Recipe
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Ingredients: (serves 4)
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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 ) |
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Kung 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.
菜譜
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原料： （四人份）
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故事： 丁寶楨版
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
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”。
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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。