材料
雞胸肉 .......... 300 公克
蒜頭花生 ............ ½ 杯
1
乾辣椒 ............ ¾ 杯
花椒粉 ............. 1 小匙
2
蔥 .................. 6 段
薑末 ................ 1 小匙
3
醬油, 水 ..... 各 1 大匙
太白粉 ............. 2 小匙
4
水 ................ 2 大匙
糖色, 酒, 白醋, 醬油 ......
................... 各 1 大匙
麻油 ............... ½ 大匙
糖 ................... 2 小匙
太白粉 ............. ½ 小匙
味精................ ¼ 小匙
做法
- 乾辣椒切段, 去籽備用。
- 雞肉略拍鬆後 (圖1),
切成 1.5 x 1.5 公分
之丁狀 (圖2), 入
3 料
拌醃 10 分鐘。 鍋熱,
入油 4 杯, 燒至六分熱
(約 140 °C = 284 °F)。
入雞丁過後 (圖3), 撈起備用。
- 鍋內留油 3 大匙, 入
1
料炒
香。 再入 2
料爆香後, 續入
雞丁與 4 料,
以大火炒拌
均勻。 起鍋前加入蒜頭花生
拌勻即可。
※ 炒香乾辣椒時, 油溫不可太高,
以免將乾辣椒炒得太黑。
※ 宮保魷魚:
將雞丁改為魷魚 450 公克
(1 lb.)。 魷魚不需以
3 料
醃。 4
料中再加入盬 ½ 小匙,
太白粉 ½ 大匙。 其餘 (材料
及做法) 與宮保雞丁同。
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INGREDIENTS
Chicken breast .............. 300 g (10⅔ oz.)
Garlic peanuts ............................ ½ cup
1
Dried red pepper ...................... ¾ cup
Szechuan pepper corn ........... 1 teaspoon
2
Green onions ..................... 6 sections
Minced ginger ...................... 1 teaspoon
3
Soy sauce, water ..... 1 tablespoon each
Corn starch ........................ 2 teaspoons
4
Water .......................... 2 tablespoons
Sugar coloring, cooking wine, white vinegar,
soy sauce .................. 1 tablespoon each
Sesame oil ....................... ½ tablespoon
Sugar ................................ 2 teaspoons
Corn starch ......................... ½ teaspoon
Monosodium glutamate ......... ¼ teaspoon
PREPARATION
- Cut dried red pepper into sections,
discard seeds!
- After tenderizing the chicken (illustra-
tion 1), cut it into 1.5 x 1.5 cm cubes
(illustration 2) and marinate with
3
for 10 minutes! Heat up the wok, add
4 cups of oil and heat it up for 6 min.
(to about 140 °C = 284 °F)! After im-
mersing the chicken in the oil (illust-
ration 3), take it out immediately!
- Keep 3 tablespoons of oil in the wok,
roast 1,
until fragrant! Then after
adding in 2
to fry, until its fragrance
bursts out, continue to add the chicken
with 4
and stir-fry over high heat, until
evenly mixed! Mix in garlic peanuts
before removing!
※ When roasting the dried red pepper, the
oil shouldn't be too hot, in order to avoid
the dried red pepper turning black.
※ Gung Bao cuttlefish/squid:
Substitute chicken with 450 g (1 lb.) of
cuttlefish/squid! The cuttlefish/squid
doesn't need to be marinated in
3. Add
½ teaspoon of salt and ½ tablespoon of
corn starch in addition to
4! The rest
remains the same as above.
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