宫保鸡丁做法英文版解析

宫保鸡丁，一道经典的川菜，其英文介绍如下：Kung Pao Chicken, a classic Sichuan dish, is a popular Chinese culinary delight that has won the hearts of people worldwide. This dish features diced chicken stirfried with peanuts, dried chili peppers, and Sichuan peppercorns, creating a perfect balance of flavors and textures. The savory, spicy, and slightly sweet taste, along with the tender chicken and crunchy peanuts, make Kung Pao Chicken an irresistible dish for food lovers.The origin of Kung Pao Chicken can be traced back to the late Qing Dynasty, named after Ding Baozhen, a government official who was known for his fondness for this dish. Over the years, the recipe has evolved and adapted to various regional preferences, but the core ingredients and cooking techniques remain the same.To make Kung Pao Chicken, you will need the following ingredients:1. Chicken breast or thigh, cut into small cubes2. Peanuts, either raw or roasted3. Dried chili peppers, depending on your spice preference4. Sichuan peppercorns5. Green onions, chopped6. Garlic, minced7. Ginger, minced8. Soy sauce9. Rice vinegar10. Sugar11. Cornstarch12. Vegetable oilThe cooking process involves stirfrying the chicken in hot oil until it's golden brown, then adding the peanuts, chili peppers, and Sichuan peppercorns. Next, you'll add the sauce, which is a mixture of soy sauce, rice vinegar, sugar, and cornstarch, and cook until the sauce thickens and coats the chicken evenly. Finally, garnish with green onions and serve hot with steamed rice or noodles.The key to Kung Pao Chicken lies in its balance of heat, sweet, and savory notes. The chili peppers provide a fiery kick, while the peanuts add a delightful crunch and nutty undertone. The soy sauce and sugar create a harmonious umamisweetness that ties the dish together.The beauty of Kung Pao Chicken is its simplicity. With just a handful of ingredients and basic cooking techniques, anyone can recreate this dish in their own kitchen. It's atestament to the efficiency and practicality of Chinese cooking, where less is often more.Kung Pao Chicken is more than just a meal; it's acultural experience. It's a dish that tells a story of Sichuan's rich culinary heritage and the region's love for bold, spicy flavors. It's a dish that has traveled the world, evolving and adapting to different tastes and preferences, yet still remaining true to its roots.So, whether you're a seasoned chef or a novice in the kitchen, Kung Pao Chicken is a dish that's worth exploring.It's a journey of flavors that will take you to the heart of Sichuan, and perhaps, leave you wanting more.The key to Kung Pao Chicken lies in its balance of heat, sweet, and savory notes. The chili peppers provide a fiery kick, while the peanuts add a delightful crunch and nutty undertone. The soy sauce and sugar create a harmonious umamisweetness that ties the dish together.The beauty of Kung Pao Chicken is its simplicity. With just a handful of ingredients and basic cooking techniques, anyone can recreate this dish in their own kitchen. It's a testament to the efficiency and practicality of Chinese cooking, where less is often more.Kung Pao Chicken is more than just a meal; it's acultural experience. It's a dish that tells a story ofSichuan's rich culinary heritage and the region's love for bold, spicy flavors. It's a dish that has traveled the world, evolving and adapting to different tastes and preferences, yet still remaining true to its roots.So, whether you're a seasoned chef or a novice in the kitchen, Kung Pao Chicken is a dish that's worth exploring. It's a journey of flavors that will take you to the heart of Sichuan, and perhaps, leave you wanting more.The preparation of Kung Pao Chicken is a delightful process. It begins with the tenderizing of the chicken, ensuring that each bite is succulent and satisfying. The chicken is then stirfried with a medley of fragrant ingredients, including diced green bell peppers and onions, which add a burst of freshness to the dish.The final touch is the addition of roasted peanuts, which provide a delightful crunch and nutty flavor that contrasts with the tender chicken. The dish is then garnished with a sprinkle of chopped green onions, adding a burst of color and a hint of freshness.Kung Pao Chicken is not just a dish; it's a celebration of flavors and textures. It's a dish that brings people together, as they gather around the table to savor each bite and share in the joy of good food.So, why not embark on a culinary adventure and try your hand at making Kung Pao Chicken? It's a dish that will ignite your taste buds and transport you to the vibrant streets of Sichuan. Bon appétit!。

Kung Pao Chicken cubes宫保鸡丁主料：3/4磅去骨去皮的鸡肉Main ingredients:3/4 lb skinless and boneless chicken.辅料： 1/3杯烤花生,2根芹菜茎,切成小方块,半个甜红椒切成1 英寸的方块,1罐(8盎司)切竹笋,水抽干,Accessories: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,调料：2大汤匙蚝油,1茶匙玉米淀粉,酱汁:,1/4杯中国黑醋或香醋,1/4杯鸡汤,3大汤匙中国米酒或干雪利酒,2大汤匙海鲜酱,1大汤匙酱油,2茶匙香油,2茶匙的辣椒蒜酱,2 1/2大汤匙食用油,8个小红辣椒干,2茶匙糖,4茶匙蒜蓉,2茶匙玉米淀粉溶解在1汤匙水里,Seasonings:2 tablespoons oyster sauce ,1 teaspoon cornstarch ,,1/4 cup Chinese black vinegar or balsamic vinegar ,1/4 cup chicken broth ,3 tablespoons Chinese rice wine or dry sherry ,2 tablespoons hoisin sauce ,1 tablespoon soy sauce ,2 teaspoons sesame oil ,2 teaspoons chili garlic sauce ,2 1/2 tablespoons cooking oil ,8 small dried red chilies ,2 teaspoons sugar ,4 teaspoons minced garlic ,2 teaspoons cornstarch dissolved in 1 tablespoon water ,制作过程 production process1. Combine marinade ingredients in bowl. Cut chicken into 1 inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.1。

宫保鸡丁Kung Pao Chicken dices主料:鸡脯肉400克,黄瓜100克,熟花生100克Main ingredients:400 grams Chicken breast, 100 grams Cucumber,100 grams cooked peanuts辅料：葱,花椒Accessories:Onion, Chinese red pepper调料：糖,水淀粉,盐,料酒,生抽,醋Seasonings:Sugar , water starch,Salt, cooking wine,light Soy sauce , vinegar制作步骤Production steps1. 鸡胸肉切丁，放生抽、盐、料酒码味，用水淀粉拌匀1. Dice the chicken breast,put Soy sauce , salt, cooking wine, mix water starch well.2. 黄瓜切丁、葱要切成小段，干辣椒剪去两头，去除辣椒籽. 2. Dice cucumber , cut onion into small segments, cut dried chilli two ends off , remove the pepper seeds .3. 在小碗中调入酱油、醋、盐、白砂糖和料酒，混合均匀制成调味料汁. 3. mix soy sauce , vinegar, salt, white sugar and rice wine Ina small bowl, mix well made the seasoning juice.4. 锅中留底油，烧热后将花椒和干辣椒放入，用小火煸炸出香味，随后放入大葱段. 4. leave base oil in wok, put pepper and dry chili in after frying hot, low heat and stir- fried out fragrance, then add shallot sections.5. 放入鸡丁，放1汤匙料酒，炒到鸡肉变色. 5. Add chicken dices, put 1 tablespoon cooking wine in wok, stir fry till the chicken discoloration. .6. 最后调入料汁，再放入黄瓜丁、熟花生米，翻炒均匀，水淀粉勾芡，即可. 6.Finally add into seasoning sauce, add the cucumber dices,cooked peanuts, stir fry evenly, thicken water starch , serve.。

宫保鸡丁菜谱制作过程中英文对照版Kung Pao Chicken RecipeIngredients:4 chicken breasts, cut into small cubes1/2 cup roasted peanuts1 onion, chopped1 bell pepper, diced2 cloves garlic, minced2 dried red chili peppers, chopped1 teaspoon ginger, grated2 tablespoons soy sauce2 tablespoons vinegar2 tablespoons sugar2 tablespoons cooking oilSalt and pepper to taste材料：4只鸡胸肉，切成小块1/2杯炒熟的花生1个洋葱，切碎1个甜椒，切丁2瓣大蒜，切碎2个干辣椒，切碎1茶匙姜，刨成末2汤匙酱油2汤匙醋2汤匙糖2汤匙食用油盐和胡椒适量Instructions:1. In a small bowl, mix together soy sauce, vinegar, and sugar. Set aside.2. Heat the cooking oil in a wok or a large frying pan over medium-high heat.3. Add the chopped onion, minced garlic, and grated ginger. Stir-fry for about 2-3 minutes until fragrant.4. Add the dried chili peppers and stir-fry for another minute.5. Add the diced chicken and stir-fry until the chicken is cooked through and no longer pink. This should take about 5-7 minutes.6. Add the bell pepper and stir-fry for another 2 minutes.7. Pour in the sauce mixture and stir well to coat the ingredients evenly.8. Add the roasted peanuts and stir-fry for another minute.9. Season with salt and pepper to taste.10. Remove from heat and serve hot with steamed rice.制作步骤：1.在一个小碗中，将酱油、醋和糖混合在一起，搅拌均匀，备用。

宫保鸡丁做法英文作文英文：Gong Bao Chicken is a famous Sichuan dish that is loved by many people. It is a perfect combination of spicy, sweet, and sour flavors. Here is the recipe for Gong Bao Chicken:Ingredients:500g chicken breast, cut into small cubes。

1 cup peanuts。

5 dried red chili peppers。

3 cloves garlic, minced。

1 inch ginger, minced。

2 green onions, chopped。

2 tbsp soy sauce。

2 tbsp rice vinegar。

2 tbsp sugar。

1 tbsp cornstarch。

1 tbsp Sichuan peppercorns。

Oil for frying。

Instructions:1. Marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch for 30 minutes.2. Heat oil in a wok or pan and fry the chicken until golden brown. Remove from the pan and set aside.3. In the same pan, add the dried chili peppers,Sichuan peppercorns, garlic, and ginger. Stir-fry for a few seconds until fragrant.4. Add the peanuts and green onions and stir-fry for another minute.5. Return the chicken to the pan and stir-fry for another minute.6. Serve hot with rice.Gong Bao Chicken is a classic Sichuan dish that is spicy, sweet, and sour. The chicken is marinated in soy sauce, rice vinegar, sugar, and cornstarch to make ittender and flavorful. The peanuts add a nice crunch to the dish, while the dried chili peppers and Sichuan peppercorns give it a spicy kick. It's a great dish to make for dinner parties or family gatherings.中文：宫保鸡丁是一道著名的川菜，深受许多人的喜爱。

宫保鸡丁做法英语作文English:To make Gong Bao chicken, first, marinate diced chicken in a mixture of soy sauce, rice wine, and cornstarch for about 20 minutes. While the chicken is marinating, prepare the sauce by combining soy sauce, rice vinegar, sugar, and chicken broth. In a separate bowl, mix cornstarch with water to make a slurry. Next, heat oil in a wok or frying pan and stir-fry the marinated chicken until it is cooked through. Remove the chicken from the pan and set it aside. In the same wok, sauté dri ed red chilies, Sichuan peppercorns, and diced ginger and garlic until fragrant. Then, add the sauce to the wok and bring it to a simmer. Once the sauce has thickened slightly, add the chicken back into the wok along with diced bell peppers and toasted peanuts. Toss everything together until the chicken and peppers are coated in the sauce. Finally, sprinkle with sliced green onions and serve the Gong Bao chicken over steamed rice.Translated content:要制作宫保鸡丁，首先将切成丁状的鸡肉用酱油、料酒和玉米淀粉混合腌制约20分钟。