STIR-FRIED CHICKEN FILLETS WITH CASHEWS
1 pound 10 ounces chicken thigh fillets, cut into 1-inch slices
1 medium-sized cucumber
1/4 cup vegetable oil
1 cup unsalted and roasted cashew nuts (about 5 ounces)
6 garlic cloves, finely diced
2 teaspoons sea salt
2 tablespoons shao hsing wine or dry sherry
3/4 cup finely sliced spring onions (scallions)
Marinade:
2 tablespoons shao hsing wine or dry sherry*
2 tablespoons cornflour (cornstarch)
1 tablespoon cold water
1 teaspoon sea salt
Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in refrigerator for 30 minutes.
Cut cucumber in half lengthways and scoop out the seeds using a spoon. Place cucumber cut-side down on a chopping board, finely slice on the diagonal and set aside.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute, remove from wok and set aside.
Add remaining oil to the hot wok, stir in nuts and garlic and stir-fry on medium heat for 30 seconds, stirring constantly. Immediately return chicken to the wok and increase heat to high. Pour in wine or sherry and stir-fry for 30 seconds. Add salt and continue to stir-fry for a further 30 seconds or until chicken is slightly browned and just cooked through. Lastly, add reserved cucumber and stir-fry for 10 seconds.
Arrange chicken on a platter, garnish with spring onions and serve immediately with steamed rice.
*Dry sherry is an excellent substitute should you not have shao hsing wine.
Makes 4 servings
Source: Simple Chinese Cooking by Kylie Kwong
1 pound 10 ounces chicken thigh fillets, cut into 1-inch slices
1 medium-sized cucumber
1/4 cup vegetable oil
1 cup unsalted and roasted cashew nuts (about 5 ounces)
6 garlic cloves, finely diced
2 teaspoons sea salt
2 tablespoons shao hsing wine or dry sherry
3/4 cup finely sliced spring onions (scallions)
Marinade:
2 tablespoons shao hsing wine or dry sherry*
2 tablespoons cornflour (cornstarch)
1 tablespoon cold water
1 teaspoon sea salt
Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in refrigerator for 30 minutes.
Cut cucumber in half lengthways and scoop out the seeds using a spoon. Place cucumber cut-side down on a chopping board, finely slice on the diagonal and set aside.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute, remove from wok and set aside.
Add remaining oil to the hot wok, stir in nuts and garlic and stir-fry on medium heat for 30 seconds, stirring constantly. Immediately return chicken to the wok and increase heat to high. Pour in wine or sherry and stir-fry for 30 seconds. Add salt and continue to stir-fry for a further 30 seconds or until chicken is slightly browned and just cooked through. Lastly, add reserved cucumber and stir-fry for 10 seconds.
Arrange chicken on a platter, garnish with spring onions and serve immediately with steamed rice.
*Dry sherry is an excellent substitute should you not have shao hsing wine.
Makes 4 servings
Source: Simple Chinese Cooking by Kylie Kwong
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