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| CHICKEN WITH SAKE, GINGER AND CASHEWS |
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| INGREDIENTS |
1 lb skinless chicken breast, cut in 3/4-inch cubes
2 oz carrots, cut in 1/2-inch cubes, partially
cooked in boiling water
2 oz celery, cut in 1/2-inch cubes, blanched in boiling water
2 oz red bell pepper diced to 1/2-inch pieces,
blanched in boiling water
2 oz white onions diced to 1/2-inch pieces
1/2 C cashews, toasted and unsalted
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| INGREDIENTS: SEASONINGS |
2 T vegetable oil
1 t ginger, peeled and finely sliced
2 T sake
1/3 C chicken stock
2 T oyster sauce
1/2 t Kosher salt
2 t cornstarch, dissolved in 2 T of water
1/2 t sesame oil
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| INGREDIENTS: MARINADE |
1 t Kosher salt
pinch white pepper
1/4 C water
1 t cornstarch
2 T vegetable oil
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| METHOD |
| Marinate chicken with first three ingredients, tumbling, until water
and seasonings are well absorbed. Let rest for about 5 minutes.
Sprinkled cornstarch to coat chicken well, and then add oil and mix a
bit. Set aside.
Heat up wok and add the 2 tablespoons of oil.
Add the chicken pieces and immediately the ginger, and cook for
about five minutes on high heat, stirring constantly.
Add all the vegetables and the sake and continue cooking on high
heat for another five minutes.
Add the stock, oyster sauce, kosher salt and the dissolved
cornstarch and cook until thickened.
Finally add the cashews and the sesame oil, stir and remove
from heat. Serve immediately. |
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