Spicy Szechwan Chicken With Cashew Nuts-Kung

Recipe Ingredients

3		Chicken breasts - skinless, boneless cut into 1 inch chunks
1 tablespoon	15ml	Cornstarch
		White of 1 large egg-beaten - until slightly foamy
3 tablespoons	45ml	Peanut oil
1 cup	237ml	Raw cashew nuts
1		Fresh ginger - root - peeled and mi
2		Green onions - chopped
1/2 teaspoon	2.5ml	Indonesian hot - pepper paste - see r, up to 1
2 teaspoons	10ml	Hoisin sauce
1 tablespoon	15ml	Pale dry sherry
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Sugar

Recipe Instructions

Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes.

Meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown.

Drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden.

Drain over the wok and set aside on paper plates.

In the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute.

Add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve.

INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version)

Hot water--sufficient to cover the peppers. White vinegar--sufficient to make a paste

Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender. Blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily. Add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated.

Yield: about 1/2 cup.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.