Recipe

Ingredients: (serves 4)

  • 300g skinless and boneless chicken breast

  • Pinch salt

  • 1 tsp lightly beaten egg white

  • 2 tsps cornstarch mixed with 1 tb water

  • 400ml vegetable oil

  • 4-5 small dried whole red chillies

 

 

  • 2-3 slices peeled fresh ginger root

  • 1 spring onion, cut into short sections

  • 2 tbsps yellow bean sauce

  • 1 tsp chilli bean paste

  • 2 tsps rice wine

  • 250g roasted cashew nuts

  • A few drops sesame oil

 

kung pao chicken

cashew nuts

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Method:

  • Cut the chicken into cubes about the size of sugar lumps, and mix with the salt, egg white, and cornstarch paste. Heat the oil in a preheated wok, add the chicken, and stir-fry for 1 min.

  • Remove the chicken with a strainer, drain, and keep warm. Pour off all but about ½ tbsp oil from the wok, add the chillies, ginger, and spring onion, and stir-fry for about 30 seconds.

  • Add the yellow bean sauce, stir-fry for a few seconds, and add the chicken, chilli bean paste, and rice wine. Blend well. Add the cashew nuts and sesame oil, stir a few times, and serve hot.

 

Special touches:

  • In the original version, peanuts were used instead of cashews. Both are equally good.

  • For a mild version, omit the chillies and chilli bean paste.

 

Story:

Ding BaozhenKung Pao Chicken is usually perceived as a Sichuan dish, and you can order this dish in almost every Sichuan restaurant. However, Kung Pao Chicken originally was a Guizhou dish, and there is an interesting story behind this.

On mentioning Kung Pao Chicken, one has to mention the upright official Ding Baozhen from the Qing Dynasty. Ding was born in Guizhou Province. When at home, he enjoyed making dishes mixing fresh and tender chicken with peanuts – this is the origin of what is now called Kung Pao Chicken.

After his adulthood, Ding was transferred to the Sichuan Province as the governor. “A lonely stranger away from my hometown, I miss my family all the more on every festive day,” said the poem. Placed in an unfamiliar place, Ding missed his hometown very much. During this time, Ding’s cook, a clever and considerate person, came up with a great idea. He mixed chicken and peanuts together while adding some dry red pepper, a local favorite of Sichuan people. What came out was appetizing, hot, and fresh chicken with crisp peanuts. This dish soon became the favorite of Ding.

Ding spent ten years in managing Sichuan Province and was well known for the good deeds he did for the people there. In order to commend his great work, the Qing Dynasty honored him as a Taizi Shaobao – officer who tutors the crown prince, a nominal title which is also called Kung Pao – officer who governs the palace (this is a honorable title like the title of duke in England). And his beloved people of Sichuan Province named his favorite food as Kung Pao Chicken to commemorate him. Generation after generation, Sichuan people passed this dish down and it finally became a famous Sichuan dish.

(http://resources.echineselearning.com/general/general-chinese-1260.html)

菜譜

原料:(四人份)

  • 雞胸肉 300 克

  • 鹽 少許

  • 雞蛋清 1 茶匙(稍稍打散)

  • 生粉 2 茶匙(與 1 湯匙清水混合)

  • 植物油 400 毫升

  • 小辣椒幹 4-5 隻

 

 

  • 薑 2-3 片

  • 蔥 1 棵(切段)

  • 豆瓣醬(大醬) 2 湯匙

  • 辣豆瓣醬 1 茶匙

  • 米酒 2 茶匙

  • 烤腰果 250 克

  • 麻油 少許

 

kung pao chicken

cashew nuts

 

菜譜提供者

mr deh ta hsiung

熊德達先生

做法:

  • 雞胸肉切成方糖大小的雞丁,加鹽、雞蛋清、生粉腌。鑊預熱後放油,再放雞丁炒 1 分鐘。

  • 將雞丁倒入濾篩瀝幹油份,保持溫度。鑊裏留 ½ 湯匙油,放辣椒、姜、蔥,炒 30 秒。

  • 放豆瓣醬(大醬)炒幾秒,將雞丁回鍋,加辣豆瓣醬和米酒,翻炒均勻。放腰果和麻油,攪拌幾下即可起鍋。趁熱享用。

 

特殊風味:

  • 本菜譜用腰果代替傳統菜譜中的花生。這兩種果仁都是不錯的選擇。

  • 喜歡較淡口味者,可不放辣椒和辣豆瓣醬。

 

故事:

丁寶楨版

Ding Baozhen關於宮保雞丁的來歷,一般認為和丁寶楨有關。最可信的說法是:丁寶楨是貴州省織金縣牛場鎮人。他小時不慎落水,被橋邊一戶人家救起。後來他為官後記起此事,遂前去感謝,那戶人家就做了這道菜招待。他吃後覺得味道很好,就加以推廣,這就是這道菜的真實來歷。《織金縣誌》有相關的記載。

其它的三種傳說:

一說:丁寶楨原籍貴州,清咸豐年間進士,曾任山東巡撫,後任四川總督。他一向很喜歡吃辣椒與豬肉、雞肉爆炒的菜肴。據說在山東任職時,他就命家廚製作 “醬爆雞丁” 及類似菜肴,很合胃口,但那時此菜還未出名。調任四川總督後,每遇宴客,他都讓家廚用花生米、幹辣椒和嫩雞肉炒制雞丁,肉嫩味美,很受客人歡迎。後來由於他戍邊禦敵有功被朝廷封為 “太子少保”,人稱 “丁宮保”,其家廚烹製的炒雞丁也就被稱為 “宮保雞丁”。

二說:丁寶楨來到四川,大興水利,百姓感其德,獻其喜食的炒雞丁,名曰 “宮保雞丁”。

三說:丁寶楨在四川時,常微服私訪。一次在一小肆用餐,吃到用花生米炒的辣子雞丁,叫家廚仿製。家廚以 “宮保雞丁” 名之。

 

左宗棠版

ZuoZongtang說到 “宮保雞丁”,就不能不談左宗棠。原來左宗棠特別愛吃雞。在西北軍營中,生活簡樸,膳食多是湖南家鄉菜;遇到 “打牙祭” 吃雞,喜歡吃辣子雞。隨軍廚師就按照一種宮廷菜的配料與烹調方法加以改造,如果買來的是子雞,就用子雞的胸肉切成丁,加上紅辣椒、黃瓜、油炸去皮花生米等炒給他吃。

這道菜既嫩又脆,色香味俱全,且有家鄉風味,也便於行軍打仗時攜帶。因左宗棠愛吃,且用以待客,而他曾經擔任過 “陝甘總督”,當時的人稱 “總督” 為 “宮保”,因此左宗棠愛吃的雞丁就被大家稱呼為 “宮保雞丁” 了。在國外,人們都把 “宮保雞丁” 翻譯成 “左宗棠雞”。

   

http://baike.baidu.com/view/4958.htm