Wednesday, May 4, 2011

Yummy chicken

Chicken is Wyng's favourite meat. Nowadays, he eats with his fingers and sucking deliciously off the bone. He used to stay away from even touching the meat with his fingers. He will surely like this dish provided I don't include chilli in it.

This is a dish downloaded from Asian Online Recipe website.

Cashew Chicken

Cashew Chicken RecipeAlthough it is not native to South-East Asia, the cashew tree is highly prized in Thailand and the classic partnership of these slightly sweet nuts with chicken is immensely popular in Thailand and abroad. The Thais not only value cashew nuts, but also the "fruit" under which each nut grows. Although they are known as cashew apples, these so-called fruits are actually bulbous portions of the stem. They may be pink, red or yellow in color and the crisp, sweet flesh can be eaten raw of made into a refreshing drink. They have even been used for making jam. Cashew apples - and undried nuts - are rarely seen outside their growing regions.

Whatever it is, this is one delicious recipe that you should get your hands on.

Ingredients: (Serves 4 - 6)

450 g/1 lb boneless chicken breast portions

1 red (bell) pepper (capsicum)

2 garlic cloves

4 dried red chilies

30 ml/2 tablespoons vegetable oil

30 ml/2 tablespoons oyster sauce

15 ml/1 tablespoon soy sauce

Pinch of granulated sugar

1 bunch spring onions (scallions), cut into 5 cm/2 in lengths

175 g/6 oz/1.5 cups cashews, roasted

Coriander (cilantro) leaves, to garnish


1. Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bitesize pieces and set aside.

2. Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 2 cm/0.75 in dice. Peel and thinly slice the garlic and chop the dried red chilies.

3. Preheat a wok and then heat the oil. The best way to do this is to drizzle a "necklace" of oil around the inner rim of the wok. so that it drops down to coat the entire inner surface. Make sure the coating is even by swirling the wok.

4. Add the garlic and dried chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn, otherwise it will taste bitter.

5. Add the chicken to the wok and stir-fry until it is cooked through, then add the red pepper. If the mixture is very dry, add a little water.

6. Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a warm dish and serve immediately, garnished with the coriander leaves.

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