In Kung Pao, what comes second after the whole chilis?

In the preparation of Kung Pao Chicken, after adding the whole chilis, the next step is to incorporate 1 1/2 teaspoons of ginger garlic. Ginger and garlic are essential ingredients in many Asian cuisines, including Chinese, as they contribute significantly to the overall flavor profile of the dish. They provide a warm and aromatic base, enhancing the richness of the sauce and complementing the spiciness from the chilis. The use of fresh ginger and garlic is a common practice in cooking as they add depth, complexity, and a savory aroma, which is vital for achieving the authentic taste of Kung Pao Chicken.

Other ingredients, such as crushed chili, rice vinegar, and water, serve different purposes in the cooking process but do not follow the addition of whole chilis in terms of recipe order. Crushed chili would typically be used at a later stage to adjust spiciness; rice vinegar is often added towards the end to balance flavors; and water might be used to create sauce but does not directly follow whole chilis in the cooking sequence. Understanding the proper order of ingredient addition is crucial for achieving the intended taste and texture of the dish.