Stir fry chicken cashew nut HD

Chicken cashew nut is a classic Chinese dish; it’s a mainstay in any Chinese restaurants or take away. This dish is best cooked with vegetables that are firm and crunchy. My chicken cashew nut has bamboo shoots, water chestnut, spring onion and carrots among the ingredients. The bamboo shoot and water chestnuts gives the dish a crunchy texture while carrots and spring onion add some colours to the dish. To avoid over soften the cashew nut; they should be added when the dish is almost complete. This allowed the roasted cashew nut to be crunchy and aromatic. Below is my recipe for this Chinese classic stir fry of chicken cashew nut. Chicken cashew nuts recipe Ingredients 130g chicken breast Handful of roasted cashew nuts 3 cloves garlic 50g bamboo shoot sliced 50g water chestnuts 30g onion 30g sliced carrots 1 stalk spring onion Condiments 1 tablespoon light soy sauce 1 g salt 1g MSG 1g sugar Half teaspoon oyster sauce Dash cooking wine Dash of white pepper powder 1 tablespoon sesame oil 30ml water Lightly thicken (5g potato starch mix with 20g cold water) Method First blanch the bamboo shoot, water chestnuts and carrots in water for 1 minute; drain and set aside. Heat wok with plenty of oil and fry the chicken in medium /low heat for about 2-3 minutes until the chicken is around 80% cooked. Pour the chicken in a metal strainer. Wash and heat wok with some vegetable cooking oil. Add the garlic and onion into the wok and stir fry for a bit. Add some light soy sauce, and stir fry for a bit. Then add some wine, oyster sauce, white pepper powder and sesame oil. Stir fry for a bit more and add 30ml of water/stock. Follow by salt, MSG and sugar. Stir fry thoroughly and lightly thicken with some potato starch to complete. This is done by mixing around 5g of potato starch with 15g of cold water. Slowly add them in as you stir the wok.