Usually we think the place of origin of Cashew origin should be the usa, so It’s still a costly ingredient for cooking in china. Therefore we didn’t cook it at home often. But for the wedding banquet, we usually can see this dish:Cashew Chicken.also well known as Sautéed Diced Chicken and Cashew Nuts.It is a simple Chinese-American or Chinese dish that combines chicken (deep-fried or stir-fried, depending on the variation), cashews, and a thick oyster sauce.
Ingredients for Cashew Chicken :
1/2 cup cashew nuts
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
5 slices ginger
1/4 onion (cut into small square pieces)
1 small green bell pepper, about 4 oz. (cut into small square pieces)
Marinate for Cashew Chicken :
1/2 teaspoon rice wine
1 teaspoon corn starch
1 teaspoon baking soda
Tips: BAKING SODA is the secret weapon to make any meat–chicken, beef, pork–tender
Baking soda serves two purposes:
- to rid the chicken of any potential smell (I am sure you have had bad experiences eating chicken with a foul chicken-y odor,
- to tenderize the meat. Just by looking at my pictures, you can tell that those chicken breast cubes are silky and tender. For the detailed instructions, please follow my Cashew Chicken recipe below.
Sauce for Cashew Chicken:
3/4 teaspoon soy sauce
1/2 tablespoon oyster sauce
3 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste
3 dashes white pepper powder
Method to cook Cashew Chicken:
1,Marinate the chicken meat with the baking soda for about 15-20 minutes and then rinse the chicken thoroughly. (Please do make sure that the chicken is properly rinsed clean of the baking soda.)
2,Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for another 15 minutes.
3,Mix the sauce together and set aside for later use.
4,Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5,Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6,Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7,Add in the cashew nuts and do a few quick stirs.
8,Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.
One of the things I like so much about cashew chicken is that it is a good base recipe from which one can easily expand. Several people suggested the addition of some ginger and onion greens, which I agree works well and I’ve added in this recipes. I’ve also enjoyed it with some fresh chopped pineapple thrown in, giving it some sweetness. Others have added vegetables such as broccoli or snow peas. Note that the amounts are all approximate,like most natural cooks I know, just “eyeballs” it. But with these ingredients, in approximately the right proportions, it’s hard to go wrong.
Anyway, once you try out my Cashew Chicken recipe, I am sure you will never go back to the gooey, sticky, starchy Cashew Chicken from your neighborhood Chinese joints again!
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