Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chicken breasts -- skinned,
- boned, cut into 1" squares
1 tb Corn starch
1 lg Egg white -- beaten until
- slightly foamy
3 tb Peanut oil
1 c Raw cashew nuts
1 Fresh ginger knob (1") --
- peeled, minced
2 Green onions -- chopped
1/2 ts Indonesian hot pepper paste --
- up to 1 ts
2 ts Hoisin sauce
1 tb Pale dry sherry
1/2 ts Salt
1 ts Sesame oil
1 ts Sugar
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 chicken and corn starch 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:
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 tb 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.
