Zhijin Kung Pao chicken [Guizhou Zhijin Specialty]

What is Zhijin Kung Pao chicken? Authentic Guizhou Zhijin Specialty: Zhijin Kung Pao chicken

Content Abstract:Want to know what Zhijin Kung Pao chicken is? This article is a special article about Zhijin Kung Pao chicken, a special product of Zhijin in Guizhou, which was reviewed and edited by the editorial team of China Specialty Website. It collected relevant information about Zhijin Kung Pao chicken. The full text takes about 5 minutes to read, mainly including the basic introduction of Zhijin Kung Pao chicken and what is the nutritional value of Zhijin Kung Pao chicken? How did the history of Zhijin Kung Pao chicken come from? The production method of Zhijin Kung Pao chicken, etc

Basic Introduction to Zhijin Kung Pao chicken

Kung Pao chicken is one of the most representative dishes in Sichuan cuisine. Its founder was Ding Baozhen, the governor of Sichuan when he was a Zhijin man in Guizhou, and it was created when he was governor of Sichuan, and has been handed down to this day. Since it is generally believed that Kung Pao chicken was officially created by Ding Baozhen when he was governor of Sichuan Province, it was created and spread in Sichuan. In the long years since then, Kung Pao chicken has spread to the south and north of the Yangtze River and overseas mainly through the huge market of Sichuan cuisine restaurants, and its reputation has spread far. Therefore, Kung Pao chicken is positioned as a Sichuan cuisine in the cuisine. At the same time, because Ding Baozhen is from Guizhou, Kung Pao chicken can also be considered as a Guizhou cuisine, namely a Guizhou cuisine

What is the nutritional value of Zhijin Kung Pao chicken

Chicken meat is tender, delicious, and nutritious, with nourishing and nourishing effects on the body. Chicken has a high proportion of protein content and high digestion rate, which is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese diet. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, menstrual disorders, anemia, and weakness. Traditional Chinese medicine also believes that chicken has the effects of warming the middle and nourishing qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones

How did the history of Zhijin Kung Pao chicken come from

Three legends

One theory is that Ding Baozhen was originally from Guizhou and passed the imperial examination during the Xianfeng period of the Qing Dynasty. He served as the governor of Shandong and later as the governor of Sichuan. He has always enjoyed stir fried dishes with chili peppers, pork, and chicken. It is said that when he worked in Shandong, he ordered his family kitchen to make "sauce fried chicken cubes" and similar dishes, which were very appetizing, but at that time, this dish was not yet famous. After being transferred to the governor of Sichuan, every time he met a banquet guest, he asked the family chef to fry chicken dices with peanuts, dried peppers and tender chicken. The meat was tender and delicious, which was very popular with guests Kung Pao chicken

Kung Pao chicken

. Later, due to his meritorious defense of the border and the enemy, he was awarded the title of "Prince Taibao" by the imperial court, known as "Ding Gongbao". The fried diced chicken cooked in his home kitchen is also called "Kung Pao chicken Chicken"

Second story: Ding Baozhen came to Sichuan and vigorously developed water conservancy. The people felt his virtue and offered him stir fried chicken cubes, which he enjoyed eating. Later, because Ding Baozhen was granted the title of Crown Prince Taibao, which was generally called Gongbao, it was named "Kung Pao chicken"

How to make Zhijin Kung Pao chicken

Dice the chicken breast, release the flavor of soy sauce, salt and cooking wine, mix well with starch

Cut the cucumber dice and onion into small segments, cut off two ends of the dry pepper, remove the pepper seeds

Transfer soy sauce, vinegar, salt, white granulated sugar and cooking wine into a small bowl, mix well to make a sauce sauce

Keep the bottom oil in the pot, heat up, put the pepper and dry pepper into the pot, stir fry them with low heat to smell, and then put the scallion segments into the chicken Ding, add 1 tablespoon cooking wine, stir fry the chicken until it turns brown