Kung Pao Chicken in ‘Master’

One of the dishes that can be seen on the menu of almost every Chinese restaurant in the Chinese restaurant of Chinatown in Newcastle in the UK, which is the Kung Pao Chicken.

Liu Guohui, who is the owner of Chinese restaurant ‘Master’ in Newcastle Chinatown. He said, ‘Kung pao chicken is a dish that better represents the characteristics of Chinese cuisine’.

‘Kung Pao Chicken is one of the most frequently ordered dishes by consumers. This dish is not only popular with the Chinese, but also with the locals. Our restaurant sells a plate of kung pao chicken every day’, Liu Guohui said.

Liu Guohui is the British Ambassador for Chinese Food Culture Promotion. He has participated in many international catering competitions and has extensive cooking experience.

Liu Guohui said, ‘Kung Pao Chicken is one of the dishes often chosen by chefs in Chinese cooking competitions. Kung pao chicken is a dish that better represents the characteristics of Chinese cuisine’.

Gongbao chicken has a history and culture of hundreds of years in China. Liu Guohui introduced that, ‘the Kung Pao Chicken was created by the Governor of Shandong in the Qing Dynasty and the Governor of Sichuan Ding Baozheng. He has a lot of research on cooking and likes chicken and peanuts.  When he was an official in Shandong, he ordered the home cook to improve the “sautéed chicken” and stir-fry, creating a delicious dish of chicken, red pepper, and peanuts. The so-called “Kung Bao” is actually an honorary official title of Ding Baozheng. In honor of Ding Baozheng, the dish he invented was named ‘Kung Pao Chicken”.

Liu Guohui also briefly introduced the cooking method of Kung Pao chicken, ‘Marinated chicken breast with starch and sautéed with radish, cucumber, garlic, ginger, shallot, dried chilli and Chinese spices. The Kung Pao chicken fried in this way has several flavors such as hemp, spicy, sour, sweet, salty and fragrant’.

Liu Guohui also briefly introduced the cooking method of Kung Pao chicken。 Marinated chicken breast with starch and sautéed with radish, cucumber, garlic, ginger, shallot, dried chilli and Chinese spices. The Kung Pao chicken fried in this way has several flavors such as hemp, spicy, sour, sweet, salty and fragrant.