Stir-fried Chicken with Cashew Nuts
by Lan Xiaoxin
Favorite
Difficulty
Normal
Time
15m
Serving
2
Follow my recipe from July 20th to August 20th, 2020, and you will have the opportunity to get gifts of all kinds of kitchen appliances~ Details:
Recently, I read "Republic of China Eat Home", which talked about Lu Xun's dietary preferences, and specifically mentioned that the sauce-stuffed chicken at Dongxinglou was a dish that Lu Xun and Hu Shi liked very much.
As a Shandongese, of course, we know that the sauce-stuffed chicken was originally from Shandong cuisine. It was later introduced to the court. In some allusions, it is mentioned that the Gongbao chicken, whose name is now outside, was also created by Qing Dynasty minister Ding Baozhen on the basis of the soy-stuffed chicken. of. So this fried chicken with sauce can be said to be a famous dish with a long history.
It is said that Dongxinglou requires dried yellow sauce and lard to make sauce-stuffed chicken, both of which are indispensable. It is not like the current method of using sweet noodle sauce and thickening for juice. Cooking is not dogmatic, but traditions always need to be continued. However, when you step into the ordinary dining table, the stove is home to the world, adding cucumbers and cashews to enrich the colors, but also suitable for the current dining table of all ages and children.
To make this dish, if you want the chicken to be smooth and tender, you need to slush and stir fry, and the taste is delicious, you need to hot oil to burst the sauce. No step is necessary. The oil pan is indispensable in a Chinese kitchen. In addition to mastering more cooking skills , A Jingwanhong ointment is also a necessary way to protect yourself. When you encounter burns and scalds, you can treat the wounds in time, and you will feel more at ease when you cook.
Recently, I read "Republic of China Eat Home", which talked about Lu Xun's dietary preferences, and specifically mentioned that the sauce-stuffed chicken at Dongxinglou was a dish that Lu Xun and Hu Shi liked very much.
As a Shandongese, of course, we know that the sauce-stuffed chicken was originally from Shandong cuisine. It was later introduced to the court. In some allusions, it is mentioned that the Gongbao chicken, whose name is now outside, was also created by Qing Dynasty minister Ding Baozhen on the basis of the soy-stuffed chicken. of. So this fried chicken with sauce can be said to be a famous dish with a long history.
It is said that Dongxinglou requires dried yellow sauce and lard to make sauce-stuffed chicken, both of which are indispensable. It is not like the current method of using sweet noodle sauce and thickening for juice. Cooking is not dogmatic, but traditions always need to be continued. However, when you step into the ordinary dining table, the stove is home to the world, adding cucumbers and cashews to enrich the colors, but also suitable for the current dining table of all ages and children.
To make this dish, if you want the chicken to be smooth and tender, you need to slush and stir fry, and the taste is delicious, you need to hot oil to burst the sauce. No step is necessary. The oil pan is indispensable in a Chinese kitchen. In addition to mastering more cooking skills , A Jingwanhong ointment is also a necessary way to protect yourself. When you encounter burns and scalds, you can treat the wounds in time, and you will feel more at ease when you cook.
