It seems like you’re sharing a recipe for Kung Pao Chicken and discussing the addition of cucumbers and other ingredients.
Kung Pao Chicken is a classic Sichuan dish known for its sweet, sour, and slightly spicy flavors.
The addition of cucumbers and carrots can indeed alter the taste and color coordination of the dish, but it may also affect the original flavors of the dish.
If you want to stay true to the authentic taste of Kung Pao Chicken, you may want to limit the additional ingredients.
Here’s the translation of the recipe:
Kung Pao Chicken Recipe:
Preparation:
Clean the chicken breast and cut it into approximately 1-centimeter cubes.
Prepare spring onions, ginger slices, garlic slices, and dried chili segments.
Dice the red carrots and cucumbers.
Fry the peanuts in oil until fragrant and set aside.
Marinating the Chicken:
Mix the chicken cubes with spring onions, ginger slices, garlic slices, cooking wine, salt, and pepper, and marinate for at least half an hour.
Add cornstarch and vegetable oil, continue to mix well to prevent sticking during frying.
Preparing the Kung Pao Sauce:
In a small bowl, mix together light soy sauce, dark soy sauce, sugar, rice vinegar, and water starch to make the Kung Pao sauce.
Cooking Process:
Heat the wok with oil, stir-fry the chicken cubes until they separate, then add the dried chili, ginger, garlic, and spring onions and stir-fry until fragrant.
Quickly pour in the prepared sauce and stir-fry over high heat until the sauce thickens.
Finally, add the fried peanuts, stir-fry quickly, and then remove from the heat.
Plating:
After the dish is ready, you can sprinkle with chopped spring onions or other decorations according to personal preference.