Gongbao chicken is a traditional classic dish, once a famous dish in Sichuan, and was changed to Beijing court cuisine during the Qing Dynasty. I improved it a little more today, replacing peanuts with cashew nuts, and the nutritional value is much higher. The main ingredient of cashew nuts is unsaturated fat, which is of great benefit to cardiovascular and cerebrovascular diseases.
Difficulty: Side dish (intermediate)
Time: 10-30 minutes
2 pieces of chicken breast
1 handful of cashew nuts
1 green onion
6 dried chili peppers
1 handful of peppercorns
3 slices of ginger
3 cloves of garlic
1/4 scoop of salt
1 scoop of sugar
Pixian watercress sauce 1 spoonful
1/2 scoop of vinegar
1/2 scoop of dark soy sauce
2 scoops of cooking wine
1/2 scoop of starch
1. Cut the chicken breast into diced meat with a diameter of 1 cm, add starch and cooking wine and mix well and marinate for 10 minutes
2. Slice the garlic and ginger, cut the dried chili pepper and green onion into sections
3. Put more oil in the pan, reduce heat, add ginger, garlic, dried chili peppers and peppercorns and fry until fragrant
4. Control the diced chicken with dry water, add to a pot and stir-fry over low heat until it turns white
5. Add the bean paste and stir-fry on high heat for 30 seconds
6. Add the chopped green onion
7. Add salt, sugar, vinegar and soy sauce and stir-fry for 30 seconds
8. Add the cashew nuts (cooked cashews sold in the dried fruit area of the supermarket) before starting the pot, stir-fry them twice to get out of the pan
9. Serving