The CRYPT Mag

The Oriental Experience

Originator Unknown

Cashew Chicken with Stir-Fried Vegetables

Serves up to 4 people

Preparation time 30 mins to 1 hour - Cooking time 10 to 30 mins

Main dish Ingredients

450g/1lb. boneless chicken breasts, skinned
1 egg white
1 tsp. salt
2 tsp. cornflour
310ml/11oz. groundnut (or peanut) oil
2 tsp. groundnut (or peanut) oil
55g/2oz. cashew nuts
1 tbsp. shaoxing rice wine or dry sherry
1 tbsp. light soy sauce
1 tbsp. spring onions, finely chopped, for garnish

Vegetables:

225g/8oz bean sprouts
110g/4oz red or green chillies
225g/8oz water chestnuts, peeled if fresh, rinsed if canned
2 tbsp groundnut oil
1½ tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
6 spring onions, shredded
1 tsp salt
½ tsp freshly ground white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp whole yellowbean sauce
2 tbsp shaoxing rice wine or dry sherry
5 tbsp chicken stock or water

Method
1. Dice the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes.
2. Heat a wok or large frying pan until very hot. Add the oil, and when it is very hot and slightly smoking, remove from the heat. Immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain the chicken and all the oil. Discard the oil.
3. Wipe the wok or pan clean. Heat it until it is very hot (smoking), add 2 tbsp oil and the cashew nuts and stir-fry them for 1 minute. Add the rest of the ingredients. Return the chicken to the pan, and stir-fry the mixture for another 2 minutes.
4. Make the vegetables: trim the bean sprouts at both ends. Finely shred the chillies and the water chestnuts.
5. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir fry for 15 seconds. Then add the bean sprouts, shredded chillies and shredded water chestnuts and stir fry for about 1 minute. Add the rest of the ingredients and stir-fry for about 3 minutes until it is well mixed and heated through. Serve at once with some steamed rice and the chicken garnished with the spring onions.