Stir-fried Chicken with Cashew Nuts
1.
Debone chicken legs, this step can be left to the stall owner to complete
2.
Shred the green onion and ginger together with the peppercorns in a small bowl and rinse with boiling water for later use
3.
Scallion white, peel off the old skin, cut into small cubes
4.
Remove the oil and cut the chicken thigh into strips and then cut it into about 0.8 dices (I didn’t peel it, you can remove it if you don’t like the skin)
5.
Add a little white pepper, cooking wine, and a little salt to the diced chicken, then add in the spring onion and ginger water twice, and then stir evenly
6.
Add starch and half an egg white to the well-grained chicken, and stir well again
7.
Served Diced Chicken
8.
After mixing the two sauces with the oil and sugar, add the green onion and ginger water to make a thick paste
9.
Add oil to the wok, don’t use too much oil, add the cashews in cold oil and stir fry
10.
Stir-fry the cashew nuts into light golden brown and prepare for later use. The fire for the cashew nuts should be low throughout the whole process.
11.
Add oil to the pot, the amount of oil should be slightly larger. When it's 40% hot, put the diced chicken with the paddle in it and stir-fry gently
12.
When the chickens are all white, about 7 or 8 mature
13.
Pour the diced chicken into a colander to drain the oil
14.
Add peanut oil in another pot, heat on low heat, add the prepared sauce and cook with cooking wine and stir fry
15.
Stir-fry the moisture in the sauce, the sauce will make a rustling noise when the pan is clicked, and when the noise becomes extremely small, the moisture will basically be fried.
16.
Pour the diced chicken and stir fry quickly, add cashew nuts and scallion white diced, stir fry out of the pan and serve
17.
I was eaten as soon as I put it on the plate
Tips:
1. The sauce must be fried with a low fire, the sauce will become sticky and bitter when the fire is high, cooking with cooking wine can remove the beany flavor in the sauce;
2. The oil temperature of the chicken cubes should be low, so that the chicken cubes are tender, otherwise the chicken cubes will be old;
3. Adding green onion and ginger water to the chicken can remove the fishy. You need to absorb it before adding it again.
