Kung Pao Chicken

Method

1. 01

   Step 1

   Prepare the ingredients: cut cucumber, lotus root, and carrot into small pieces; mince garlic; slice ginger; and chop scallions into sections and chopped scallions.

   

2. 02

   Step 2

   Wash the chicken breast, cut it into pieces, add pepper, cooking wine, and a little salt, mix well, then add some cornstarch and mix well again.

   

3. 03

   Step 3

   Prepare a little cornstarch slurry for thickening.

   

4. 04

   Step 4

   Heat oil in a wok, then add the chicken and stir-fry quickly until it's broken up.

   

5. 05

   Step 5

   Stir-fry until the chicken turns white, then set aside.

   

6. 06

   Step 6

   Add a little more oil, then sauté chopped scallions, ginger, garlic, and Sichuan peppercorns until fragrant.

   

7. 07

   Step 7

   Add a spoonful of fermented soybean paste and stir-fry until the oil turns red.

   

8. 08

   Step 8

   Add lotus root and carrot, stir-fry for two minutes.

   

9. 09

   Step 9

   Add the cucumber and chicken, and stir-fry for another two minutes.

   

10. 10

    Step 10

    Pour in the prepared cornstarch slurry, add a pinch of salt, and stir-fry until evenly mixed.

    

11. 11

    Step 11

    Remove from heat and sprinkle with chopped green onions.

    

12. 12

    Step 12

    It's missing the fried peanuts, but it's still delicious and goes well with rice.