Sauteed Diced Chicken and Cashew Nuts
Step 1 . Wash the chicken legs and remove the bones. Cut the meat into small pieces, add 1/2 teaspoon of salt, 2 tablespoons of cornstarch, and 1 egg white, stir well, and marinate for 15 minutes
Step 2 . Cut celery and carrots into small pieces
Step 3 . Heat up the pot and deep fry the cashews in cold oil. If they change color, immediately remove them and set aside for later use
Step 4 . Add oil to the pot again, about 4 tablespoons, and heat the marinated chicken pieces in four layers. Quickly spread them apart
Step 5 . When the chicken changes color and the surface turns slightly yellow, remove it and drain the oil
Step 6 . Clean the wok thoroughly, add a small amount of oil to the fried chicken chunks (filter through a strainer), add scallions, garlic, and carrots, and stir fry for a moment
Step 7 . Stir fry the celery for a moment
Step 8 . Stir fry the chicken chunks for a while
Step 9 . Add 1 tablespoon of soy sauce and 1 teaspoon of sugar and stir fry well
Step 10 . Stir fry cashews evenly and turn off the heat
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