It is said that in Dongxinglou, dried yellow sauce and lard are used to make diced chicken with sauce, which is different from the existing practice of using sweet noodle sauce and thicken juice. Cooking is not a dogma, but tradition always needs to be continued. However, if you walk into an ordinary dining table, the stove will be your own world. Adding cucumber and cashew nuts will enrich the color, and it is also suitable for the dining table of Qi Le, old and young Xian Yi.
To make this dish well, you need to stir-fry the diced chicken with starch to make it smooth and tender, and you also need to fry it in hot oil to give it a sauce flavor. Every step is indispensable. Chinese kitchens are inseparable from oil pans. Besides mastering more cooking skills, a Jingwanhong ointment is also a necessary way to protect yourself. When encountering the problem of burns and scalds, the wound can be treated in time, so that cooking is more secure.
Materials?
Peel and boneless chicken leg 300g.
1 cucumber
50 grams of cashew nuts
Cooking wine 40g
Ginger 1 small pieces
Starch 20 grams
Salt 2g
Eggs 1
Dry yellow sauce can be replaced by soy sauce/sweet noodle sauce (see step 8 for usage).
Lard 1 spoon
Proper edible vegetable oil
Sugar10g
Appropriate amount of chicken powder
Fried chicken with cashew nuts in sauce?
Prepare ingredients as shown in the picture.
Boned chicken leg, peeled and diced to thumb size, and diced cucumber.
Rub a small piece of ginger into a paste and squeeze out the juice. Add 40g cooking wine and mix well to make ginger wine.
It is recommended to use chicken leg meat, because it is more tender and smooth than chicken breast meat. You can also use chicken breast meat if you like.
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Chicken size:
Add 2g salt, half egg white, ginger wine 10g (ginger juice+cooking wine), stir well, and then add 20g starch.
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After sizing, the chicken paste should be in a thin and thick state without excess water. Even stirring can also reduce the splash when lubricating oil behind.
Put it in the refrigerator 15 minutes to marinate.
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Add cooking oil, wide oil, cold oil, cashew nuts and fry over low heat. It keeps turning during frying.
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Take out cashews until the surface is golden yellow.
You don't need to take out the oil, and use it to oil the chicken later.
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After the chicken is marinated, turn on the fire until the chopsticks are put into the pot, and the tiny bubbles rise immediately. Put the diced chicken into the pot, break it up with chopsticks, and take it out immediately after it becomes discolored and broken.
Heat oil in a hot pot and put more oil to prevent chicken from sticking and mixing, and reduce oil explosion.
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Leave about 1 tbsp base oil in the pot, then add 1 tbsp lard and simmer over low heat.
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Sauted sauce is particularly easy to spill. Novices should pay attention to the whole process of small fire to protect themselves.
Add a little cooking wine to the dried yellow sauce, stir well and pour into the pot. On a small fire, stir-fry the sauce on the back of a sliding round frying spoon and fry it in oil. The frying process takes about 2-3 minutes, and the remaining ginger wine is added three times in the middle.
After the sauce is fragrant, add a little chicken powder and stir-fry with 10g sugar. When the sauce becomes dark, slide in the diced chicken immediately.
It is suggested that the dried yellow sauce is more fragrant here. If you can't get it, I can try fresh soy sauce. However, try not to use sweet noodle sauce. There is a lot of sugar in the sweet noodle sauce, which is gelatinized in the pot and easy to fry.
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Stir-fry diced chicken with the back of a spoon until the sauce is evenly wrapped. Don't fry it for too long, just wrap it in sauce.
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Turn to high heat, add cashew nuts and diced cucumber, stir-fry a few times, turn off the heat and serve.
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The sauce is rich, the diced chicken is tender, the cucumber is refreshing, and the cashew nuts are crispy. It is a must-have meal at home!
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skill
1. The dried yellow sauce here is more fragrant. If you can't get it, I can try fresh soy sauce. However, try not to use sweet noodle sauce. There is a lot of sugar in the sweet noodle sauce, which is gelatinized in the pot and easy to fry.
Sauce packets are fried, not thickened, but those who like thickened juice can be added at the end, according to their own taste.
2. Stir-fry cashew nuts and sauce on low heat, and quickly slide diced chicken on high heat. Be careful to be hot to the side of the oil pan to protect yourself.