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Cashew Chicken |
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| Serves 4 |
Prep 10 mins |
Cooking 10 mins |
Challenge |
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Ingredients |
450g boneless, skinless chicken breast, cut into large chunks
1 egg white
1 tsp sesame oil
2 tsp cornflour
300ml groundnut oil or water, plus 2 tsp groundnut oil
100g cashew nuts
1 tbsp Shaoxing rice wine or dry Sherry
1 tbsp light soy sauce
1 shredded spring onion, to garnish
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Put the chicken in a bowl with
the egg white, sesame oil, cornflour and 1 tsp salt, and
mix well. Chill for 20 mins.
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If you are using oil for
velveting the chicken, heat a wok until very hot and then
add the oil. When it is very hot, remove the wok from the
heat and immediately add the chicken, stirring vigorously
to prevent it sticking. After about 2 mins, when the
chicken turns white, quickly drain it and all of the oil
into a stainless steel colander set over a bowl. Discard
the oil. If you are using water instead of oil, do exactly
the same but bring the water to the boil in a saucepan
before adding the chicken. It will take about 4 mins for
the chicken to turn white in the water.
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If you have used a wok,
wipe it clean. Heat it until it is very hot, then add the
2 tsp of groundnut oil. Add the cashew nuts and stir-fry
for 1 min. Add the rice wine or dry Sherry and soy sauce.
Return the chicken to the wok and stir-fry for 2 mins.
Scatter over the spring onions and serve immediately.
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DAILY
DINNERS 
