【宫保鸡丁】
by 毛毛妈, Sept. 19, 2012
应网友要求做了这个宫保鸡丁，用的是鸡胸肉。鸡肉鲜嫩，味香辣，是很好的下饭菜。
1：鸡胸肉2块340克，盐1/3茶匙，生粉2茶匙，水1.5大匙；
2：油炸花生米或腰果1/3杯（55克）；
3：橄榄油2大匙，干辣椒6-10根，花椒1-2茶匙（图1）；
4：葱一根切段，蒜5瓣去皮切片，生姜6-7片（图2）；
5：糖1茶匙， 生抽酱油1大匙， 老抽酱油1茶匙，头抽酱油2茶匙，醋1茶匙，生粉1茶匙，水3大匙，所有5料放一小碗里拌匀（图3）；
6：香油1茶匙。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、提前一天将鸡胸肉切丁，加剩余1料拌匀（图4），保湿冰箱过夜，这样肉会非常嫩。
2、不粘锅，加橄榄油2大匙，置炉上开大中火，放入干辣椒和花椒炒香（图5）再下鸡丁翻炒（图6）至鸡肉外面变白，放入4料的葱姜蒜（图7）炒至肉八成熟。
3、接着倒入所有5料的汁，边炒边放入油炸花生米或腰果翻炒均匀，下6料香油兜匀出锅。
中秋节快到了，提前请大家吃月饼：
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I have to admit this is a very challenging dish, although it looks deceptively simple. After two attempts, I have yet to find the perfect balance of all flavors. Here are a few things I’ve learned:
Dried chilies, either whole or cut and seeded, are extremely mild. Even 8 or 10 of them may not be spicy enough for this dish. Now I understand why restaurants add jalapeno peppers in addition to dried chilies to give Kung Pao dishes a kick.
You have to use good Szechuan peppercorns. The real one not peppercorn powder. It makes a big difference.
Peanuts lose their crunchiness real fast, once they are mixed with the remaining ingredients. They have to be added almost right before you eat.
I’ve seen different ratios of soy sauce, salt, sugar and vinegar used in different recipes. There’s no best answer. It’s simply a matter of personal preferences. Trial and error is the only way to find your perfect recipes.
Hopefully I will find mine soon…..
all the best
试过很多别的做法做鸡胸, 毛毛妈这款是最嫩滑最好吃的, 做过N次, 每次都特别满意
很高兴你喜欢。
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