Chicken Cashew v2.02 04/04/19 © Palios web design
Serves: 2
Cooking time: 60 minutes(includes prep)
通用 Chicken and Cashew Nuts 翻炒
Method
SERVE
1. Kettle on & start stock, add 4 Chicken Stock cubes & stir.
8. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice..
SIMMER on a low Heat
6. Pour off oil from the wok, except for 1 tablespoon. Reheat the oil, add onion & stir fry for a few seconds. Add the peppers & stir fry for 1 minute,
or until softened.
HIGH HEAT
Keep stirring Slices Softened (2-3 minutes)
7. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce.
HIGH HEAT
SIMMER for another minute until the chicken is cooked through
5. Heat a wok until smoking and add 300ml groundnut oil. Fry chicken for 4-5 minutes, or until golden-brown
& crisp. Remove with a slotted
spoon & drain on absorbent
kitchen paper.
MEDIUM HEAT
(5 minutes)
3. Place the egg into a bowl, add the cornflour & a pinch of salt and whisk well to combine. Add the diced chicken to the mixture and coat well in the egg.
2. Dice Onion, Peppers and Chicken & chop Spring Onions
SIMMER: lowest heat.
1 serving = 15 mins
2 Servings = 20 mins
Then STAND
4. Boil Jasmine Rice (See Separate Page)
70g Rice / 1 ¾ Cup Water per person. Bring Water to Boil, add rice.
Simmer for 15 minutes.
