4 tbsps cashew nuts, roasted
2 chicken thighs, deboned and the meat cut into 5cm pieces
3 tbsps oil
1½ tbsp Lee Kum Kee chilli bean sauce
6 dried chillies, soaked, seeded and cut into two or three pieces
2 tbsps Lee Kum Kee Sichuan chilli paste
3 cloves garlic, minced
5 thin slices of young ginger
White part of two spring onions
1 tsp sugar
1 tsp rice vinegar
1 Tbsp water
1. Heat oil in the wok. Fry the dried chillies. Dish out and drain.
2. Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.
3. Put in the chicken, stir for two minutes, then add rice vinegar, add sugar.Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt
4. Dish out and sprinkle the cashew nuts on top before serving.