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Recipes |
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1 2 3 4 NEXT |
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BRAISED CHICKEN WITH CASHEW |
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Method
- Cut the meat into dices about 3/4 inches. In a medium sized bowl combine soya sauces, wine, sugar, cornstarch and the chicken and keep for 30 minutes.
- Soak the mushrooms in warm water for 20 minutes and cut into halves.
- Heat the wok until is is hot. Add the oil and ginger slices and stir-fry for 2 seconds.
- Then add the cashewnuts, and mushroom with the chicken and stir-fry for 10 seconds.
- Add the chicken stock and cornstarch and cook until it is done.
- discard the ginger pieces. finish with sesame oil.
- Remove and serve garnished with slices of green onion.
Accompaniment: Noodles or rice dishes, chili vinegar and soya sauce.
Portion size: 300gm.
Portions: 4
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Broiler chicken
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100 gm.
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Light soya sauce
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15ml
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Rice wine/dry sherry
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30 ml
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Dark soya sauce
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15 ml
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Sesame oil
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15 ml
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Cashewnut, split
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1/2 tsp.
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Cornstarch
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10 gm
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Sugar
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5 gm
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Sauce
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Chinese mushroom, dry
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30gm
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Peanut oil
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50 ml
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Ginger, peeled
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6 slices
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Chicken stock
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250 ml
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Cornstarch
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10 gm
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Spring onion
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30 gm
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STIR FRIED EGGS WITH CASHEW |
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Method:
- In a medium size bowl combine the eggs with cashew cream, salt, peanut oil, soya sauce, pepper, cashewnut and half of chopped spring onion.
- Heat a wok or large skillet. Add the sesame oil, and stir-fry the mixture until the cashews are wilted in about 2 minutes.
- Then add the eggs and continue to cook until the eggs have just set.
- Quickly place on a platter and serve at once.
- Accompaniment: Lettuce leaves, glazed spring onion, tomato sauce, chili, vinegar and cashew filled rice flour dumplings.
Portion size : 200 gm.
Portions: 4
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Egg,
beaten
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6
nos.
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Sesame oil
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30 gm
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Salt
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1/2 tsp.
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Cashewnut, boiled & drained
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150gm
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White soya sauce
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15ml
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Spring onion, chopped
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30gm
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Peanut
oil
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30
ml
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Cashew
cream
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100ml
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