| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken or 2 whole chicken breasts |
| 1/4 |
lb |
Raw cashew nuts |
| 20 |
sm |
Chinese mushrooms (or 1 medium-size can mushrooms) |
| 4 |
|
Stalks celery |
| 1/2 |
c |
Bamboo shoot tips (water packed in 15 oz-can) |
| 1 |
|
Yellow onion, thinly sliced |
| 3 |
tb |
Oil, approximately |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Thin soy sauce |
| 1 |
tb |
Oyster sauce |
|
|
Dash of pepper |
| 1 |
tb |
Cornstarch |
| 2 |
|
Green onions, slivered |
| 3 |
|
Thin slices ginger root, slivered |
| 2 |
c |
Oil for deep-frying |
INSTRUCTIONS
MARINADE
1. Skin and bone chicken. Cut into 2" x 1/2" pieces.
2. Sprinkle the chicken with each of the ingredients listed under
"marinade," mix well, then add the green onions and ginger. Marinate for 1
hour.
3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes,
drain and salt lightly.
4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and
discard stems. If you use canned mushrooms, omit this step.
5. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into
strips, julienne style.
6. Cut bamboo shoot tips into thin slices.
7. Peel water chestnuts (using potato peeler) and cut a little off the top
and the bottom of each one. Then cut them into thin slices and soak in
water to prevent them from turning dark. (Canned water chestnuts are
already peeled.)
8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water chestnuts
together, if you use fresh water chestnuts. (If canned ones are used,
stir-fry them separately in 1 teaspoon oil for 1-2 minutes, adding 2
teaspoons sugar.) Set aside.
9. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and yellow
onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set
aside.
10. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3
minutes. Add chicken stock, cover and cook for 10 minutes over medium
heat.
11. Add vegetables which have been previously set aside and bring to a fast
boil.
12. Thicken with a mixture made with the cornstarch and 2 tablespoon cold
water. Bring to a boil, cook for 1 minute and turn off the heat.
13. Add cashew nuts, mix thoroughly, and serve.
Serve alone, or with rice.
SOURCE: Chopsticks, Clever and Wok.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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