宫保鸡丁英文历史

宫爆鸡丁的做法宫爆鸡丁的主料：鸡腿400g宫爆鸡丁的辅料：花生80g宫爆鸡丁的调料：姜3片、花椒15粒、料酒30毫升、生抽3勺、老抽1勺、米醋20毫升、粉12g、大葱2根、朝天椒4个、白糖3勺、水15毫升宫爆鸡丁的做法：1、葱切段，姜切小片，辣椒切小段2、鸡腿去皮去骨切成丁，用1/2勺淀粉、1勺生抽酱油、和半勺料酒腌20分钟3、2勺生抽、3勺白糖、米醋1.5勺兑成汁备用4、淀粉1勺、水1勺、料酒1.5勺调成芡汁备用5、锅中倒少许油，以小火将花生米炸香脆——当然你也可以用熟的花生米，就省了这一步啦6、鸡肉在炒前一定倒少许油拌一下，以防粘锅7、锅加热后倒适量油，油温后下入鸡丁翻炒8、鸡丁翻炒变色，切用筷子一扎就扎透说明熟了，可以盛出备用9、锅中加入少许香油和植物油，放入花椒以小火榨香10、炸锅油的花椒扔掉不用，油留在锅里11、下葱段和辣椒、姜片爆香12、将炒好的鸡肉倒入锅中13、将步骤2中调好的汁倒入锅中14、加入一勺老抽酱油添色15、倒入芡汁勾芡16、下花生米后即可出锅

One of the most famous Chinese dishes and a perennial foreigner favorite is Kung Pao Chicken (gongbao jiding). This dish first became popular in Sichuan and its legendary origin is a good example of the willingness of Chinese chefs to improvise. However, this tendency sometimes leads to unfortunate dishes like a concoction currently popular in Beijing known as 'deep fried ice-cream on toast'. Gongbaojiding is one of the good ones though.Ding Baozhen served under the Qing dynasty (1644-1911) Emperor Xianfeng as the governor of Shandong province. One day he arrived home with a group of friends, but his cook hadn't prepared for guests, and had but a meager chicken breast and some vegetables in the kitchen. The cook diced the chicken into tiny bits, and fried it up with cucumber, peanuts, dried red peppers, sugar, onion, garlic, bits of ginger - sundry ingredients that had been lying around the bottom of the cupboard.Ding Baozhen and his guests really enjoyed the improvised meal, so much so that it became a regular item on the menu. Eventually, Ding Baozhen was promoted to Governor General of Sichuan province. His cook w ent with him to Sichuan where he began experimenting with the local produce, including hot broad bean sauce and Sichuan chili peppers. Soon the humble chicken dish was all the rage in the province. The people honored Ding Baozhen by naming the dish after his official name, Gongbao. (His surname 'Ding' has nothing to with the "ding" in gongbaojiding which simply means cube or piece.) The moral of this story is that if you work hard at your craft, like Ding Baozhen's chef, one day a dish will be named after your boss.Ingredients:300 grams chicken breasts cut into 1.5crrcubes;50 grams peanuts20 grams dry red chili peppers, cut intc1.5cm sections2 grams Chinese prickly ash1 tbsp cornstarch mixed with water2 grams sliced ginger2 grams diced garlic2 grams scallionsSauce:10 grams soy sauce10 grams vinegar15 grams sugar10 grams Chinese cooking wine1 tbsp cornstarch mixed with waterMix chicken cubes with soy sauce, salt and cooking wine. Add 1 tablespoon wet starch and mix. Make the sauce by mixing soy sauce, sugar, vinegar, and the other tablespoon of wet starch in clear stock Soak the peanuts in warm water for a while. Remove the skin, anddrain. Stir-fry over a low fire until crisp. Put aside for later use.Heat cooking oil in a wok over a high flame until hot. Add chili peppers and Chinese prickly ash and fry until golden brown. Add chickencubes and stir to prevent from sticking together. Add ginger, garlic and scallions and stir. Pour in the sauce and blend well. Add fried peanuts and stir. Remove to a plate and serve.

Kung Pao Chicken

hi:the following is the translation of that cuisine:The sliced chicken with pepper in brown sauces is a traditional dish in Qing Dynasty , because Ding Baozhen is sealed “little guarantees as crown prince”, is called Ding Gongbao. Therefore, this dishe is called "gong bao ji ding" in Chinese.afterwards, Yuan Shi Kai is sealed “little guarantees for crown prince” as well, the dish is called " Yuan Gongbao",too.tks!

宫保鸡丁的英文：spicy diced chickenchicken 读法 英 [ˈtʃɪkɪn] 美 [ˈtʃɪkɪn] 1、n.鸡;鸡肉2、adj.胆怯;懦弱;怯懦3、vi.以畏缩的方式去做;失去勇气;在最后一刻因胆怯而退出了

鸡肉 葱 花生