Asian Gong Bao Chicken with Rice

Ingredients for 10 servings:

• 1 ½ kg chicken breast
• 750 g sticky rice
• 3 bunch of spring onions
• 3 onions
• 5 chili peppers
• 6 garlic cloves
• 30 g ginger
• 150 g cashew nuts
• 60 ml soy sauce, dark
• 3 tbsp rice vinegar
• 150 ml rice wine
• 75 g sugar
• 3 tbsp peanut oil
• 9 tsp flour
• 1 ½ liters of broth
• 3 tsp cayenne pepper
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse the meat, pat dry, and remove any unsightly spots. Chop into small pieces and coat in flour. Slice the onions and spring onion greens. Peel the garlic, chop the chili and ginger. Chop the cashews. Heat a pan with peanut oil and fry the meat. At the same time, roast the cashews without oil and then set aside. Place the rice and broth in a pot and cook. Meanwhile, add a little oil to the pan. Sauté the onions and chili peppers and press in the garlic. When the onions begin to become translucent, stir in the spring onion greens. After about 5 minutes, caramelize everything with the sugar. Then stir in the meat and cashews and simmer briefly with the rice wine. Finally, add the soy sauce, ginger, and vinegar. Mix everything together and season with cayenne pepper. Serve the Gong Bao Chicken with the rice.