But he was reluctant to put down his chopsticks. Even though his eyes were filled with tears from the spiciness, he couldn't help but pick up another piece of diced chicken and kept inhaling in his mouth, trying to relieve the spiciness that was almost burning him.
That look was a bit painful, but also full of love and persistence for this spicy chicken dish.
When you put a piece of spicy diced chicken into your mouth, the first thing that hits your tongue is the crispy outer skin. A crunching sound echoes like a melodious melody. Then, you'll discover the tender and juicy chicken inside, delicate and springy, each fiber imbued with a rich aroma.
The spiciness, like a scorching storm, instantly swept through the mouth. It wasn't a harsh, overwhelming spiciness, but rather a layered, fragrant spiciness. The spicy aroma of chili peppers and the numbing fragrance of Sichuan peppercorns intertwined, stimulating the taste buds and leaving the mouth instantly filled with a fiery sensation that was irresistible.
The flavors of various spices also play a role, and their unique flavors can be felt with every bite. The spicy aroma of ginger and garlic, the mellow flavor of star anise and cinnamon, and the numbing heat of chili and Sichuan peppercorns blend perfectly to create a complex and charming taste.
The tenderness of the chicken and the spicy seasoning complement each other, and every bite is full of satisfaction. The spicy flavor seems to have a magical effect, making people more and more addicted, and they can't stop eating one bite after another.
Even if my lips turn red and my forehead sweats from the spiciness, I still can't resist the temptation of this spicy and delicious food. I just want to enjoy its unique taste and intoxicating flavor.
Xiao Yi stood in front of the kitchen counter, his expression focused and full of anticipation, preparing to make the famous Kung Pao Chicken.
He first took out the fresh chicken breast and placed it on a clean chopping board. Using a sharp knife, he carefully cut the chicken breast into even small pieces, each of which was of the right size and neatly arranged to the side.
Next, he took a handful of peanuts and placed them in the heated wok, slowly stir-frying them over low heat. The peanuts crackled softly in the wok, emitting an alluring aroma. When the peanuts turned golden and crispy, Xiao Yi scooped them out and set them aside.
Xiao Yi then began to prepare the side dishes. He washed and deseeded the green and red peppers, then cut them into small pieces. He also cut the green onions into sections, and minced the ginger and garlic, placing them neatly aside.
Xiao Yi took out another small bowl and began to prepare the key sauce. He poured appropriate amounts of light soy sauce, dark soy sauce, balsamic vinegar, sugar, cooking wine, salt and starch into the bowl, then added a little water and quickly stirred it with chopsticks to fully blend the various seasonings.
Everything was ready. Xiao Yi cleaned the wok, lit it, and dried the water. He then poured in a suitable amount of cooking oil. When the oil began to smoke slightly, he added the minced ginger and garlic to the wok and stir-fried until fragrant. Next, he added the diced chicken and quickly stir-fried it until it turned pale.
At this time, Xiao Yi poured the prepared sauce into the pot and continued to stir-fry, allowing the diced chicken to fully absorb the flavor of the sauce. Then, he added the green and red pepper pieces, scallions and fried peanuts in turn, and stir-fried them quickly over high heat, allowing all the ingredients to happily jump and blend in the pot.
The whole kitchen was filled with rich aroma, and Xiao Yi's eyes were shining with confidence and expectation. This Kung Pao Chicken was about to be presented perfectly.
The origin of the world-famous dish Kung Pao Chicken is quite a story.
Legend has it that during the Qing Dynasty, there lived an official named Ding Baozhen. He possessed a unique love and passion for fine food. By chance, his family's chef skillfully combined chicken, peanuts, and chili peppers, meticulously preparing a dish rich in texture and unique flavor. Ding Baozhen's distinguished achievements as an official earned him the title of "Prince's Protector," and the dish itself became known as "Kung Pao Chicken."
Speaking of the taste of Kung Pao Chicken, it is truly intoxicating.
When this dish is served, the first thing that hits your nose is the spicy aroma of chili peppers and Sichuan peppercorns, which instantly whets your appetite. Picking up a piece of chicken and putting it in your mouth, the tenderness of the chicken is immediately revealed, the meat is smooth and springy, and every bite is full of rich juice.
Next, there's the unique sweet and spicy flavor. The sweetness comes from just the right amount of sugar, which cleverly neutralizes the spicy heat of the chili peppers, making the spiciness more mellow and less harsh. Meanwhile, the spiciness, with the unique warmth and unrestrainedness of Sichuan cuisine, dances on the tongue, awakening every taste bud.
The crispy flavor of peanuts is a key highlight of Kung Pao Chicken. Deep-fried, the peanuts create a delicious crunch, a striking contrast to the tender chicken. The crunch of the peanuts is audible with every bite, adding a rich, textured texture to the dish.
In addition, the aroma of spices such as green onion, ginger and garlic is perfectly integrated into the dish, adding a complex aroma. Every bite is a carnival of taste, which makes people linger and want more.
Whether as a home-cooked delicacy or a restaurant's signature dish, Kung Pao Chicken has won the love of countless people with its unique origin and charming taste.
Xiao Yi had just finished preparing the first few dishes, but he didn't look tired at all. Instead, his eyes were shining with excitement. He turned around and devoted himself to making pork stewed with vermicelli.
He first took a large piece of fresh pork from the refrigerator, placed it on the chopping board, and expertly cut it into even-sized cubes. Each cut was clean and sharp, and the pieces of meat were neatly arranged on the side.
Then, Xiao Yi lit the stove, put a large pot on it, and poured in an appropriate amount of water. After the water boiled, he put the chopped pork into the pot and blanched it, skimmed off the foam with a spoon, and then took the pork out and drained it for later use.
Then he took out a handful of vermicelli and soaked it in warm water, allowing the vermicelli to slowly soften.
This chapter is not over yet, please click on the next page to continue reading!
Continue read on readnovelmtl.com
