Gong Bo Chicken 宫宝鸡 – Thermomix And Stove Method (Chicken With Dried Chili And Cashews)

  

I’m in the midst of nursing an inflammation on my shoulder, and was lookin for simple and yet yummy meal to prepare as I was told not to lift heavy thing and do too much repetive action with my arm.  The hardest for me is cutting the chicken (I did try to use left hand to cut but without success 😖 ) and washing the pot, all the arm work of stir frying are done by the Thermomix.  The tip for this dish is, if you are cooking with the thermomix, cut the chicken into slightly bigger cubes, and I find using thigh is better as breast tends to breaks at the end of the cooking.  Hope you enjoy this dish as much as my family! 

Ingredients:

500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger 

6 cloves garlic

8g dried chili (or to taste), soak in water till soft then squeeze dry, remove the seeds and roughly chopped 

2 tablespoon oil
Gravy:

2 tablespoon sugar

1/2 teaspoon vinegar (I use apple cider)

3 tablespoon light soy sauce

1 tablespoon Chinese black vinegar

2 tablespoon water

1 teaspoon cornflour 

Pepper to taste 
Garnish:

100g roasted cashews 

30g spring onion, sliced
Thermomix Method:

Marinate chicken with salt and Chinese cooking wine for 30mins

Place ginger and garlic into TM bowl and chop for 5 sec / speed 7
Add chili and oil and sauté for 3 min / 100°C / spoon / reverse
Add chicken and cook for 5 min / 100°C / spoon / reverse

Add in gravy ingredient and cook for 10 min / varoma / spoon / reverse

Add nuts and spring onion and stir for 30 sec / spoon / reverse
Serve with steamed rice.
Stove Method:

Marinate chicken with salt and Chinese cooking wine for 30mins
Slice the ginger and garlic and set aside 
Heat oil in wok and fry the ginger, garlic and chili till fragrant.
Add chicken and cook till chicken is cooked
Add in gravy ingredient and bring to boil, reduce heat and simmer till chicken is tender and sauce is reduced
Add nuts and spring onion and mix well.
Serve with steamed rice.
Recipe adapted from A Taste Of Asia Thermomix cook book page 53

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