Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 180 gm chicken (thigh or breast)
- 1 clove garlic, minced
- ½ onion
- 1 to 2 stalks (about 120 gm) celery
- ½ carrot, julienned
- 5 to 6 canned baby corns, roughly chopped
- 1 tsp shaoxing wine
- 70 gm unsalted cashew (notes below)
- spring onion, for garnish
- 1 tsp salt-reduced light soy sauce
- ½ tsp sugar
- ½ tsp corn flour (corn starch)
- white pepper, to taste
- 1 tsp oil
- 3 Tbsp unsalted chicken stock
- 2 tsp salt-reduced light soy sauce
- ½ tsp sugar
- 1 tsp corn flour (corn starch)
- Cut chicken into bite-sized chunks. Mix with marinade for about 15 minutes.
- With a knife, tear away the tissues from celery. By doing so, you won’t taste any woody texture while consuming. Chop celery into thick slices diagonally. Cut the carrot into thick strips. Drain out the baby corns from the can and discard the water. Chop them into chunks. Set aside.
- Heat oil over medium heat. Add chicken and stir fry until the colour changed and cooked through. Sprinkle Shaoxing wine. Stir to combine. Set aside.
- In the same pan, add oil. Saute onion, garlic, carrot and celery. Add baby corns. Toss back the chicken. Stir to combine. With a lid on, Cook about 1 minute. Remove the lid. Pour in the sauce and combine. Cook to your preferred consistency. Remove from the heat. Stir in the cashew. Garnish with spring onion. Serve hot. Enjoy!
- It’s a quick meal. I used the store-bought baked and unsalted cashew from a nearby supermarket. If you use raw cashews, you can bake them in a preheated oven at 180C/350F for about 10 minutes, or until they are lightly brown. Beware not to wait until too dark as inner cooking will continue after you remove them from the oven. Or you might use a lightly heated wok without any oil to pan fry them.
- Baked cashews are much healthier than deep-fried ones. Yet they are equally crunchy and tasty.
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