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


500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger 

6 cloves garlic

7g dried chili (or to taste), soak in hot water till soft then squeeze dry, remove the seeds and roughly chopped 

2 tablespoon oil


2 tablespoon sugar
1/2 teaspoon vinegar (I use apple cider)
3 tablespoon light soy sauce
1 tablespoon Chinese black vinegar

1/8 teaspoon Pepper or to taste 


2 tablespoon water

1 tablespoon tapioca flour


100g roasted cashews 
30g spring onion, chopped


1. Marinate chicken with salt and Chinese cooking wine for 30mins

2. Heat wok with 1 tablespoon oil, add in ginger, garlic and chili and fry till fragrant Add chicken and cook till chicken is cook

3. Add in gravy ingredient and bring to a boil, reduced heat to low, cover and simmer for 10 min or till chicken is tender (about 8-10mins)

4. Add in the tapioca flour mixture and mix well, turn off the heat, add in nuts and spring onion, stir and mix well.

5. Serve with steamed rice.


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