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宫保鸡丁 Gong Bao Chiken
8.0
综合评分
902
人做过这道菜
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跟随这个食谱有个传统故事，它讲述这道菜如何从古代演变到今天。它的味道充满层次，酸甜中略带一点辣，因为这些味道的组合让这道菜变的很受欢迎，事实让宫保鸡丁在全世界也是最有名的一道中餐了。你一定要试试这道菜。
This recipe has a fascinating history in Chinese food culture, one that has seen it become the dish it is today. This dish has many different layers, sweet, sour and a little spicy all combining to produce a distinctive and very popular flavor, in fact it could be the most popular Chinese dish across the world. A dish you must try for yourself, give it a go.
跟随这个食谱有个传统故事，它讲述这道菜如何从古代演变到今天。它的味道充满层次，酸甜中略带一点辣，因为这些味道的组合让这道菜变的很受欢迎，事实让宫保鸡丁在全世界也是最有名的一道中餐了。你一定要试试这道菜。
This recipe has a fascinating history in Chinese food culture, one that has seen it become the dish it is today. This dish has many different layers, sweet, sour and a little spicy all combining to produce a distinctive and very popular flavor, in fact it could be the most popular Chinese dish across the world. A dish you must try for yourself, give it a go.
用料
| 主食材 | |
| 鸡胸肉 | 1块 |
| 料酒 | 1茶勺tsp |
| 白胡椒粉 | 1/2茶勺tsp |
| 生抽酱油 | 1茶勺tsp |
| 干淀粉 | 2茶勺tsp |
| 酱汁食材 | |
| 白糖 | 3茶勺tbsp |
| 盐 | 1/2茶勺tsp |
| 水淀粉 | 适量 |
| 泰式甜辣酱 | 1汤勺tbsp |
| 蚝油 | 1/2茶勺tsp |
| 料酒 | 1茶勺tsp |
| 老抽酱油 | 1/2茶勺tsp |
| 生抽酱油 | 1茶勺tsp |
| 香醋 | 1汤勺tbsp |
| 其它辅料 | |
| 葱 | 50g |
| 姜 | 5g |
| 干辣椒 | 适量 |
| 花椒 | 1/2茶勺tsp |
| 油炸花生米 | 50g |
宫保鸡丁 Gong Bao Chiken的做法
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#主食材
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#酱汁食材
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#其它辅料
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鸡胸片成两大片然后用刀背敲松，切成条再切成块备用。
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葱切成1.5-2cm的段，姜切片，辣椒用剪刀剪开去除种子。
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切好的鸡肉用料酒、胡椒粉、生抽酱油调味后淹制15分钟后加入干淀粉拌匀备用。
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把除水淀粉以外酱汁材料中所有的食材在一个碗里混合备用。
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锅中加入平时炒菜的油，油热后把调好味的鸡肉滑炒直到看不到粉色的生鸡肉就盛出来。
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锅中留底油小火，加入花椒、干辣椒炒出香味后加入葱、姜继续炒出香味。
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转大火加入炒好的鸡肉翻炒，然后加入调好的酱汁稍煮1分钟左右。
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用水淀粉勾芡后加入炸花生米翻炒均匀就可以出锅了。
小贴士
1.滑炒鸡肉时不要时间太长，否则鸡肉会变老。
2.调味料可以个人口味适当调整用量。
2.调味料可以个人口味适当调整用量。
