英文版四川特色美食,四川特色菜宫爆鸡丁食谱英语版

好酷屋教程网小编为您收集和整理了英文版四川特色美食,四川特色菜宫爆鸡丁食谱英语版的相关教程：宫保鸡丁英文版四川特色美食：KungPaoChickencubesMainingredients:3/4lbskinlessandbonelesschickenAccessories:1/3cupro

宫保鸡丁英文版四川特色美食：Kung Pao Chicken cubesMain ingredients:3/4 lb skinless and boneless chickenAccessories:1/3 cup roasted peanuts 2 celery stalks, diced cubes,1/2 sweet red bell pepper cutted into 1 inch squares ,1 can (8 oz.) sliced bamboo shoots, drained water。

Chinese Recipe : Kung Pao Chicken( 宫保鸡丁)Ingredients(材料):3/4 lb. chicken, boned and skinned 2 tbsps. oyster sauce 2 1/2 tbsps. cooking oil 8 small dried red chilies 4 tsps. minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1−inch squares 1 can (8 oz.) bamboo shoots, sliced and drained 2 tsp. cornstarch dissolved in 1 tablespoon water 1 tsp. cornstarch 1/3 cup roasted peanuts Sauce:3 tbsps. Chinese rice wine or dry sherry 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 1 tbsp. soy sauce 2 tbsps. hoisin sauce 2 tsp. sesame oil 2 tsps. chili garlic sauce 2 tsps. sugarDirections: Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

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