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Saturday, March 5, 2011

Cashewnut Fried Chicken

                        For all you Chicken lovers, here is one more to add to your menu.  I remember years ago when I used to order this from Esquire Kitchen, slurrp.

                 Ingredient

                 600 gm                   whole chicken leg, debone
                   5 - 10                     Dried Chillies, wash & cut into two
                     1                           Star Anise [just pluck off 2 - 3 as quite strong]
                     2                           Spring Onion bulb [discard leaves]
                 100 gm                     Cashew Nuts, fried

                   Marinade chicken with the following

                      1/2 Tabsp             Light Soya Sauce
                      1 Tabsp                 Water
                     1  1/2 teasp             Sugar
                       1 teasp                   Sesame Oil
                     1/8 teasp                  White Pepper powder
                      1 Tabsp                   Corn flour

                                      Marinade the chicken, cling wrap & put in the Fridge for 30 minutes.

                      Seasoning

                      150 ml                      Water
                       1/8 teasp                 Salt
                         1 Tabsp                 Sugar
                         1 Tabsp                 Black Soy Sauce
                         2 Tabsp                  Light Soya Sauce
                         1 Tabsp                 Oyster Sauce
                         1 Tabsp                 Corn Flour

                        Method
  1. Marinade chicken for 30 minutes in the fridge.
  2. Remove chicken & thaw for 15 minutes.
  3. You can either fry the cashew nuts with or without oil, till golden brown.  Dish out.
  4. Heat a wok till hot. Pour sufficient oil in the wok & immediately put in the marinaded chicken [theorically speaking, oil must be enough to cover the chicken] give it a quick stir, then dish out & drain oil well from chicken. We were told that this is the way most Chinese Chefs do to make the meat Tender.
  5. Heat wok with 2 Tabsp oil, fry the dried chillies & star anise for a short while then add in the chicken meat & half the portion of the seasoning [stir seasoning first to incorporate the corn flour well].
  6. Add the spring onion bulbs then the balance of the seasoning & bring to a boilCheck for taste, adjusting salt & sugar if necessary.
  7. Sprinkle the fried cashew nut.  Dish out.
                             Till my next post, xoxo, Ophelia

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