Formula 1
Prepare ingredients
Chicken leg meat 350 grams
Celery 1
2 teaspoons of soy sauce
Sugar 1 teaspoon
Proper amount of vegetable oil
Cashew nuts150g
Chili sauce 1 teaspoon
Salt 1 teaspoon
Liquor 1 tablespoon
How to make it?
Peel the chicken leg, cut it into dices of the same size, and marinate it with soy sauce, salt, sugar, white wine and Chili sauce 1 hour or so. Remove celery leaves and cut into chicken-sized cubes.
Pour the oil in the pan, blanch the cashews with slow fire and take them out. Pour some more oil, put the diced chicken in, fry it quickly, and put it away when it's almost ready. Fried diced celery. When it's almost fried, stir-fry the diced chicken and cashew nuts together and finally make a thin sauce.
Recipe 2
material
Cashew nuts, chicken breast, cucumber (green pepper and carrot can be used instead), protein, Jiang Mo, salt, cooking wine, starch and chicken powder.
working methods
1. Dice the chicken breast and add protein, salt and starch to taste. Chicken breast contains less water, so you can add a little water before sizing and grab it evenly by hand, so that the chicken can fully absorb water before sizing, and the chicken will be tender and the sizing time will be better.
2. Wash cucumber and cut into pieces for later use.
3. Heat the wok, add oil, add cashews and stir fry. Be careful not to fry cashews. They can be served as soon as they change color, and the color will become darker after serving.
4. Add a little oil to the pot, heat it, add diced chicken and stir-fry until it changes color, take out the drained oil, stir-fry Jiang Mo with the remaining oil in the pot, add diced cucumber and stir-fry, then add cashew nuts and diced chicken, add salt, cooking wine, chicken powder and water starch, and stir-fry evenly.