如何做出大師級的宮保雞丁？🐔“Kung Pao Chicken“ Recipe🧑‍🍳南興園 鄧華東主廚｜Cook Like a Top Chef скачать в хорошем качестве

如何做出大師級的宮保雞丁？🐔“Kung Pao Chicken“ Recipe🧑‍🍳南興園 鄧華東主廚｜Cook Like a Top Chef

大師如何做宮保雞丁？走進上海經典川菜館南興園，鄧華東主廚教你呈現宮保雞丁的「糊辣荔枝味」！ Iconic Sichuan Stir-Fry Dish — Kung Pao Chicken, but the most authentic version!🧑‍🍳 要做出正宗的宮保雞丁，背後的技巧是什麼呢？上海川菜大師 —— 南興園鄧華東師傅，帶我們一探這道川菜的秘訣。 爆炒最強調食材新鮮，因此鄧師傅選擇從一整隻雞開始拆解，雞胸肉留作他用，雞腿去骨後才是最佳選擇。用刀後跟將筋拍斷，雞肉不僅易於入味，吃起來也不費牙，更能快速熟透。接著斬成均勻的雞丁，動作如行雲流水。 要炒好菜，必須先「制鍋」，將鍋中水分徹底燒乾，直到鍋身泛紅以避免粘鍋。調味的靈魂在於「碗芡」——糖、料酒、醬油、醋、芝麻油與芡粉混合，搭配菜籽油與豬油的香氣。鍋中先下乾辣椒與花椒炒出焦香，再依序放入雞丁、薑片、蒜片，最後淋入調好的醬汁，大火快炒，起鍋前再拌入花生脆。 宮保雞丁的精髓，在於「糊辣荔枝味」。所謂「糊辣」，是乾辣椒與花椒炒至接近焦點所釋放出的香氣；而「荔枝味」，則是糖、醋與鹽交織出的酸甜層次。雖然沒有真正的荔枝，卻能在口中嚐到如荔枝般的酸甜。 勾芡後，每一塊雞丁都被醬汁牢牢裹住。入口時，雞肉鮮嫩無筋，酸、甜、辣彼此分明卻又融為一體。這就是川菜的高明之處——急火短炒，一鍋成菜，卻能在短短幾分鐘內展現複雜而優雅的風味。 We’re in Shanghai, at the renowned Sichuan Restaurant Nan Xing Yuan, where master chef Deng uncovers the essence of this legendary dish. Freshness is key for stir-frying. Chef begins with a whole chicken: the breast is set aside for other uses, while the thighs are deboned. He breaks the tendons with the back of the knife and diced the meat into cubes, making the meat tender, quick to cook, and absorb flavors deeply. To stir-fry properly, the wok must first be heated till all the moisture burned off so that nothing sticks. The heart of the flavor: sugar, Shaoxing wine, soy sauce, vinegar, sesame oil, and cornstarch, enhanced by the rich aroma of rapeseed oil and pork lard. In the wok, dried chilies and Sichuan peppercorns are fried till fragrant, followed by chicken, ginger, and garlic. The prepared sauce is then poured in, stir-fried over high heat, and finally tossed with crunchy peanuts. The soul of Kung Pao Chicken lies in its “caramelized chili & lychee flavor.” The smoky notes come from chilies and peppercorns fried nearly to the point of charring, while the lychee flavor is born from the sweet-and-sour harmony of sugar, vinegar, and salt. No lychee added, yet the dish evokes its bright, fruity illusion. The result: tender, juicy meat where sweet, sour, and spicy blend seamlessly. This is the brilliance of Sichuan cuisine — fiery stir-frying, a dish created in minutes, but layered with complexity and elegance. @nanxingyuan_sh #chinesefood #china #Shanghai #sichuan #sichuanfood #川菜 #上海 #南興園 #中國菜 #宮保雞丁 Website: http://www.tastytrip.com Wechat： TastyTrip Instagram:   / _tastytrip_