Cashew chicken is a dish of Chinese cuisine, an evolution of the original chicken with peanuts. It is an excellent example of a recipe that contains different textures and flavors. It must be made in the wok and cooking must be quick to prevent the chicken from losing softness. Personally I love to consume this preparation with a bowl of rice and a bowl of Chinese cabbage (pak-choi) sautéed with oil, a crushed clove of garlic, sesame seeds, all shaded with Shaoxing rice wine. INGREDIENTS -1/2 chicken breast - 1 egg white - 1 teaspoon of white flour - vegetable oil - salt - a handful of cashews - 1 tablespoon of rice wine - 1 tablespoon of soy sauce - finely chopped spring onion (only the green part)
PREPARATION - Clean the chicken breast by removing the skin. Cut the chicken into 1 cm pieces. - In a bowl add the chunks of chicken, a pinch of salt, flour and egg white. Mix and refrigerate for 10 minutes. - Heat the wok and pour some oil into it. Quickly cook the chicken with all the marinade, continuing to turn it for a couple of minutes. Keep the chicken aside and clean the wok with a piece of kitchen paper. - Pour a teaspoon of oil into the wok and add the cashew nuts, turning them over. When they are golden brown pour the rice wine and the soy sauce. Add the chicken, continuing to turn it over. When the sauce has thickened, turn off the heat, add the spring onion, turn over carefully and serve immediately.
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