Ayam Kungpao / Kungpao Chicken (宫保鸡丁 Gōngbǎo jīdīng). "宫保鸡丁 (gōngbǎo jīdīng) Frango Kung Pao" geralmente é considerado um prato de Sichuan "川菜 (chuāncài)". Entretanto, originalmente é um prato de Guizhou, e existe uma história interessante por trás disso. 宫保鸡丁 (gōngbǎo jīdīng): Frango Kung Pao. 宫 (gōng): palácio; 保 (bǎo): proteger; 鸡 (jī): frango; The dish quickly spread around Sichuan Province, where it came to be called gōngbǎo jīdīng 宫保鸡丁 in honor of the dish's most ardent fan, Ding Baozhen. More than a century later, the dish hasn't lost a step. 鸡肉 ( jīròu ): n chicken. "宫保鸡丁 ( gōngbǎo jīdīng) Kung Pao Chicken " is usually perceived as a "川菜 ( chuāncài) Sichuan dish ," and you can order this dish in almost every Sichuan restaurant.

That being said, it is very easy to recreate at home provided you remember the three key words of cooking Chinese dishes: preparation, preparation, preparation. Kung Pao is said to be an innovation of 丁宝桢 (Dīng Bǎozhēn), a governor-general of Sichuan Province (born in Guizhou Province) during the Qing Dynasty. While he worked as the governor-general of Sichuan, he invented the dish of deep-frying chicken cubes (鸡丁 jīdīng), dry red pepper, and peanuts 花生 (huāshēng) together.

Anda sedang mencari ide resep ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng) yang unik? Cara menyiapkannya memang tidak terlalu sulit namun tidak gampang juga. Jika keliru mengolah maka hasilnya akan hambar dan bahkan tidak sedap. Padahal ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng) yang enak selayaknya memiliki aroma dan cita rasa yang mampu memancing selera kita.

"宫保鸡丁 (gōngbǎo jīdīng) Frango Kung Pao" geralmente é considerado um prato de Sichuan "川菜 (chuāncài)". Entretanto, originalmente é um prato de Guizhou, e existe uma história interessante por trás disso. 宫保鸡丁 (gōngbǎo jīdīng): Frango Kung Pao. 宫 (gōng): palácio; 保 (bǎo): proteger; 鸡 (jī): frango; The dish quickly spread around Sichuan Province, where it came to be called gōngbǎo jīdīng 宫保鸡丁 in honor of the dish's most ardent fan, Ding Baozhen. More than a century later, the dish hasn't lost a step. 鸡肉 ( jīròu ): n chicken. "宫保鸡丁 ( gōngbǎo jīdīng) Kung Pao Chicken " is usually perceived as a "川菜 ( chuāncài) Sichuan dish ," and you can order this dish in almost every Sichuan restaurant.

Ada beberapa hal yang sedikit banyak mempengaruhi kualitas rasa dari ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng), pertama dari jenis bahan, kedua pemilihan bahan segar sampai cara membuat dan menyajikannya. Tak perlu pusing kalau hendak menyiapkan ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng) yang enak di rumah, karena asal sudah tahu triknya maka hidangan ini bisa jadi sajian istimewa.

Di bawah ini ada beberapa cara mudah dan praktis untuk membuat ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng) yang siap dikreasikan. Anda dapat membuat Ayam Kungpao / Kungpao Chicken (宫保鸡丁 Gōngbǎo jīdīng) menggunakan 19 bahan dan 3 langkah pembuatan. Berikut ini langkah-langkah untuk menyiapkan hidangannya.

Bahan-bahan dan bumbu yang dibutuhkan untuk pembuatan Ayam Kungpao / Kungpao Chicken (宫保鸡丁 Gōngbǎo jīdīng):

1. Siapkan 250 g daging ayam, potong kotak kecil.
2. Ambil 3 siung bawang putih, iris tipis.
3. Ambil 1 ruas jahe (geprek, kalau suka dipotong korek api).
4. Sediakan 3-5 buah cabe kering.
5. Ambil 1 batang daun prei, potong 1cm.
6. Sediakan 50 g kacang mede/kacang tanah goreng.
7. Siapkan Bahan marinasi.
8. Sediakan 1/2 sdm arak masak.
9. Ambil 1 sdm kecap asin.
10. Gunakan Sejumput garam.
11. Gunakan 15 ml larutan dari 1 sdt maizena+air.
12. Ambil Bahan Saos.
13. Gunakan 1 sdm gula pasir.
14. Gunakan 1 sdm cuka hitam /putih.
15. Siapkan 1 sdm kecap asin.
16. Siapkan 1 sdm arak masak.
17. Siapkan 30 ml air kaldu ayam (me:air).
18. Siapkan 1 sdt kecap hitam/kecap pekat.
19. Siapkan 15 ml larutan 1sdt maizena+air.

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Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: 四川菜; pinyin: Sichuancai or Chinese: 川菜; pinyin: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn. "宫保鸡丁 (gōngbǎo jīdīng) Kung Pao Chicken" is usually perceived as a "川菜 (chuāncài) Sichuan dish," and you can order this dish in almost every Sichuan restaurant. However, "宫保鸡丁 ( gōngbǎo jīdīng ) Kung Pao Chicken " originally was a "黔菜 ( qiáncài ) Guizhou dish ," and there is an interesting story behind this. How well do you know the top Chinese words known by foreigners? Kung Pao chicken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao chicken, Gung Po chicken or Kung Po chicken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western China.

Cara membuat Ayam Kungpao / Kungpao Chicken (宫保鸡丁 Gōngbǎo jīdīng):

1. Marinasi ayam dengan bahan marinasi. Sisihkan.
2. Potong cabe kering pakai gunting 1cm. Campurkan bahan saos.
3. Panaskan 3sdm minyak. Tumis cabe kering+jahe+bawang putih+daging ayam. Masak sampai daging 1/2 masak. Masukkan daun prei dan campuran bahan saos. Aduk rata. Koreksi rasa. Jika terlalu kental bisa tambahkan air. Masukkan mede/kc.tanah goreng. Aduk rata. Matikan api. Angkat dan sajikan.

The Story Behind Kung Pao Chicken. What's the first dish you learned how to say in Chinese? Was it gōngbǎo jīdīng 宫保鸡丁 (known in the West as Kung Pao Chicken)? If it was, you're not alone. Gōngbǎo jīdīng has become such a staple for foreigners in China that it has become a bit of a joke among locals.

Bagaimana? Gampang kan? Itulah cara menyiapkan ayam kungpao / kungpao chicken (宫保鸡丁 gōngbǎo jīdīng) yang bisa Anda praktikkan di rumah. Semoga bermanfaat dan selamat mencoba!

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