宫保鸡丁菜谱制作过程中英文对照版
宫保鸡丁做法英文版解析
Lazy kung pao chicken
❖7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
Lazy kung pao chicken
Lazy kung pao chicken out of the
Lazy kung pao chicken
❖5. Leave a little oil and onion, ginger,pepper into a saucepan with small hot fragrant.
Lazy kung pao chicken
❖6. Adding chicken and peanuts, rapid stir a few clicks
pot cough up...
Tips:Lazy kung pao chicken
❖ 1.People who like to eat hot can put the salad oil into GongYou, and it will become sweet and beautiful.
❖ 2.If there is no fresh soup, you can use water and little chicken essence to instead.
❖ (3) condiments: 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, onion, ginger, 1 block 1 root, chili 1 small put, Chinese prickly ash 1 spoon
中英对照菜谱
中英对照菜谱一、红烧肉Braised Pork Belly材料：- 猪肉五花肉：500克- 葱：适量- 姜：适量- 料酒：适量- 生抽：适量- 老抽：适量- 冰糖：适量- 清水：适量步骤：1. 将猪肉五花肉切成块状。
2. 锅中热油，将五花肉块煎至两面金黄。
3. 加入葱段、姜片和料酒，煮几分钟以去腥味。
4. 加入清水，生抽和老抽，再加入适量冰糖，盖上锅盖慢炖1-2小时，直至肉变软。
5. 出锅前将火开大收汁，使肉表面呈现诱人的红亮色。
6. 捞起切片即可。
二、麻婆豆腐Mapo Tofu材料：- 嫩豆腐：400克- 牛肉末：100克- 辣豆瓣酱：适量- 豆瓣酱：适量- 蒜末：适量- 葱花：适量- 盐：适量- 鸡精：适量- 料酒：适量- 豆豉酱：适量- 水淀粉：适量步骤：1. 嫩豆腐切成小块，焯水备用。
2. 锅中加油，烧热后加入牛肉末炒至变色。
3. 加入辣豆瓣酱、豆瓣酱、蒜末和葱花炒匀出香味。
4. 倒入适量的水，放入切好的豆腐块，煮沸。
5. 加入盐、鸡精和料酒，搅拌均匀。
6. 烧开后，加入适量的豆豉酱，翻炒均匀。
7. 用水淀粉勾芡，煮开后即可出锅。
三、宫保鸡丁Kung Pao Chicken材料：- 鸡脯肉：200克- 花生仁：适量- 干红辣椒：适量- 青椒：适量- 葱段：适量- 姜末：适量- 蒜末：适量- 料酒：适量- 盐：适量- 糖：适量- 生抽：适量- 鸡精：适量- 淀粉水：适量步骤：1. 鸡脯肉切成丁状，用料酒和盐腌制片刻。
2. 干红辣椒切段，青椒切块备用。
3. 锅中加油，烧热后加入干红辣椒爆炒。
4. 加入葱段、姜末和蒜末炒香。
5. 将鸡脯肉放入锅中翻炒至变色。
6. 加入生抽、糖和盐翻炒均匀。
7. 倒入适量的水，加入花生仁和青椒，煮沸。
8. 水淀粉勾芡，加入鸡精炒匀即可。
四、鱼香肉丝Fish-flavored Pork Shreds材料：- 里脊肉：200克- 鸡蛋清：适量- 淀粉：适量- 胡萝卜：适量- 青椒：适量- 蒜末：适量- 姜末：适量- 料酒：适量- 盐：适量- 糖：适量- 生抽：适量- 老抽：适量- 酱油：适量- 醋：适量- 水淀粉：适量步骤：1. 里脊肉切成丝状，用鸡蛋清和淀粉腌制片刻。
宫保鸡丁做法英文
宫保鸡丁做法英文Ingredients:•400g chicken breast, diced•100g cucumber, diced (or 1 bell pepper, diced, for a sweeter and slightly hotter version) •100g cooked peanuts (or unsalted peanuts, to be roasted)•2-3 dried red chilies, chopped• 3 cloves garlic, minced• 1 small slice of ginger, minced• 2 green onions, sliced• 1 tablespoon soy sauce• 1 tablespoon Shaoxing wine (or dry sherry)• 1 tablespoon cornstarch• 2 tablespoons vegetable oil•For the sauce:o 2 tablespoons soy sauceo 1 tablespoon rice vinegar or white vinegaro 1 tablespoon sugaro 1 teaspoon sesame oil (optional)o A pinch of salt (to taste)Instructions:1.Prepare the Chicken:o Dice the chicken breast into bite-sized pieces.o In a bowl, mix the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Set aside to marinate for 15-20 minutes.2.Prepare the Vegetables and Aromatics:o Dice the cucumber (or bell pepper) into bite-sized pieces.o Chop the dried red chilies, mince the garlic and ginger, and slice the green onions.3.Roast the Peanuts (if using unsalted peanuts):o Heat 1 tablespoon of vegetable oil in a pan over medium heat.o Add the peanuts and stir-fry until they turn lightly golden brown. Remove and set aside. 4.Cook the Aromatics and Chicken:o In the same pan (or a clean one), heat the remaining vegetable oil over medium-high heat. o Add the chopped dried red chilies, minced garlic, and minced ginger. Stir-fry until fragrant.o Add the marinated chicken pieces to the pan. Stir-fry until the chicken is cooked through and slightly browned.5.Add the Vegetables and Sauce:o Add the diced cucumber (or bell pepper) and sliced green onions to the pan. Stir-fry for another 2-3 minutes.o In a small bowl, mix together the sauce ingredients: 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar or white vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil (if using), and a pinch of salt.o Pour the sauce over the chicken and vegetables in the pan. Stir well to coat everything evenly.6.Add the Peanuts and Serve:o Add the roasted peanuts back into the pan. Stir-fry for another minute to heat them through. o Serve hot over steamed rice or noodles, garnished with additional sliced green onions or sesame seeds if desired.Tips:•You can adjust the amount of dried red chilies to make the dish spicier or less spicy. •Roasting the peanuts yourself gives them a nice crunch and flavor. If you're using pre-cooked peanuts, you can skip the roasting step.•Marinating the chicken helps it to absorb the flavors of the sauce.•This dish is traditionally served over steamed rice, but it can also be enjoyed with noodles or other grains.Enjoy your homemade Kung Pao Chicken!。
宫保鸡丁做法英文作文
宫保鸡丁做法英文作文英文：Gong Bao Chicken is a famous Sichuan dish that is loved by many people. It is a perfect combination of spicy, sweet, and sour flavors. Here is the recipe for Gong Bao Chicken:Ingredients:500g chicken breast, cut into small cubes。
1 cup peanuts。
5 dried red chili peppers。
3 cloves garlic, minced。
1 inch ginger, minced。
2 green onions, chopped。
2 tbsp soy sauce。
2 tbsp rice vinegar。
2 tbsp sugar。
1 tbsp cornstarch。
1 tbsp Sichuan peppercorns。
Oil for frying。
Instructions:1. Marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch for 30 minutes.2. Heat oil in a wok or pan and fry the chicken until golden brown. Remove from the pan and set aside.3. In the same pan, add the dried chili peppers,Sichuan peppercorns, garlic, and ginger. Stir-fry for a few seconds until fragrant.4. Add the peanuts and green onions and stir-fry for another minute.5. Return the chicken to the pan and stir-fry for another minute.6. Serve hot with rice.Gong Bao Chicken is a classic Sichuan dish that is spicy, sweet, and sour. The chicken is marinated in soy sauce, rice vinegar, sugar, and cornstarch to make ittender and flavorful. The peanuts add a nice crunch to the dish, while the dried chili peppers and Sichuan peppercorns give it a spicy kick. It's a great dish to make for dinner parties or family gatherings.中文：宫保鸡丁是一道著名的川菜，深受许多人的喜爱。
宫保鸡丁-英文介绍.pptx
2020/12/16
红而不辣、辣而不
主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, 2020/12p/16eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic/12/16
2020/12/16
组员： 裘涛 翁学平 王悦 任璐璐 王森 蓬 杜海璐
以上有不当之处，请大家给与批评指正， 谢谢大家！
8
etc. as ingredients
2020/12/16
Cooking methods
1.Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁2.A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙， 淀粉一茶匙，腌渍十分钟入味。 3.Onions and cut into sections. 葱切段。 4.The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡丁炒变白。 5.Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙花椒粉，炒出香味。 6.Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。 7.Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
宫保鸡丁做法英文版
Lazy kung pao chicken
Ginger slice, onion cut into sections, 1 spoon Chinese prickly ash, 3 chili peppers may rejoice in good increase
Lazy kung pao chicken
Lazy kung pao chicken
7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
Lazy kung pao chicken
Lazy kung pao chicken out of the pot cough up...
Lazy kung pao chicken
5. Leave a little oil and onion, ginger,pepper into a saucepan with small hot fragrant.
Lazy kung pao chicken
6. Adding chicken and peanuts, rapid stir a few clicks
Lazy kung pao chicken
Practice:
1.Cut chicken breast 1.5 CM one patch, and marinate them for 30 minutes,；
Lazy kung pao chicken
2.Bacon and prepare condiment, 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, 1 small bowl of soup spoon mix
宫保鸡丁做法英文版(课堂PPT)
Lazy kung pao chicken
❖5. Leave a little oil and onion, ginger,pepper into a saucepan with small hot fragrant.
8
Lazy kung pao chicken
❖6. Adding chicken and peanuts, rapid stir a few clicks
12
11
Tips:Lazy kung pao chicken
❖ 1.People who like to eat hot can put the salad oil into GongYou, and it will become sweet and beautiful.
❖ 2.If there is no fresh soup, you can use water and little chicken essence to instead.
LLazy kung pao chicken
❖Ingredients:
❖ (1) the breast meat 2, 1 small put peanut ❖ (2) marinade: 1/2 teaspoon of salt, mirrin 1
spoon, starch, 1 teaspoon of starch ❖ (3) condiments: 1 spoon vinegar, 1 scoop
9
Lazy kung pao chicken
❖7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
宫保鸡丁食谱菜谱中英文对照中餐西餐
宫保鸡丁Kung Pao Chicken dices主料:鸡脯肉400克,黄瓜100克,熟花生100克Main ingredients:400 grams Chicken breast, 100 grams Cucumber,100 grams cooked peanuts辅料：葱,花椒Accessories:Onion, Chinese red pepper调料：糖,水淀粉,盐,料酒,生抽,醋Seasonings:Sugar , water starch,Salt, cooking wine,light Soy sauce , vinegar制作步骤Production steps1. 鸡胸肉切丁，放生抽、盐、料酒码味，用水淀粉拌匀1. Dice the chicken breast,put Soy sauce , salt, cooking wine, mix water starch well.2. 黄瓜切丁、葱要切成小段，干辣椒剪去两头，去除辣椒籽. 2. Dice cucumber , cut onion into small segments, cut dried chilli two ends off , remove the pepper seeds .3. 在小碗中调入酱油、醋、盐、白砂糖和料酒，混合均匀制成调味料汁. 3. mix soy sauce , vinegar, salt, white sugar and rice wine Ina small bowl, mix well made the seasoning juice.4. 锅中留底油，烧热后将花椒和干辣椒放入，用小火煸炸出香味，随后放入大葱段. 4. leave base oil in wok, put pepper and dry chili in after frying hot, low heat and stir- fried out fragrance, then add shallot sections.5. 放入鸡丁，放1汤匙料酒，炒到鸡肉变色. 5. Add chicken dices, put 1 tablespoon cooking wine in wok, stir fry till the chicken discoloration. .6. 最后调入料汁，再放入黄瓜丁、熟花生米，翻炒均匀，水淀粉勾芡，即可. 6.Finally add into seasoning sauce, add the cucumber dices,cooked peanuts, stir fry evenly, thicken water starch , serve.。
宫保鸡丁食谱英文介绍
宫保鸡丁 食谱
This dish is
Sichuan taste traditional dishes此 菜为黔味传统名菜
Red instead of hot,
spicy but not
fierce,fleshy slip
brittle.
2020/2/26
红而不辣、辣而不
主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, 2020/2/2p6eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic(蒜泥)、 marked(红油)
etc. as ingredients
2020/2/26
Cooking methods
1.Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁2.A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙， 淀粉一茶匙，腌渍十分钟入味。 3.Onions and cut into sections. 葱切段。 4.The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡丁炒变白。 5.Add dried chili, onion and a teaspoon of pepper powde6.Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。 7.Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
怎样做宫保鸡丁英语作文
Cooking Kung Pao Chicken: A DeliciousBlend of FlavorsKung Pao Chicken, a renowned dish from Sichuan cuisine, is a vibrant blend of spicy, sour, sweet, and savory flavors. This delicious dish is known for its tender chicken cubes, crisp peanuts, and a sauce that coats every ingredient in a mouth-watering gloss. While the exactorigin of Kung Pao Chicken is debated, it has become a staple in Chinese restaurants worldwide, serving as a testament to its irresistible taste.To create this masterpiece of flavor, one must first gather the essential ingredients: boneless chicken breasts, dried chili peppers, garlic, ginger, peanuts, and a blend of spices including soy sauce, vinegar, sugar, salt, and pepper. The preparation of Kung Pao Chicken begins with cutting the chicken breasts into small cubes and marinating them in soy sauce and a pinch of salt for a few minutes. This step helps to enhance the flavor of the chicken and tenderize it.Next, the chili peppers are fried in a hot pan until they release their aroma. The garlic and ginger, mincedfinely, are then added to the pan, sauteed briefly, and followed by the chicken cubes. The rapid stir-fryingensures that the chicken cooks evenly and remains tender.As the chicken begins to brown, the peanuts are added,along with a sprinkle of sugar, vinegar, and the remaining spices.The final stage involves cooking the sauce until it thickens, coating the chicken and peanuts evenly. This is achieved by continuously stirring the ingredients over medium heat until the sauce reduces and forms a glossy coating. The dish is then ready to be served, hot and steaming, over a bed of cooked rice.Kung Pao Chicken not only satisfies the taste buds with its rich flavors but also offers a visual treat, with its vibrant colors and inviting aroma. The perfect blend of sweet, sour, and spicy notes, balanced by the savorychicken and nuts, creates a harmonious experience that leaves one yearning for more.**烹饪宫保鸡丁：口感的奇妙融合**宫保鸡丁，一道来自四川菜系的知名佳肴，以其独特的辣、酸、甜、咸交融的口感而著称。
English菜谱鱼香肉丝宫保鸡丁
菜谱一：Fish-Flavored Shredded Pork鱼香肉丝Ingredients 材料:150 g Pork, shredded 150克肉30 g Black fungus, soaked 30克水发黑木耳20 g Bell pepper, shredded 20克青椒丝30 g Carrot, shredded30克胡萝卜丝2 tbsp Salad oil 2大勺沙拉油1 stalk Green onion, shredded 1支青葱，切丝2 cloves Garlic 2瓣蒜10 g Pickled chilli 10克泡椒10 g Ginger 10克姜Marinade:腌料：1/4 tsp Chicken powder 1/4小勺鸡精1/2 tsp Cornstarch 1/2小勺玉米淀粉1/3 tsp Salad oil1/3小勺沙拉油Sauce:酱汁：1 tsp Salt1小勺食盐1/2 tsp Chicken powder1/2小勺鸡精1 tsp Sugar1小勺白砂糖1 tsp Vinegar1小勺陈醋1 tsp Light soya sauce1小勺生抽1 tbsp Starchy solution1大勺水淀粉Method做法：1.Mix the pork shreds with the marinade and let stand for about 15 minutes. Mix the sauce ingredients in a small bowl andsetaside.1.肉丝加入腌料静置15分钟。
把酱汁原料混合备用。
2.Soak the black fungus and shred thinly. Finely chop ginger,onion and pickled chilli.2.黑木耳用清水泡好后切成丝。
姜蒜和泡辣椒剁成末。
3.Heat up a skillet with oil, adding pork. Stir until almost cooked. Add in chopped ginger, onion and pickled chilli until fragr ant. Add in black fungus, bell pepper and carrots. Pour in the prepared sauce. Stir until well-combined and dish off.3. 炒锅中放适量油把肉丝炒至快熟，加入姜蒜末和泡椒末炒香。
宫保鸡丁做法英文版ppt课件
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4
Lazy kung pao chicken
❖Ginger slice, onion cut into sections, 1 spoon Chinese prickly ash, 3 chili peppers may rejoice in good increase
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5
Lazy kung pao chicken
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9
Lazy kung pao chicken
❖7. Adding seasoning and water starch, rapid heat it, and then let them out of the pot.
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Lazy kung pao chicken
Lazy kung pao chicken out of the
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2
Lazy kung pao chicken
❖Practice:
1.Cut chi marinate them for 30 minutes,；
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3
Lazy kung pao chicken
❖ 2.Bacon and prepare condiment, 1 spoon vinegar, 1 scoop of soy sauce, 1 spoon sugar, 1 spoon cooking wine, 1 small bowl of soup spoon mix
宫保鸡丁的做法中日文对照
宫保鸡丁宮保鶏丁(鶏肉とナッツの炒め物)宫保鸡丁，川菜传统名菜，一般认为由清朝四川总督丁宝桢所创。
宮保鶏丁は四川省の伝統的な名料理で、清代の四川総督だった丁宮保という人に作られたとされる。
由鸡丁、干辣椒、花生米等炒制而成。
さいの目に切った鶏肉、干しの唐辛子、ピーナッツなどを使って炒めたものです。
由于其入口鲜辣，鸡肉的鲜嫩配合花生米的香脆，广受大众欢迎。
新鮮で柔らかい鶏肉とさくさくしたピーナッツと相まって、この料理が人々に好まれている。
尤其在英美等西方国家，宫保鸡丁‘泛滥成灾’，几乎成中国菜代名词，情形类似于意大利菜中的意大利面条。
特に英米をはじめとする西洋では、いたるところで宮保鶏丁が見られる。
イタリア料理のスパゲッティのように、宮保鶏丁が中華料理の代表にもなった。
食材明细：鸡腿肉适量鶏の太もも適量花生米适量パーナッツ適量大葱适量ネギ適量辣椒适量唐辛子適量胡椒粉适量コウショウ粉適量料酒适量料理酒適量糖适量砂糖適量醋适量酢適量酱油适量醤油適量番茄酱适量ケチャップ適量盐适量塩適量淀粉适量澱粉適量鸡大腿去骨切丁。
鶏の太ももから骨を取り除き、さいの目に切っる。
鸡腿肉加入少许的盐、蛋清、白胡椒、料酒搅拌均匀。
腌制20分钟。
鶏肉に少々の塩、卵白、白コウショウ、料理酒を入れて、まんべんなく混ぜてから、２０分ぐらい漬ける。
大葱切丁，准备好辣椒、花椒。
ネギをさいの目に切る。
唐辛子、山椒を用意する。
取一碗放入淀粉，糖、酱油、醋、盐、水和少量的番茄酱勾兑成料汁。
できた漬物を一椀とって、その中に澱粉を入れる。
砂糖、醤油、酢、塩、水と少しのケチャップを合わせて、調味汁を作る。
凉油下锅把花生米炸至酥香备用。
生のあぶらでピーナッツをサクサクとなるまで炒めておく。
锅中放油。
烧热。
油を加熱する。
放入腌制好的鸡丁。
漬けた鶏肉を入れる。
翻炒至肉色变白。
肉が白くなるまで炒める。
把炒至好的鸡丁盛出备用。
炒めあがった鶏肉を取り出しておく。
宫保鸡丁菜谱制作过程中英文对照版
宫保鸡丁菜谱制作过程中英文对照版Kung Pao Chicken RecipeIngredients:4 chicken breasts, cut into small cubes1/2 cup roasted peanuts1 onion, chopped1 bell pepper, diced2 cloves garlic, minced2 dried red chili peppers, chopped1 teaspoon ginger, grated2 tablespoons soy sauce2 tablespoons vinegar2 tablespoons sugar2 tablespoons cooking oilSalt and pepper to taste材料：4只鸡胸肉，切成小块1/2杯炒熟的花生1个洋葱，切碎1个甜椒，切丁2瓣大蒜，切碎2个干辣椒，切碎1茶匙姜，刨成末2汤匙酱油2汤匙醋2汤匙糖2汤匙食用油盐和胡椒适量Instructions:1. In a small bowl, mix together soy sauce, vinegar, and sugar. Set aside.2. Heat the cooking oil in a wok or a large frying pan over medium-high heat.3. Add the chopped onion, minced garlic, and grated ginger. Stir-fry for about 2-3 minutes until fragrant.4. Add the dried chili peppers and stir-fry for another minute.5. Add the diced chicken and stir-fry until the chicken is cooked through and no longer pink. This should take about 5-7 minutes.6. Add the bell pepper and stir-fry for another 2 minutes.7. Pour in the sauce mixture and stir well to coat the ingredients evenly.8. Add the roasted peanuts and stir-fry for another minute.9. Season with salt and pepper to taste.10. Remove from heat and serve hot with steamed rice.制作步骤：1.在一个小碗中，将酱油、醋和糖混合在一起，搅拌均匀，备用。
如何制作宫保鸡丁英语作文
如何制作宫保鸡丁英语作文宫保鸡丁是一道非常受欢迎的中式菜肴，它结合了鸡丁、花生和蔬菜，口味麻辣可口。
下面我将分享如何制作宫保鸡丁的步骤。
First, let's prepare the ingredients. We will need 300gof diced chicken breast, 1 green bell pepper, 1 red bell pepper, 1 small onion, 2 cloves of garlic, and 1 smallpiece of ginger. For the sauce, we will need 2 tablespoonsof soy sauce, 1 tablespoon of Chinese cooking wine, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 teaspoon of cornstarch. We will also need some dried red chilies and roasted peanuts.Next, we need to marinate the chicken. In a bowl, mixthe diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of Chinese cooking wine, and 1 teaspoon of cornstarch. Let it marinate for about 20 minutes.While the chicken is marinating, we can prepare the vegetables. Cut the bell peppers and onion into small cubes, mince the garlic and ginger, and chop the dried red chilies into small pieces.Now, let's make the sauce. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 teaspoon of cornstarch. Set the sauce aside for later.Heat some oil in a wok or a large pan over high heat. Add the marinated chicken and stir-fry until it is cooked through. Remove the chicken from the wok and set it aside.In the same wok, add a little more oil if needed. Stir-fry the minced garlic, ginger, and dried red chilies until fragrant. Then add the chopped bell peppers and onion, and continue to stir-fry for a few minutes.Once the vegetables are cooked but still crisp, return the cooked chicken to the wok. Give the sauce a quick stir and pour it into the wok. Stir everything together until the sauce thickens and coats the chicken and vegetables evenly.Finally, add the roasted peanuts and stir-fry for another minute to mix everything together.Now, the Kung Pao Chicken is ready to be served. Garnish with some chopped green onions if desired, and enjoy!制作宫保鸡丁的步骤如下。
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Kung Pao Chicken cubes
宫保鸡丁
主料：3/4磅去骨去皮的鸡肉
Main ingredients:3/4 lb skinless and boneless chicken.
辅料： 1/3杯烤花生,2根芹菜茎,切成小方块,半个甜红椒切成1 英寸的方块,1罐(8盎司)切竹笋,水抽干,
Accessories:1/3 cup roasted peanuts ,2 celery stalks, diced cubes,1/2 sweet red bell pepper cutted into 1 inch squares ,1 can (8 oz.) sliced bamboo shoots, drained water,
调料：2大汤匙蚝油,1茶匙玉米淀粉,酱汁:,1/4杯中国黑醋或香醋,1/4杯鸡汤,3大汤匙中国米酒或干雪利酒,2大汤匙海鲜酱,1大汤匙酱油,2茶匙香油,2茶匙的辣椒蒜酱,2 1/2大汤匙食用油,8个小红辣椒干,2茶匙糖,4茶匙蒜蓉,2茶匙玉米淀粉溶解在1汤匙水里,
Seasonings:2 tablespoons oyster sauce ,1 teaspoon cornstarch ,,1/4 cup Chinese black vinegar or balsamic vinegar ,1/4 cup chicken broth ,3 tablespoons Chinese rice wine or dry sherry ,2 tablespoons hoisin sauce ,1 tablespoon soy sauce ,2 teaspoons sesame oil ,2 teaspoons chili garlic sauce ,2 1/2 tablespoons cooking oil ,8 small dried red chilies ,2 teaspoons sugar ,4 teaspoons minced garlic ,2 teaspoons cornstarch dissolved in 1 tablespoon water ,
制作过程 production process
1. Combine marinade ingredients in bowl. Cut chicken into 1 inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
1。
将腌料配料放在碗里。
把鸡肉切成1 英寸的片。
将鸡搅拌涂腌料。
等10分钟。
2. Combine sauce ingredients in a bowl.
2。
在一个碗中混合酱配料。
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
3。
将锅置于高温猛火直到热。
加入2大汤匙油,旋转涂侧面。
加入辣椒煮,搅拌,直到
出香,约10秒。
加入鸡肉和搅拌炒2分钟。
从锅中取出鸡肉和辣椒。
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
4。
加入剩下的1/2汤匙油入镬,旋转外涂面。
添加大蒜煮,搅拌,直到出香,约10秒。
加入芹菜,胡椒,竹笋;搅拌炒1分半钟。
5. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook,
5。
鸡肉和辣椒回锅,搅拌炒1分钟。
添加酱,煮至沸腾。
添加玉米淀粉溶液煮,
stirring, until sauce boiling and thickens. Add peanuts and stir to coat sides.
搅拌,直到酱汁沸腾和增厚。
加入花生和搅拌涂面。