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Stir-Fried Sichuan Chicken With Cashew Nuts Recipe
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RECIPES OF CHINA
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This stir-fried chicken dish from the
Sichuan province in China and the wok is the ideal cooking apparatus for this dish.
Together with the cashew nuts, the flavors emerge wonderfully.
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Ingredients :
| 300g |
Chicken thigh, boned and skinned |
| 115g |
Roasted cashew nuts |
| 1 piece |
Green pepper, cored and seeded |
| 4 pieces |
Whole dried red chilies, soaked in water for 10
minutes |
| 1 stalk |
Spring onion, cut into short sections |
| 1/2 egg white |
Lightly beaten |
| 2 tsp |
Cornflour paste |
| 4 tbsp |
Vegetable oil |
| 1 tbsp |
Sweet bean paste or hoisin sauce |
| 1 tsp |
Chili bean paste |
| 1 tbsp |
Chinese rice wine or dry sherry |
| 1/4 tsp |
Salt |
| - |
Few pieces of fresh root ginger, peeled. |
| - |
Few drops of sesame oil |
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Method :
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Prepare chicken by
cutting the meat into small cubes, approx. the size of a sugar cube, then mix with cornflour
paste, egg white and salt in a bowl and set aside.
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Cube the green pepper
about the size of the chicken meat.
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Heat oil in a wok and
stir-fry the chicken cubes for approx. 1 minute or until the color changes, then remove from
wok with a slotted spoon and set aside.
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With remaining oil,
stir-fry the green pepper, chilies, spring onions and ginger for approx. 1 minute then add
back the chicken.
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Add in the hoisin
sauce, chili bean paste and rice wine.
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Mix well and cook for
another minute.
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Finally add in the
cashew nuts and sesame oil.
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Serve immediately.
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Asian Melting Pot
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