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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Sichuan cashew chicken Recipe] |
Sichuan cashew chicken
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| Artist: |
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Yield: |
2 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 8
| oz | Chicken breasts | | 1/2
| | Egg white | | 1
| tsp | Cornstarch | | 1
| pinch | Salt | | | Oil for fying | | 3
| | Green peppers | | 3 1/2
| oz | Bamboo shoots (parboiled) | | 2
| oz | Cashew nuts | | 1
| tsp | Garlic, chopped | | 1
| tbsp | Rice wine | | 1
| pinch | Msg (optional) | | | SAUCE | | 1
| tbsp | Soybean paste | | 1
| tbsp | Soy sauce | | 2
| tsp | Sugar | | 1/2
| tbsp | Vinegar | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Dice the chicken breasts into ?inch pieces. | | 2 | Dip in the egg white and then in the cornstarch mixed with a pinch of salt. | | 3 | Heat some oil until fairly hot and fry the diced chichen. | | 4 | Drain. | | 5 | Slice the peppers in half vertically. | | 6 | Remove the seeds , stems and pith. | | 7 | Cut into ?inch squares. | | 8 | Cut the parboiled bamboo shoots to the same size as the peppers. | | 9 | Mix the sauce ingredients together in a bowl. | | 10 | Fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. | | 11 | Heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. | | 12 | Add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. | | 13 | Stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. //kent |
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