Kung Pao Chicken (Cantonese version)

Method

1. 01

   Step 1

   Deboned Pipa Legs

   

2. 02

   Step 2

   Cut the chicken into cubes

   

3. 03

   Step 3

   Pour in a little light soy sauce

   

4. 04

   Step 4

   Sprinkle in a little salt

   

5. 05

   Step 5

   Pour in cooking wine

   

6. 06

   Step 6

   Pour in aged vinegar

   

7. 07

   Step 7

   Sprinkle with a little sugar

   

8. 08

   Step 8

   Sprinkle in a little cornstarch, mix well, and marinate 20 minutes.

   

9. 09

   Step 9

   Peanuts soaked in water

   

10. 10

    Step 10

    Cut the scallions into sections

    

11. 11

    Step 11

    Heat oil in a pan

    

12. 12

    Step 12

    Add the diced chicken and stir-fry over high heat for 2 minutes.

    

13. 13

    Step 13

    Pour in peanuts

    

14. 14

    Step 14

    Pour in the marinade for the diced chicken.

    

15. 15

    Step 15

    Pour in an appropriate amount of water and simmer over medium heat for 6 minutes.

    

16. 16

    Step 16

    Sprinkle with a little chili powder

    

17. 17

    Step 17

    Add chopped scallions and stir-fry over high heat for 1 minute.

    

18. 18

    Step 18

    Plated, Kung Pao Chicken is now ready.