Chinese Chicken with Cashew Nuts
I love eating this as a takeaway, it is pretty much one of my favourites, but often from restaurants them meal is slightly soggy and the sauce forms a kind of interesting textured bland gloop. Not so when it is homemade! The flavours are subtle and refreshing, the sauce is thin and light and the vegetables yield a satisfying crunch. Have you ever noticed the very soft texture that Chicken has from Chinese restaurants? The secret it to soak it in baking powder first, I am not entirely sure how it makes the meat so tender and soft but it does work and produces amazing results.
2 large Chicken Breasts // 2 teaspoons Baking Soda // 1 teaspoon Corn Starch // 1 tablespoon Rice Wine or Sherry // 1 cup of Cashew Nuts // 1 Green Pepper // 1/2 an Onion // 1 small knob of Ginger (about an inch) // Other vegetables such as Greens and Baby Corn are optional
3 teaspoons Soy Sauce // 2 teaspoons of Oyster Sauce // 6 tablespoons of Water // 1 Teaspoon of Rice Wine or sherry // 1 teaspoon Sugar
- Take the Chicken Breasts and cut them into small cubes. Place the Chicken within a bowl and mix with the Baking Powder then marinate for 20 minutes. Wash, pat dry and then mix with the Corn Starch and tablespoon of Rice Wine/Sherry and marinate for 30 minutes.
- Mix all the Sauce ingredients together thoroughly and reserve, adding Salt.
- Cut the Onion and the Pepper into squares and begin to heat a wok with a little Cooking Oil.
- Fry the Chicken until it just begins to brown very slightly and is completely opaque and then remove it from the pan.
- Add a little Oil to the pan and then fry the Vegetables until fragrant, 2-3 minutes.
- Mix in the Chicken and then the Sauce, add a little Salt and then cook until the Chicken is done through to the middle.
- Add the Cashews and cook for 1 more minute then serve with Rice while still hot.