Friday, August 13, 2010
Chicken (cut into small pieces) - 1
Cashew nuts - 10-15
Mushrooms (sliced) - 5
Onion (cut into wedges) - 1
Ginger (cut into strips) - 3 tbsp
Garlic (chopped) - 2 cloves
Dried chilies (cut into 1-inch lengths) - 2
Soy sauce - 1 tbsp
Oyster sauce - 3 tbsp
Cornstarch - 1 1/2 tsp
Chinese cooking wine - 2 tbsp
Salt to taste
Pepper to taste
Marinate chicken with soy sauce, oyster sauce and cornstarch and set aside.
Heat some oil over medium heat and stir fry cashews until golden brown. Remove and keep them separately.
Add in onions, ginger, garlic and dried chilies into the oil and stir until fragrant.
Add marinated chicken and stir fry until chicken is no longer pink.
Put in the mushrooms and stir briefly before adding cooking wine.
Season with salt and pepper and let gravy boil and thicken.
Once chicken is cooked, add in the cashew nuts and stir.
Dish out and serve with warm rice.