![]() ![]() The traditional version of cashew chicken is stir-fried in a wok. Then transfer to a mortar and pestle to grind.Cashew chicken ( Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. Stir for about one minute until fragrant. To toast them, add to a dry pan, wok or skillet over medium heat. We can’t call it Kung Pao Chicken if there’s no Sichuan (or Szechuan) pepper! They provide delicious mouth-numbing heat! Find them in Asian grocery stores and supermarkets, or Chinatown shops (even gourmet chains such as Whole Foods). You can also add in diced celery, sliced carrots and/or zucchini! Sichuan peppercorns ( Szechuan pepper) Chinese wine (Shaoxing) - to substitute you can use any of the following: dry sherry, gin, rice wine vinegar, apple cider vinegar.įor the stir fry, I’ve included broth red and green bell peppers (or capsicums) and the traditional roasted peanuts.Chinese black vinegar - or a good quality balsamic vinegar can be used instead.Dark Soy Sauce - adds beautiful colour and flavour to the sauce!.Regular soy creates a really salty sauce for this recipe. ![]()
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