未分类

Pixian doubanjiang (郫县豆瓣酱) is a type of fermented bean paste that originated in Pixian County, Sichuan Province, China. It is made from broad beans, chili peppers, salt, and a special type of mold called koji (Aspergillus oryzae), which is responsible for the fermentation process.

Doubanjiang is a popular ingredient in Sichuan cuisine and is used in many dishes to add flavor and spice. Pixian doubanjiang is particularly famous for its unique flavor and aroma, which is both savory and slightly sweet. It has a rich and complex taste with a mildly spicy kick that lingers in the mouth.

The fermentation process takes several months, during which the broad beans and chili peppers are left to ferment in large earthenware jars. The resulting paste is then aged for several more months to develop its distinctive flavor and aroma.

Pixian doubanjiang is a staple ingredient in many classic Sichuan dishes, such as mapo tofu and kung pao chicken. It can also be used as a condiment or dipping sauce for vegetables, meats, and noodles.

If you’re interested in trying Pixian doubanjiang, you can find it at most Asian grocery stores or order it online. It’s a great way to add a touch of authentic Sichuan flavor to your cooking!

原文地址：https://www.xiachufang.com/recipe/102205755/

Here’s a lighthearted and humorous English translation of the recipe for Kung Pao Chicken (Home-Style Version):

Ingredients:

• 1/2 chicken breast
• 1/3 cucumber
• 1/4 carrot
• Some peanuts
• 2 tbsp Pixian doubanjiang (broad bean paste)
• Some Sichuan peppercorns
• 3-4 small red chilies
• Marinade: 1-6

1. 0.5 tbsp cooking wine
2. 0.5 tbsp light soy sauce
3. A pinch of salt
4. A little egg white
5. A little cornstarch
6. 1/3 tbsp sesame oil

• Sauce: 7-16

7. 1 tbsp vinegar
8. 1 tbsp sugar
9. 1/2 tbsp oyster sauce
10. 1 tbsp cooking wine
11. 1 tbsp honey
12. 2 tbsp chicken broth (or water)
13. Some chopped scallions
14. 2-3 cloves of minced garlic
15. 0.5 tbsp sesame oil
16. 1 tbsp cornstarch

Instructions:

1. Cut the chicken breast into small pieces and marinate with the marinade ingredients for about 30 minutes.
2. Cut the cucumber and carrot into small cubes, remove the seeds from the small red chilies, and prepare the Pixian doubanjiang and Sichuan peppercorns.
3. Mix the sauce ingredients together in a bowl.
4. Fry the peanuts with a little oil over low heat until cooked, then remove the skin and set them aside.
5. Heat a little oil in a wok over high heat and quickly stir-fry the marinated chicken until it turns brown. Remove the chicken from the wok and set it aside, leaving the oil in the wok.
6. Reduce the heat to low and add the Sichuan peppercorns and small red chilies to the remaining oil. Stir-fry until fragrant.
7. Add the Pixian doubanjiang and stir-fry until it turns red.
8. Add the cucumber and carrot cubes and stir-fry over high heat until they are soft and tender.
9. Add the cooked chicken and stir-fry for a moment.
10. Pour the sauce into the wok and stir-fry over high heat until everything is evenly coated.
11. Add the fried peanuts and stir-fry for a moment.
12. Serve hot and enjoy!

This Kung Pao Chicken recipe is super easy to make, even for beginners. It’s a tasty and satisfying dish that’s sure to please your taste buds. So why not give it a try and impress your friends and family with your newfound culinary skills? Good luck and happy cooking!