Gong Pao Ji Ting 宫保鸡丁

Ingredients:

(A)
400g Boneless Chicken Breast, cubed
1 Tbsp Shao Xing Wine
1 Tbsp Light Soy Sauce
½ tsp Salt

1½ Tbsp Corn Flour
Dash of Pepper
1 Tsp Cooking Oil

(B)
1 Dried Chilli, soaked in water to soften & cut into ½ inch long. Remove all seeds
3 cloves Garlic, minced
2 tsps Sesame Oil

(C)
1 Japanese Cucumber, removed seeds
2 pkts Unsalted Roasted Cashew Nuts

(D)
5 Tbsps Light Soya Sauce
5 Tbsps Water
1 ¼ Tbsps Sugar
1 Tbsp Shao Xing Wine
2 tsps White Vinegar
2 tsps Corn Flour

Methods

1. Mix (A) together except cooking oil & Marinate for at least 30 mins.

2. Add 1 tsp of Cooking Oil just before stir-frying into the marinated chicken so that chicken will separate easily during the frying process.

3. Heat 1 Tbsp of cooking oil and stir fry (A). Close the pan for 2 mins until the chicken pieces are medium well then move to the side of the pan.

4. Use remaining oil to stir-fry (B) until fragrant by closing the pan for 2 mins.

5. Add and stir (C) briefly.

6. Mix and add (D). Cover the pan and cook for 3 mins. Open the pan, stir to mix well

7. Serve & Enjoy!