hi, everyone! I am Mia Carter, a food blogger who came from Florida in the United States and lived in Chongqing for two years. When I first arrived in Chongqing, I was completely conquered by the city's fireworks and spicy food. From street noodles to Jianghu restaurants, I have tasted almost all the local home-cooked dishes in Chongqing, especially all kinds of stir-fried dishes in Chongqing version, which are spicy enough and full of pot flavor, it completely changed my perception of Chinese food. As a howcooks food content creator, I have always preferred to share the down-to-earth local flavor, and I am also very happy to be able to talk with you howcooks about this * * Chongqing version of kung pao chicken * *, and to share the authentic practice and authentic taste I have found out in the streets and lanes of Chongqing with friends who love spicy food and stir-fry at home without reservation.

When I first came to Chongqing, I ordered the ordinary version of kung pao chicken many times. It was mostly sour and sweet, and the spicy taste was light. It was not until I ate the authentic Chongqing version in the fly restaurant in the old community of Chongqing that I understood what a real Jianghu stir-fry was, and it fell completely in one bite. Different from the common improved version on the market, Chongqing version of kung pao chicken does not pursue soft litchi flavor at all. it focuses on heavy hemp, heavy spicy, salty and fresh flavor, full of pot gas, no extra sweet and greasy feeling, spicy and fresh flavor directly at the taste buds, chicken is tender and tasty, peanut crisp and crisp flavor, and each bite carries Chongqing's unique Jianghu flavor. it is perfect match whether it is rice or ice. I learned many times from my local aunts in Chongqing, repeatedly adjusted the spicy and hot mix and temperature, and finally made a home-cooked version that is closest to the taste of local restaurants. This dish has also become the most popular spicy and hot home-cooked dish I have shared howcooks. Many fans followed suit and said that they ate the local taste of Chongqing.

Chongqing's Exclusive Flavor: Kung Pao Chicken's Jianghu Improvement

as we all know, the traditional kung pao chicken originated from Guizhou and was formed in Sichuan, while the Chongqing version of kung pao chicken is completely improved by combining Chongqing's local taste of spicy and heavy hemp, completely abandoning the sweet taste and making the spicy taste to the extreme. it is the most common quick-hand meal on the dining table of Chongqing people, and it is also a must-order stir-fry in street restaurants.

The core of Chongqing's local cooking of this dish is to stir-fry with fierce fire and spicy first. The biggest difference from other versions is three points: first, the main ingredients do not use low-fat chicken breast, but all use fresh and tender boneless chicken leg meat, which is more tender and chewy. It is suitable for the stir-frying method of Chongqing's heavy hot and heavy oil. Second, seasoning greatly reduces the amount of white sugar and fragrant vinegar, increases, red pepper and green pepper and green pepper, in particular, Chongqing's local dried sea pepper and Jiangjin green pepper are full-bodied and fragrant, which is the soul. The third is to insist on using original peanuts instead of walnut kernels. Peanuts are fried and crisp in advance, and the spicy sauce is still crisp. It is a classic match that remains unchanged in Chongqing version. Some old Chongqing practices will add a little Yongdouchuan soy sauce to flavor and have a stronger flavor.

This dish is not a big dish in Chongqing, but it is a home-cooked stir-fry made by every family. There is no complicated process. It depends on the temperature and seasoning. The spicy degree can be adjusted according to one's own taste, but the core is spicy, spicy, fresh and fragrant. What you eat is a hot pot gas and straightforward spicy taste, which perfectly fits the refreshing and straightforward character of Chongqing people, it is also a real stir-fry that friends from other places must try when they come to Chongqing.

Chongqing version of zero failure practice: grasp the spicy and hot, at home to re-carve restaurant flavor

if you want to make authentic Chongqing version of kung pao chicken, you don't need complicated cooking skills. The core is to remember the three points of chicken leg meat being tender enough, pepper and chili being fragrant enough, and stir-frying enough with fierce fire. novice kitchen users can easily make the taste of Chongqing local restaurants. I share all the authentic steps and details learned from Chongqing aunts. The whole process of cooking can be done at home.

Authentic ingredients list (Chongqing version exclusive, don't choose wrong)

the main ingredient must be boneless and skinless chicken leg meat, which is the key to the Chongqing version. Chicken breast meat is rejected. Chicken leg meat is cut into small cubes of about 1.5cm, and the size is uniform and heated. Crispy ingredients are original raw peanuts, which are crispy and fragrant after frying. Never use cooked peanuts or salt baked peanuts. The spices are Chongqing local dried red pepper (cut into sections) and Jiangjin green pepper, which are spicy and indispensable; accessories prepare ginger slices, garlic slices and scallion segments. Only raw soy sauce, cooking wine, a little white sugar, balsamic vinegar, salt and corn starch are used for seasoning. A little white sugar and balsamic vinegar are only for freshness, not for sweetness. Remember not to put more.

Detailed cooking steps (Chongqing homely technique, fierce fire incense)

the first step: marinated chicken meat, lock tender taste. Cut chicken leg diced meat into a bowl, add a spoonful of cooking wine, half a spoonful of raw soy sauce, a little salt, a spoonful of corn starch, grab and mix evenly, pour a spoonful of edible oil, grab and marinate for 15 minutes, edible oil can prevent adhesion during frying, starch can lock the gravy, this is the core of chicken leg meat frying, Chongqing local practice will not omit this step.

The second step: fried peanuts, keep crispy taste. Put the peanuts into the cold oil in the cold pan, fry them slowly over a small fire, and keep turning them. When the peanuts are slightly yellow, they will be fished out immediately. When they are cooled, they will automatically become crisp. Never fry them. If they are burnt, they will become bitter. After they are completely cooled, they will be used for later use. This step is done in advance to avoid mistakes in the final hasty operation.

Step 3: adjust Chongqing version of soul juice and refuse sweet and greasy. Different from the improved version, the juice ratio of Chongqing version is very simple: two spoonfuls of raw soy sauce, less than half spoonfuls of fragrant vinegar, a little white sugar (only fresh), a little salt, half spoonfuls of starch, two spoonfuls of clear water, stir evenly, white sugar and fragrant vinegar must be less, highlighting salty, fresh and spicy, which is the key to distinguish Chongqing version from other versions.

Step 4: Stir-fry spicy with fierce fire and the core of pot gas. Put a little more oil in the pan than usual for cooking. After the oil is heated, put green pepper first, stir-fry with small fire to produce hemp fragrance, then add dry red pepper segments to quickly fry the chili fragrance. Remember to stir-fry the spices with small fire. It is easy to stir-fry with small fire and become bitter. After the spice fragrance comes out, add ginger slices and garlic slices to explode the fragrance, and turn the fire immediately.

Step 5: Fry the diced chicken quickly and lock it over a large fire. Turn to the maximum heat, add the pickled diced chicken leg meat, stir-fry quickly until the diced chicken is completely discolored and the surface is slightly burnt. Stir-fry for about 1 minute. Chongqing version pays attention to stir-frying with fierce fire. If you stir-fry for too long, the meat will grow old and lose its fresh and tender taste.

Step 6: Mix the juice and take it out of the pot. Pour in the mixed sauce, stir-fry quickly until the sauce is thick, wrap each piece of diced chicken, finally add the cool peanut and scallion segments, quickly turn over the fire for 10 seconds, and immediately turn off the fire. The peanut must not be fried for too long, otherwise the crisp feeling will be completely lost. The scallion segments are just fragrant, turn over evenly and come out of the pan, and eat the most fragrant when warm.

Chongqing version taste core analysis

authentic Chongqing version of kung pao chicken has distinct taste levels: chicken leg meat is smooth, tender and elastic, with a little skin fragrance, completely non-firewood, wrapped in thick spicy sauce, salty, fresh and tasty, without a trace of sweet and greasy feeling; The spicy flavor of Jiangjin green pepper is mellow and long, and the spicy flavor of dry red pepper directly rushes to the taste buds, hemp but not bitter, spicy and crisp. Peanut. Peanut. Peanut, the scallion section is fragrant and greasy, and the whole dish is full of flavor. One bite is full of Chongqing Jianghu flavor. The more you eat, the more addictive you become. You can eat two large bowls with rice, and the spicy food with ice drink is even more unique.

Why do Chongqing people love this homely fry?

in the past two years of living in Chongqing, I have found that Chongqing people's pursuit of home-cooked food has always been delicious, delicious and delicious. This Chongqing version of kung pao chicken perfectly meets all the needs, whether it is three daily meals, a small gathering of guests, or drinking wine to satisfy their cravings.

Its flavor is unique enough to be different from all improved versions. It is pure spicy and delicious, which is in line with Chongqing's local taste. Friends who love spicy food will definitely fall in love with it. The actual operation is simple enough, the whole process does not need to be simmered, it can be taken out of the pan in more than ten minutes, and the supermarket can buy all the ingredients without complicated seasonings. There are enough adaptation scenes, cost-effective super. Moreover, this dish carries the fireworks of Chongqing, without exquisite plates and expensive ingredients. It is the daily delicacy of ordinary people, but it can make people feel the most authentic food culture in Chongqing.

Walking Heart Perception and howcooks Interaction

in the days of living in Chongqing, I gradually understood that delicious food is the way to get close to a city. The Chongqing version of kung pao chicken looks ordinary, but it hides the directness and love of Chongqing people. It does not deliberately cater to the public taste and sticks to the unique local spicy flavor. This is also the reason why I insist on sharing local home-cooked dishes in howcooks and do not want to make over-improved versions, I just want to bring the most real and grounded taste to everyone.

Finally, I would like to give howcooks friends a little tip: not eating too spicy can reduce the amount of dried chili and pepper, but if you want to taste the authentic Chongqing flavor, you must try enough green pepper and dried sea pepper. Chicken leg meat must be boneless and taste better with a little skin. Have you ever eaten authentic Chongqing version of kung pao chicken? What are the exclusive tips for making spicy stir-fry at ordinary times? Welcome to communicate with me in howcooks comment section, and try this Chongqing homely version to feel the spicy fireworks that belong to Chongqing alone.

I hope that every friend of howcooks can make authentic local delicacies at home and heal our life with a bite of hot home cooking. We will continue to share more authentic delicacies in howcooks next period ~