Gourmet Illustration Postcard – Kung Pao Chicken

Kung Pao Chicken Legend has it that Kung Pao Chicken was invented during the Guangxu Emperor's reign in the Qing Dynasty by Ding Baozhen, the acting governor of Sichuan province. It was a dish he asked his household chef to prepare when hosting guests. Because Ding Baozhen was later bestowed the title "Dong Gong Shaobao" (Junior Guardian of the Crown Prince), he became known as "Ding Gongbao," and this dish subsequently became known as "Kung Pao Chicken." The main ingredient of Kung Pao Chicken is chicken, complemented by peanuts, lettuce stem, scallions, and spices. Due to its widespread popularity and transmission, regional variations in preparation exist. The chicken is diced, marinated, and then coated with a slurry. Sichuan peppercorns and chili peppers are fried until fragrant, then the chicken pieces are stir-fried. Following this, ingredients like chili bean paste and other seasonings are added along with the complementary ingredients. Finally, once the sauce in the wok boils, fried peanuts are added, and the dish is tossed and served. Illustration by: Vivi Bien Postcard Paper: Imported Watercolor Paper 300 gsm Postcard Size: 148 x 105 mm Printed & Published by: Nisen Design