Cut the chicken into pieces a couple of centimeters in size and place them in a bowl. Grate 1/3 of the ginger over the chicken and add salt, pepper, rice wine or sherry, and sesame oil.
Briefly beat the egg whites and mix them with the chicken and cornstarch. Cover the bowl with the chicken and set aside.
Grate the rest of the ginger. Cut the scallions into 6-centimeter long pieces.
Prepare the sauce: mix in a small bowl the cornstarch, 1 tablespoon of cold water, rice wine or sherry, soy sauce, vinegar, sugar, sesame oil, and chicken broth. Set aside.
Heat oil in a deep pan or wok over medium heat. Add the dried chilies and cook them until they start to darken. Increase the heat and continue cooking (stirring) until they are almost black.
Add the chicken until it turns white, then the grated ginger, the scallions, the cashews, and the prepared sauce.
Stir the ingredients in the pan until the sauce has thickened, about 3-4 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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