A few years ago, loved one and I took a fantastic adventure to Western China, right over near Tibet. The we visited provinces has a lot of minority groups, the REAL Shangri La (as in the place not the hotel chain), beautiful nature and some good food! Naxi is an ethnic group in that area and this is a dish they are supposed to be famous for. I have borrowed the basic recipe from Kylie Kwongs's My China cookbook as in that book she also covers many of the places we visited BUT I have made some of my own tweaks. The ingredients above are what is needed. The beans, lotus root and shiitake were the side dish and the chicken thighs were marinating in shao hsing wine and corn flour in the fridge.
Resulting dish is just so, so tasty. If you're a vegetarian you can probably replace the chicken with firm tofu but add it at the end to stop it from breaking up. Basic rules are marinate chicken in a couple of tbs of shao hsing wine and the same amt corn flour for 1 hr in fridge. Once marinated and ready to cook start with the chillis. This is so simple and so effective. Keep the wok cold and put the oil and chillies in. Slowly heat the oil until the chillies turn a dark brown. Remove chillies and save. This is such a clever way to have a very tasty cooking base, hot but not too hot. Add chicken and cook. Add finely sliced ginger and cucumber and stir fry for a couple of minutes, add chillies and cashews and spring onions. The last things are the flavours. Add 2 tbs light soy sauce, 1 tbs brown sugar, 1 tbs brown rice vinegar. The easiest, fastest, tastiest, cheapest gourmet dish you can make.
A few years ago, loved one and I took a fantastic adventure to Western China, right over near Tibet. The we visited provinces has a lot of minority groups, the REAL Shangri La (as in the place not the hotel chain), beautiful nature and some good food! Naxi is an ethnic group in that area and this is a dish they are supposed to be famous for. I have borrowed the basic recipe from Kylie Kwongs's My China cookbook as in that book she also covers many of the places we visited BUT I have made some of my own tweaks. The ingredients above are what is needed. The beans, lotus root and shiitake were the side dish and the chicken thighs were marinating in shao hsing wine and corn flour in the fridge.
Resulting dish is just so, so tasty. If you're a vegetarian you can probably replace the chicken with firm tofu but add it at the end to stop it from breaking up. Basic rules are marinate chicken in a couple of tbs of shao hsing wine and the same amt corn flour for 1 hr in fridge. Once marinated and ready to cook start with the chillis. This is so simple and so effective. Keep the wok cold and put the oil and chillies in. Slowly heat the oil until the chillies turn a dark brown. Remove chillies and save. This is such a clever way to have a very tasty cooking base, hot but not too hot. Add chicken and cook. Add finely sliced ginger and cucumber and stir fry for a couple of minutes, add chillies and cashews and spring onions. The last things are the flavours. Add 2 tbs light soy sauce, 1 tbs brown sugar, 1 tbs brown rice vinegar. The easiest, fastest, tastiest, cheapest gourmet dish you can make.
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