宫保鸡丁
宫保鸡丁这道菜，名字来自清朝四川总督丁宝桢，他官封太子少保，人称丁宫保。这道菜的精髓在于糊辣荔枝味——干辣椒炒到微焦出糊香，再用醋、糖调出酸甜口。花生米一定要最后放，炒久了就不脆了。鸡肉切丁后用蛋清和淀粉上浆，滑油的时候火候要快，断生就捞出来，老了就柴了。 【小贴士】 • 鸡丁上浆用蛋清+淀粉，滑油时火要大、时间要短，断生就捞 • 干辣椒剪成段去籽，小火炒到微焦出糊香，这是糊辣味的来源 • 糖醋汁比例：醋2糖3酱油1，提前调好碗汁，下锅一气呵成 • 花生米最后放，关火后拌匀，炒久了就不脆了
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
chicken breast
raw peanuts
dried red chilies
garlic, minced
ginger, minced
spring onions, chopped
light soy sauce
dark soy sauce
Shaoxing wine
sugar
cornstarch
Sichuan peppercorns
Cut chicken breast into 1-inch cubes. Marinate with 1 tbsp light soy sauce, 1 tsp cornstarch, and 1 tbsp Shaoxing wine for 15 minutes.
Toast peanuts in a dry wok over medium heat until golden brown. Set aside.
Heat oil in wok. Add dried chilies and Sichuan peppercorns. Stir-fry until fragrant.
Add chicken and stir-fry until cooked through and slightly browned.
Add minced garlic, ginger, and chopped spring onions. Stir-fry for 1 minute.
Add remaining soy sauce, sugar, and a splash of water. Stir well.
Add toasted peanuts and toss everything together.
Serve hot with steamed rice.
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