Ingredients: (Serving 3-4 pax)
4 pcs Chicken thigh (Flesh only)
Oil for frying.
4-5 pcs Dried red chillies (Soaked soft & discard seeds)
1 no. Big onions (Cut into wedges)
5 cloves Garlic (Crushed with knife placing flat)
1 tbsp Oil.
Salt to taste.
5 slices Ginger.
3-4 stalks Spring Onions (Cut stem from roots up 2" for
later use and leaves for garnishing)
Gravy Mixture:
2 tbsp Kung Bo Sauce. -) To own
1 1/2 tbsp Sugar. -) taste
2 tbsp Dark soy sauce. -)
50 ml. Water.
1 tsp. Cornflour. (Optional)
Garnishing: (Optional)
Spring onions leaves (Earlier)
1/2 Cup Cashew nuts. ( Salted/ Honey Coated or fried ownself.)
Seasonings:
1/2 tsp Salt.
1 tbsp. Shao Hsing Wine.
1 tsp Sesame Oil.
Dash of pepper.
Dash of garlic powder.
Methods:
1. Cut all fleshy chicken thighs into chewable cubes. Put in seasonings, mix well
and let it marinate for 1/2 - 1 hr. (Prepare this 1 hour ahead.)
2. Heat wok with oil enough for frying. Pour in slowly marinated chicken cubes &
stir fry for 2 mins.Then drain off access oil and dish out the meat, put on a plate
for later use.
3. Pour away access oil, leaving only 1 tbsp in wok, put in onion wedges, ginger,
garlic, dried chillies, continue stir fry for a min. Sprinkle little salt to taste.
Then add in the spring onions stem together with ready fried chicken cubes.
Continue to stir fry for 3 mins.
4. Lastly, add in the gravy mixture, stirr & mixed well for another 2 mins.
5. Turn off heat, dish out on a plate. Pour in all cashew nuts on top
of the meaty dish, follow up garnishing it with spring onions leaves and
served.
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