Gongbao chicken cubes 宫保鸡丁

Recipe forGongbao chicken cubes 宫保鸡丁 食谱

Sichuan cuisine is rich in local color, and China is one of the four major branches, mainly from Chongqing, Chengdu and northern Sichuan, where southern Sichuan-style dishes of special components.

Cooking methods Cooking methods on good fry, small fry, dry, dry stir Many of its dishes are a "small fry" approach, characterized by a short time, the furnace anxious, less juice, fresh taste, nutritional meet health requirements.

Ingredients Sichuan cuisine often use chili( 辣椒 ) pepper( 花椒 ) 、 pepper( 胡椒 ) 、 fresh ginger （鲜姜）、 garlic( 蒜泥 ) 、 marked( 红油 ) etc. as ingredients

Sichuan cuisine has cover the area of Chengdu, chongqing, leshan, neijiang, Zigong. The dish often spice of pepper Chinese prickly ash, broad bean paste. People always cook the dish with shallow fry 煎, shallow- fried 煎的, stir-fry 炒,deep fry 炸, toasted 烤的（如面包）， grilled 铁扒烤的， steam ( 蒸 ), stew/braise ( 炖，焖 ),boil （煮）, roast/broil ( 烤 ), bake, smoke ( 熏 ), pickle ( 腌 ), barbecue ( 烧烤 ) and so on. With the different dishes it tastes different, such as Sweet, sour, hemp, hot, bitter, sweet and salty. There is an old saying that: 食在中国，味在四川。

主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, peppers, eggplant, cucumber

Six representative dish of Sichuan cuisine 川菜的六种代表

Fish Flavored pork 鱼香肉丝 Gongbao chicken cubes 宫保 鸡丁 pork lungs in chili sauce 夫妻肺片

Mapo Tofu 麻婆豆腐 回锅肉 stir-fried boiled pork slices in hot Braised Dongpo Pork Hock with Brown Sauce 东坡肘子

来历 history

One of the most famous Chinese dishes and a perennial foreigner favorite is Kung Pao Chicken (gongbao jiding). This dish first became popular in Sichuan and its legendary origin is a good example of the willingness of Chinese chefs to improvise. However, this tendency sometimes leads to unfortunate dishes like a concoction currently popular in Beijing known as 'deep fried ice-cream on toast'. Gongbaojiding is one of the good ones though.

Ding Baozhen served under the Qing dynasty ( ) Emperor Xianfeng as the governor of Shandong province. One day he arrived home with a group of friends, but his cook hadn't prepared for guests, and had but a meager chicken breast and some vegetables in the kitchen. The cook diced the chicken into tiny bits, and fried it up with cucumber, peanuts, dried red peppers, sugar, onion, garlic, bits of ginger - sundry ingredients that had been lying around the bottom of the cupboard.

Ding Baozhen and his guests really enjoyed the improvised meal, so much so that it became a regular item on the menu. Eventually, Ding Baozhen was promoted to Governor General of Sichuan province. His cook w ent with him to Sichuan where he began experimenting with the local produce, including hot broad bean sauce and Sichuan chili peppers. Soon the humble chicken dish was all the rage in the province. The people honored Ding Baozhen by naming the dish after his official name, Gongbao. (His surname 'Ding' has nothing to with the "ding" in gongbaojiding which simply means cube or piece.) The moral of this story is that if you work hard at your craft, like Ding Baozhen's chef, one day a dish will be named after your boss.