一起学宫保鸡丁的家常做法，学会这道菜也会做其它宫保系列
简介：
宫保鸡丁（Kung Pao Chicken） ，是一道闻名中外的特色传统名菜，在鲁菜、川菜、贵州菜中都有收录，其原料、做法有差别。 该菜式的起源与鲁菜中的酱爆鸡丁、贵州菜中的胡辣子鸡丁有关，后被清朝山东巡抚、四川总督丁宝桢改良发扬，形成了一道新菜式——宫保鸡丁，并流传，此道菜也被归纳为北京宫廷菜 。之后宫保鸡丁也流传到国外。
宫保鸡丁选用鸡肉为主料，佐以花生米、辣椒等辅料烹制而成；红而不辣、辣而不猛、香辣味浓、肉质滑脆；其入口鲜辣，鸡肉的鲜嫩可以配合花生的香脆。
2018年9月，被评为“中国菜”之贵州十大经典名菜、四川十大经典名菜。
Introduction:
Kung Pao Chicken is a characteristic traditional dish well-known at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and its raw materials and methods are different. The origin of this dish is related to the fried chicken in soy sauce in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and carried forward by Ding Baozhen, the governor of Shandong in the Qing Dynasty and the governor of Sichuan, and formed a new dish – Kung Pao Chicken. And it is said that this dish is also classified as a Beijing court dish. Later, Kung Pao Chicken also spread abroad.
Kung Pao Chicken is made of chicken as the main ingredient, cooked with peanuts, peppers and other auxiliary materials; red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp; its entrance is spicy, and the chicken is tender It can match the crispiness of peanuts.
In September 2018, it was rated as one of the top ten classic famous dishes in Guizhou and the top ten classic famous dishes in Sichuan in “Chinese Cuisine”.
Kung Pao Chicken
Chinese food,Chinese Cooking
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