【宫保鸡丁】Gong Pao Chicken

 

天凉了总想吃点味道重一些的，高热量的菜。宫保鸡丁刚好满足了所有要求，我觉得自己做的比餐厅的还要好吃哦！

When the weather gets cooler, I always crave richer, higher-calorie dishes. 

Kung Pao Chicken perfectly fits the bill, and I think my homemade version tastes even better than the ones in restaurants!

材料：
2 只 鸡腿 （去骨去皮）
1/2 根 胡萝卜
1/2 根 黄瓜
1/2 碗 烤花生米 （去皮）
3 瓣 蒜 切片
1 片 姜 （切碎）
1/2 小勺 花椒

2-3 只 干辣椒

1 小勺 辣豆瓣酱

腌料：
1/2 小勺 酱油
1 小勺 淀粉
一点胡椒粉
1/2 小勺 食油

酱汁：
2 小勺 生抽

2 小勺 醋
2 小勺 糖
1 小勺 淀粉

1 大勺 料酒

3 大勺 清水

Ingredients:

2 chicken legs (boneless and skinless)

1/2 carrot

1/2 cucumber

1/2 cup roasted peanuts (shelled)

3 cloves garlic, sliced

1 slice ginger, minced

1/2 teaspoon Sichuan peppercorns

2-3 dried chilies

1 teaspoon Sichuan chili paste

Marinade:

1/2 teaspoon soy sauce

1 teaspoon cornstarch

A pinch of white pepper

1/2 teaspoon cooking oil

For Gravy:

2 teaspoons light soy sauce

2 teaspoons vinegar

2 teaspoons sugar

1 teaspoon cornstarch

1 tablespoon cooking wine

3 tablespoons water

1. 把鸡腿去皮去骨后切丁，加入腌料拌匀腌制10分钟。

2. 把姜切碎，蒜瓣切片，干辣椒剪段备用。

3. 胡萝卜和黄瓜切丁，和鸡肉丁差不多大小。

4. 酱汁混匀备用。

1. Debone and skin the chicken legs, then cut them into cubes. Mix with the marinade and let it marinate for 10 minutes.

2. Mince the ginger, slice the garlic cloves, and cut the dried chilies into segments. Set aside.

3. Dice the carrots and cucumbers into pieces roughly the same size as the chicken cubes.

4. Mix the gravy ingredients together and set aside.

5. 热锅后加入3大勺食油，把花椒入锅炸香后取出丢弃。

6. 趁锅热把鸡肉丁入锅划散变色后取出备用。

7. 锅里再加一点油把辣椒段稍微爆香后取出备用。

5. Heat the pan, add 3 tablespoons of cooking oil, fry the Sichuan peppercorns until fragrant, then remove and discard them.

6. While the pan is still hot, add the diced chicken and stir-fry until it changes color, then remove and set aside.

7. Add a little more oil to the pan, briefly stir-fry the chili peppers until fragrant, then remove and set aside.

8. 锅里剩下的油加入一小勺豆瓣酱炒出红油后加入姜蓉和蒜瓣爆香。

9. 把胡萝卜丁下锅翻炒一下后加入鸡丁。

10. 加入酱汁煮滚，酱汁开始变浓时加入黄瓜丁和辣椒段，快速翻炒。

11. 起锅前加入花生米拌匀即可。

8. Add a teaspoon of Sichuan chili paste to the remaining oil in the pan and stir-fry until the red oil is released, then add minced ginger and garlic cloves and sauté until fragrant.

9. Add the diced carrots to the pan and stir-fry briefly, then add the diced chicken.

10. Add the sauce and bring to a boil. When the sauce starts to thicken, add the diced cucumber and chili peppers and stir-fry quickly.

11. Before serving, add the roasted peanuts and mix well.