-fry for 1 minute 30 seconds at 120°C on reverse at speed 1.
Remove from heat.
Pour into a bowl.
Prepare restaurant-quality dishes in minutes!
Sweet, sour, slightly numbing, and bursting with peppery flavor!
Home-style dishes you'll never get tired of!
Delicious and flavorful, perfect with rice! It's also amazing with rice or noodles!
