Achal Cashews

Braised Chicken with Cashew


Broiler chicken 1000 gm
Light soya sauce 15 ml
Rice wine/dry sherry   30 ml
Dark soya sauce 15 ml
Sesame oil       15 ml
Cashewnut, split 1/2 tsp
Cornstarch 10 gm
Sugar   5 gm
Chinese mushroom, dry 30 gm
Peanut oil   50 ml
Ginger, peeled  6 slices
Chicken stock 250 ml
Cornstarch 10 gm
Spring onion 30 gm


1. Cut the meat into dices about 3/4 inches. In a medium sized bowl combine soya sauces, wine, sugar, cornstarch and the chicken and keep for 30 minutes.
2. Soak the mushrooms in warm water for 20 minutes and cut into halves.
3. Heat the wok until it is hot. Add the oil and ginger slices and stir-fry for 2 seconds.
4. Then add the cashewnuts, and mushroom with the chicken and stir-fry for 10 seconds.
5. Add the chicken stock and cornstarch and cook until it is done.
6. Discard the ginger pieces. Finish with sesame oil.
7. Remove and serve garnished with slices of green onion.

Accompaniment: Noodles or rice dishes, chilli vinegar and soya sauce.

Portion size: 300gm.

Portions: 4


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