19 September 2012

Chinese Chicken with Cashews

1 large boneless chicken thigh (you can use breast pieces, but sliced) cubed
1 tsp. minced ginger
1 spring onion cut in 2 inch sticks or you can use green capsicum
1 cup chicken stock
1 tsp. light soy sauce
1 tsp. oyster sauce
½ tsp. white pepper powder
Handful of cashew nuts
Vegetable or peanut oil for cooking
2 drops of sesame oil (optional)
Salt to taste
1 dessert spoon of cornflour mixed in 2 dsp. of cold water
Cut the chicken and marinate it with the ginger, sauces and pepper powder for minimum 30 minutes.
In a wok or fry pan add a little oil, heat it well and fry the cashews for a minute.
Remove them and leave them for garnishing later.
Fry the spring onions in the same oil for a minute
Remove the spring onions and keep them uncovered.
Add the chicken pieces and stir fry them till a bit of colour comes on them.
Add the chicken stock, and cook the chicken covered, till it is tender.
Add the cornflour and stir to thicken the sauce. Let it cook for another minute or so.
Taste and add salt if needed.
Remove from stove
Add the sesame oil and toss the spring onions and cashews
Serve hot with noodles or steamed white rice

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