宫保鸡丁（Kung Pao Chicken） [1] ，是一道闻名中外的特色传统名菜。鲁菜、川菜、贵州菜中都有收录，原料、做法有差别。 [2] 该菜式的起源与鲁菜中的酱爆鸡丁，和贵州菜的胡辣子鸡丁有关，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，并流传至今，此道菜也被归纳为北京宫廷菜 [3] 。之后宫保鸡丁也流传到国外。
材料：
胡萝卜，黄瓜，鸡胸肉，生抽，淀粉，料酒，糖，盐，水，姜末，干辣椒，花椒，芝麻酱，花生
1、黄瓜、胡萝卜、鸡肉切丁
2、鸡肉用生抽、淀粉腌制15分钟
3、用空碗调汁，放入生抽、料酒、糖、盐、水淀粉搅拌均匀
4、锅中放油，倒入姜末、干辣椒、花椒，倒入鸡肉丁，过油30秒
5、倒入黄瓜丁、胡萝卜丁、调好的汁
6、倒入适量油炸花生米即可出锅

Introduction：
Kung Pao Chicken
[1] is a famous traditional dish famous both at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different.
[2] The origin of this dish is related to the sauced chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine. It was later improved by the governor of Shandong in the Qing Dynasty and Ding Baodi, the governor of Sichuan. Chicken, and it has been circulated to this day, this dish has also been summarized as Beijing court dish
[3]. Kung Pao Chicken was also spread abroad.
Ingredients：
Carrots, cucumbers, chicken breasts, light soy sauce, starch, cooking wine, sugar, edible salt, water, ground ginger,dried pepper, sesame sauce, peanuts
Practice：
1. Diced cucumber, carrot and chicken
2.Chicken is marinated for 15 minutes with raw soy sauce and starch.
3. Use an empty bowl to adjust the sauces, add raw soy sauce, cooking wine, sugar, salt, and water starch and stir well.
4. Put oil in the pot, pour ginger, dried chili, pepper, and diced chicken. Oil for 30 seconds
5.Pour in diced cucumber, diced carrot and prepared sauces
6.Pour in the right amount of fried peanuts

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