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宫保鸡丁 Kung Pao Chicken

http://www.chinesecio.com 2010年06月13日 11:21 网络孔子学院

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宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts
宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts

    特色:鲜香细嫩,辣而不燥,略带甜酸味道。

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Features: Shiny with brown color. Spicy, fragrant and delicious.
    原料(Ingredients):
    鸡脯肉 250克 250 grams (0.55 lb) chicken breast
    花生米 150克 150 grams (0.33 lb) peanuts
     500克(实耗75克) 500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)
    鸡蛋清 1只 1 egg white
    干淀粉 12克 12 g (1 2/3 tbsp) dry cornstarch
     2克 2 grams (1/3 tsp) salt
    味精 1克 1 gram (1/4) MSG
    酱油 10克 10 grams (1 1/2 tsp) soy sauce
     10克 10 grams (2 tsp) sugar
    干红辣椒 2只 2 dried red chilies
     末2克 2 grams (1/15 oz) finely cut scallions
     末2克 2 grams (1/15 oz) chopped ginger
    清汤 50克 50 grams (3 tbsp) water
    料酒 5克 5 grams (1 tsp) cooking wine
    麻油 5克 5 grams (1 tsp) sesame oil
    制作方法(Methods):
宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts
宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts 宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts
    1.将鸡脯肉拍松,刻上十字花刀,切成1.5厘米见方的丁,放入碗内,加入鸡蛋清、盐2克、干淀粉10克搅拌上浆。余下淀粉用水化开备用。花生米去皮后入油锅炒熟。干红辣椒切成长1厘米长的段。
Beat the chicken breast with the side of a kitchen knife to soften the texture of the meat. Cut lightly to make cross-cuts on the meat. Then cut the chicken breast into cubes 1.5 cm (0.6 inch) wide each side. Place in a bowl. Add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 tsp) of dry cornstarch and mix well. Mix the rest of the dry cornstarch with water for later use. Fry the peanuts. Cut the red chilies into fine chips.
宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts     2.炒锅置旺火上烧热,放入油,烧至四成热时,放入浆好的鸡丁滑炒至断生,倒入漏勺中,控净油。
Heat the oil in a wok to 70-110℃ (160-210℉) and slippery-fry the chicken cubes for 1-2 minutes. Take out and drain off the oil in a strainer.
宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts 宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts 宫保鸡丁 Stir-fried Chicken With Chili Sauce and Peanuts
    3.锅内留油25克烧热,放入葱姜末、干红辣椒煸炒出香味,放入清汤、料酒、酱油、糖、味精烧开后,用湿淀粉勾芡,倒入炒好的鸡丁及花生米,翻炒均匀,淋上麻油,装盘即成。
Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and red chilies until they produce a strong aroma. Put in the water, cooking wine, soy sauce, sugar and MSG, and bring to boil. Thicken the sauce with the mixture of cornstarch and water. Put in the chicken and peanuts and turn several times. Sprinkle on sesame oil and dish is ready to serve.