宫保鸡丁的英文介绍.pptVIP

On the origins of diced chicken with chili pepper, Ding Baozhen generally considered relevant. When ding Baozhen was young, He accidentally fell into the water, and he was saved by a family living near the river. later, he succeed being an officer and he recalled the matter. then he went to thank that family. The family cook the dish for him, he ate and felt the taste good .the dish was widely promoted, and this is the true origin of the dish. Cut the chicken into bite-sized cubes, mix the marinade, pour over the chicken, and marinate for 30 minutes. Velvet the chicken (you can do this either in hot oil or boiling water):Heat the 2 c. oil until quite hot in the wok, or bring a large pot of water to a boil. Stir the chicken to separate, add to the oil or water, and stir again. If using oil, after about a minute, flip the chicken and cook for another minute, until white. If using water, simmer for about 2 minutes until the chicken turns white. Drain the chicken and reserve, keeping about 2 T. of the oil in the wok (if you used water, youll need 2 T. oil to finish the dish). Tear the challis into pieces, then soak them in hot water for 30 minutes. Drain, then pull apart into pieces. Peel the red onion. Cut it in half through the middle, then cut each half in fourths. Pull apart the sections. If youre using a bell pepper as I do, seed and chop it here and put it on the plate with the onion. Heat the wok until very hot (add the 2 T. oil if you velvet the chicken in water). Add the garlic and ginger to the oil, stir for 15 seconds, then add the challis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, peanuts, and seasoning and cook for a minute. Serve. * Diced chicken with chili pepper Who know the past history of diced chicken with chili pepper? That accounts for