Chicken with Cashew Nuts | A Classic Family Meal | Easy Asian Recipes
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- เผยแพร่เมื่อ 19 พ.ย. 2018
- Chicken with cashew nuts is one of the most popular Westernised Chinese dishes. It's based on a Sichuan dish called Gong bao ji ding (宫保鸡丁), which is the Chinese name for Kungpao chicken.
Quite different to a true gong bao ji ding, chicken with cashew nuts is nevertheless a great family dish. It came about as a result of ingredients being substituted to a traditional gong bao ji ding to create a dish that used ingredients commonly found in the West, and which also suited the Western palate. It uses capsicum/peppers instead of dried chilli and chicken thigh instead of chicken breast, and of course there is no Sichuan pepper to be found. It's a family favourite.
Find the full recipe here: adamliaw.com/recipe/chicken-wi...
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Like the way you are constantly smiling. Shows you are enjoying what you are doing.
Very calm and friendly demeanour. Adam makes me want to cook. Some TV chefs scare the bejesus out of you. Thanks for sharing.
Naana Mora they do it to compensate for lack of skill. He lets his food do the talking
I Totally agree
I agree. I feel like I'm watching a friend who is also a wonderful chef.
Have cooked this for about the fourth time now. Great everytime! It's becoming one of my staples.
Wow this brought back memories. My grandma also lightly toasts the nuts before putting it in the dish. That's always my favourite part.
Made this tonight. Fantastic. Thanks for continuing to share these amazing dishes.
OMG! This really looks divine.
Yum! Although I'm my background is Chinese I've always been worried about cooking Chinese food (or Asian food in general!) because it seems so complex but you make it so approachable and I love the way you present, thank you!
Asian food is generally pretty easy to make as long as you've a few staple ingredients in the cupboard - rice wine, soy sauce, sesame oil and then regional specific things like fish sauce and kechup manis (south east Asia), mirin and miso (Japan) and Sichuan pepper (for Sichuan-style foods) for example. Add to this regular staples such flour, breadcrumbs, rices and noodles (of differing types region specific - rice noodles for South Asia, wheat noodles for North Asia) and you're good to go for much of the continent. The rest is just fresh meat/fish and vegetables and you can't go wrong.
@@sonuvabitch Thank you! I just copied and saved your comment for my shopping list, you really helped simplify things. Thanks again.
Watching ur video is so therapeutic.. Very clean and minimalist kinda concept kitchen, structured and organized way of sharing.. And looks very doable for us to pick up all these awesome dishes! Well filmed video :)
I made this for dinner tonight. Totally yummy!
You have inspired me to start using a cleaver for food preparation. So, today I've bought one and I've started preparing some chicken with it... It's awesome 👍
Thanks for the capsicum tips, always wonder how they got the colour.
Adam, thank you for making this do-able...I oven toasted the cashews, used a bit of zucchini (low on peppers) w one orange pepper and your recipe is delicious!!
Wok cooking is very efficient and healthy. The vegetables still retain more of their nutrients, when cooked that way. That dish looks really good. Cheers!
Oh one of my favorite dishes
I have all those sauces I’m ready to go
Really enjoying your videos. You need to be syndicated, Your presence on camera is confident and informative in a very calming presentation. The videos leave me feeling very relaxed and confident in my ability recreate the dish you are presenting. Thumbs up brother, keep up the good work!!
Your vids are awesome keep it up Adam
Wow im salivating ! Hee hee 😊
Awesome
i like watching your videos. you a bit of the exciteing charisma of ainsley hariott while not seeming as crazy as he appears. i really like that mix.
Made this yesterday - very tasty.
Learn something new from every video.
I am going to cook it tomorrow...
He's so chill daamnnn🥺🥺🥺🤍🤍❤❤❤
Hi there lost track since your japan izakaya tour gonna follow again from now
Great content mate. Really love what you are doing on here! You should set up a patreon!
Hey Adam, really enjoy watching your videos, and have followed many recipes to great success! Just wanted to say it would be awesome if you could add a little tasting segment at the end, where you sample the final dish and describe the taste.
You may not want to set your expectations too high. Adam has mentioned in past video comments that he believes a chef tasting -- and usually complimenting -- their own foods can come across a bit flippant.
Dear Adam, If you go to Kuching, please try the snack Tebaloi, and then teach us how to make it ! ☺
What brand of cai Dao is this?
It looks pretty nice mate!
I never knew that about the different colour peppers :)
I like the way you enjoy yourself in cooking. Are you Malaysian?
Can I substitute Shaoxing wine with mirin if I omit the sugar from the sauce?
Hi Adam..
I have cooked this yummy!!!
My cooking wine I bought is shiwan and is white..Is there a difference shaoxing...is it like western red and white wine?😊
Jody Sydney xxx
Hey Adam, you got a good gong bao ji ding recipe for us? Love the westernised dishes but also like to give the original a go too (and adds useful ingredients to the pantry if necessary)
Coming next week!
Hi! Is the chicken stock a necessary component in the sauce or can the recipe live without it? Conscious about it having a short shelf life and I don't really use it for much else.
Got my answer! I read the full recipe which says it can be swapped with water. (Shoulda checked that first!)
I use a high quality broth concentrate. It lasts a long time in the fridge and you mix with water before using. I actually think the more expensive ones taste closer to home made than the boxed stuff.
I make it and put it into ice cube bags and freeze it till needed
@Adam Liaw A bit late to the party, but the cashews are salted or unsalted, please?
When COVID is gone, can we plan to high five in Adelaide central markets?
How long do you cook the veggies so that they don't turn mushy??
❤️❤️❤️❤️❤️👌👌👌👌👌 for beginners please give the list of all ingredients 🙏🏻
Hi Adam. I'm severely allergic to oysters, and as a result, oyster sauce is a no for me. Is there a substitute that would work okay (hoisin perhaps)? I'd love to make this recipe!
There is a recipe for vegan friendly oyster sauce here. th-cam.com/video/Fdx8vmvtgCY/w-d-xo.html
Can I omit the shaoxing wine? Or is there any subtitute for it?
In the video, Adam mentions that sake or dry sherry work very well.
What kind of wine can you use if you don’t have Chinese wine ?
You say not to cut the chicken pieces too small, but I was told the “ding” in “gongbaojiding” means the chicken is diced, as small as the peanuts, in the original. I’m interested to see how you make it next week.
And now I see the difference is in the wok technique. Brilliant!
In reality , yellow and red are different varieties. But you were right about the green. The green one is an immature pepper (independent of the variety).
that knife really that knife
What watch is he wearing ?
AP royal oak.
Don't know the exact model though
Is that a Royal Oak ?
Lunch for today
He's like the Asian Harriot Ainsley.
Any non alcoholic alternatives to the wine?
N Coder The alcohol gets burned off in the cooking so the end product contains zero alcohol
Please show the food being eaten after you make it
Without mentioning the time required to cook the chicken, veggies separately, as well as along the sauce, the recipe remains incomplete. Thanks for the idea though.
Yum but that obvious washing of hands must be for the benefit of all those americans that usually complain saying He Didn't Wash His Hands!! even though most likely he would have off camera.
The chicken looked raw af. 🤔
I do have to say here you left out another Chinese central country and that is the UK..London has some of the best Chinese food outside of China and it's all regional..Adam I think you should visit the UK..India is numero 1 and you'll get that when you come here but China follows a close second..Our versions of Chinese food differ from a America less sweet and sickly but who's closest to the mother country well who knows..
I dont think.it had enough time to cook the chicken
Third
Marantz 5006 you bum
What brand of cai Dao is this?
It looks pretty nice mate!