Welcome to hire a Chinese language teacher online skype. Today I would like to introduce another dish from Sichuan cuisine. The name of today’s dish is Kung Pao Chicken, gong1 bao3 ji1 ding1 (宫保鸡丁in Chinese). This dish originated in Sichuan Province, southwest China. The dish is found throughout China nowadays, there are some regional variations with less spicy than it served in Sichuan Province. Besides, there are some versions of westernized recipes of Kung Pao chicken. You can sign up for learn mandarin online live from Beijing, China to learn more about today’s dish.
Kung Pao Chicken, gong1 bao3 ji1 ding1 (宫保鸡丁in Chinese) is a spicy stir-fry dish made of chicken, peanuts, vegetables and chili peppers. The dish is believed to be named after an official Ding Baozhen late the Qing Dynasty (1644 A.D.-1911 A.D.). He was the governor of Sichuan Province at that time and the title was called Gongbao. As he was fond of chili peppers stir-fry with pork or chicken, people named the dish after his official title and called it gong1 bao3 ji1 ding1. Continue to read more about Kung Pao Chicken on Chinese lessons on skype.
The original version of Kung Pao Chicken in Sichuan cuisine is usually the diced chicken with a prepared marinade. The wok is seasoned and then chili peppers or Sichuan peppercorns are flash fried to add fragrance to the oil. Then the diced chicken is stir-fried along with vegetables and peanuts and the Shaoxing wine (a kind of cooking wine produced in Shaoxing) will be used to enhance the flavor of the marinade. However, the westernized version of the dish is usually called “Kung Pao chicken” or “Kung Po”. The cooking material is consisted of diced marinated chicken, orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and chili peppers. The dish is often garnished with whole roasted peanuts. If you want to learn more delicious versions of Kung Po, you can get them through e Chinese channel.
Kung Pao Chicken, gong1 bao3 ji1 ding1 (宫保鸡丁in Chinese) is a spicy stir-fry dish made of chicken, peanuts, vegetables and chili peppers. The dish is believed to be named after an official Ding Baozhen late the Qing Dynasty (1644 A.D.-1911 A.D.). He was the governor of Sichuan Province at that time and the title was called Gongbao. As he was fond of chili peppers stir-fry with pork or chicken, people named the dish after his official title and called it gong1 bao3 ji1 ding1. Continue to read more about Kung Pao Chicken on Chinese lessons on skype.
The original version of Kung Pao Chicken in Sichuan cuisine is usually the diced chicken with a prepared marinade. The wok is seasoned and then chili peppers or Sichuan peppercorns are flash fried to add fragrance to the oil. Then the diced chicken is stir-fried along with vegetables and peanuts and the Shaoxing wine (a kind of cooking wine produced in Shaoxing) will be used to enhance the flavor of the marinade. However, the westernized version of the dish is usually called “Kung Pao chicken” or “Kung Po”. The cooking material is consisted of diced marinated chicken, orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and chili peppers. The dish is often garnished with whole roasted peanuts. If you want to learn more delicious versions of Kung Po, you can get them through e Chinese channel.
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