It is said that in Dongxinglou, dried yellow sauce and lard are necessary to make diced chicken with sauce, which is different from the existing practice of using sweet noodle sauce and thickening juice. Cooking is not dogmatic, but tradition always needs to be continued. However, if you walk into an ordinary dining table, the cooktop will be your own world. Adding cucumber and cashew nuts will enrich the color, and at the same time, it is also suitable for a dining table for young and old people in Qi Le.
To make this dish well, you need to size and stir-fry the diced chicken to make it smooth and tender, and you need hot oil to explode the sauce flavor. Every step is indispensable. Chinese kitchens can't do without oil pan. Besides mastering more cooking skills, a Jingwanhong ointment is also a necessary way to protect themselves. When encountering the problem of burns and scalds, it can make the wounds get timely treatment and make the cooking more secure.
Materials?
Peel and boneless chicken leg 300g.
Cucumber 1 root
Cashew 50g
Cooking wine 40g
Ginger 1 small pieces
Starch 20g
Salt 2g
Eggs 1 piece
Dry yellow sauce can be replaced with soybean sauce/sweet noodle sauce (see step 8 for usage).
Lard 1 spoon
Appropriate amount of edible vegetable oil
Sugar 10g
Appropriate amount of chicken powder
Sauteed cashew chicken with soy sauce?
Prepare ingredients as shown in the picture.
The chicken leg is boned, peeled and diced to the size of thumb, and the cucumber is diced.
Rub a small piece of ginger into velvet and squeeze out the juice. Add 40g cooking wine and mix well to make ginger wine.
It is suggested to use chicken leg meat, because it is more tender and smooth than chicken breast meat, and you can also use chicken breast meat if you like it.
Please click to enter a picture description.
Chicken sizing:
Add 2g of salt, half of egg white, ginger wine (ginger juice+cooking wine) 10g, stir well, and then add 20g of starch.
Please click to enter a picture description.
After sizing, the chicken paste should be in a thin and sticky state, and there is no excess water. Even stirring can also reduce splashing when lubricating the oil behind.
Refrigerate in the refrigerator15min for pickling.
Please click to enter a picture description.
Add cooking oil, wide oil, cold oil, cashew nuts and fry with low heat. It keeps turning in the process of frying.
Please click to enter a picture description.
Take out the cashew nuts until the surface is golden yellow.
You don't need to take out the oil, but use it for chicken oiling later.
Please click to enter a picture description.
After the chicken is marinated, turn on a big fire until the chopsticks are put into the pot, and fine bubbles will immediately rise. Put the diced chicken into the pot, disperse it with chopsticks, and take it out immediately after it becomes discolored and broken.
Hot oil in the hot pot, more oil, to prevent the chicken from sticking and stirring, and reduce oil explosion.
Please click to enter a picture description.
Leave about 1 spoon of base oil in the pot, then add 1 spoon of lard and simmer.
Please click to enter a picture description.
Sauté ed sauce is particularly easy to splash. Beginners should pay attention to the whole process of small fire to protect themselves.
Add a little cooking wine to the dried yellow sauce, stir it up and pour it into the pot. On low heat, stir-fry the sauce by sliding the back of a round frying spoon, and fry it with oil. The frying process takes about 2-3 minutes, and the remaining ginger wine is added three times in the middle.
After the sauce smells, add a little chicken powder, stir-fry with 10g sugar, and slide into the diced chicken as soon as the sauce becomes darker.
It is suggested that the dried yellow sauce is more fragrant here. If you can't buy it, I can try fresh soybean sauce. However, try not to use sweet noodle sauce. There is a lot of sugar in sweet noodle sauce, which is gelatinized in the pot and easy to fry.
Please click to enter a picture description.
Stir-fry the diced chicken with the back of a spoon until the sauce is evenly wrapped. Don't fry for too long, just wrap it in sauce.
Please click to enter a picture description.
Turn to high heat, add cashew nuts and diced cucumber, stir fry a few times, turn off the heat and serve.
Please click to enter a picture description.
The sauce is rich, the diced chicken is tender, the cucumber is refreshing, and the cashews are crispy. It is a must-have meal at home!
Please click to enter a picture description.
Tips
1. The dried yellow sauce is more fragrant here. If you can't buy it, I can try fresh soybean sauce. However, try not to use sweet noodle sauce. There is a lot of sugar in sweet noodle sauce, which is gelatinized in the pot and easy to fry.
Sauce packages are all fried instead of thickened, but those who like thickened juice can be added at the end, according to their own tastes.
2. Fry cashew nuts and saute sauce on low fire, and quickly slide diced chicken on high fire. Pay attention to the heat to protect yourself by the oil pan.