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This is enough for a “small” serving: for two people as a single course, or part of a larger meal.
quantity | ingredient | step | ||
10 ml | rice wine or dry sherry | 1 | ||
10 ml | soya sauce | 1 | ||
2 g | cornflour | 1 | ||
240 g | chicken breast | 2 | ||
7 g | dried shiitake mushrooms | 3 | ||
70 g | cashew nuts or walnut kernels | 4 | ||
80 g | snow peas | 5 | ||
40 g | spring onions | 6 | ||
25 g | green capsicum | 7 | ||
150 ml | water | 9 | ||
4 g | chicken stock powder | 9 | ||
12 g | cornflour | 9 | ||
8 ml | light soya sauce | 9 | ||
5 g | salt | 9 | ||
pepper | 9 | |||
1 | green or red chili, cut in thin strips | 10 | ||
coriander | 11 | |||
sesame oil | 14 | |||
Start 45 minutes before serving.
All the preceding steps can be done significantly ahead of time. The following must be done pretty quickly:
It's very easy to burn the cashews when frying them. The oil temperature should not exceed 120°, and when you have achieved the final colour, the nuts will carry on browning. I solve this problem by putting a wet sponge cloth on the draining board of the sink. When the nuts are ready, I put the frying pan on the sponge cloth, which cools it down very quickly (producing a lot of steam in the process, of course).
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