Kylie Kwong gets a fair run in our house. By that I mean her book is forever down off the bookshelf. If you have all the ingredients in your pantry (which I do - one whole shelf is fully stocked with asian goodies) the rest is simple. Preparation is most important in all her recipes so it pays to read before you start! The cooking is so quick so you need to have everything measured and chopped before you start. This serves 4 as a main or 6 as part of a banquet. This is a virtual dinner I am cooking and sending to my sister for her birthday. Happy Birthday Jen!
2 tablespoons of shao hsing wine (or dry sherry)
2 tablespoons of cornflour (cornstarch)
1 tablespoon cold water
1 teaspoon sea salt
800g chicken thigh fillets
1 medium sized cucumber
1/4 cup vegetable oil
1 cup unsalted roasted cashew nuts
6 cloves of garlic ( which seems like a lot I used 3 very large cloves) finely diced
2 tablespoons shao hsing wine (or dry sherry)
2 teaspoons of sea salt
3/4 cup finely sliced spring onions
(this can be quiet salty so reduce the amount of salt by half or to your taste but it will need a certain amount of salt to balance the dish so don't forget to taste before serving)
What to do…
Combine the Marinade ingredients into a mixing bowl and mix to a smooth paste.
Cut chicken into bite sized pieces and mix thoroughly into marinade, cover and leave in the fridge for 30 minutes.
Cut the cucumber in half length ways and scoop out the centre seeds with a teaspoon.
Place cucumber cut side down on the board and slice thinly and set aside.
Heat 2 tablespoons oil in a wok until it shimmers add half chicken mixture and quickly stir fry for 1 minute.
Remove with a slotted spoon and set aside and do the same with the remaining chicken.
Pour into the wok the rest of the oil and stir fry nuts and garlic over a medium heat (ensure the garlic does not burn by stirring constantly).
Cook for 30 seconds then add the chicken.
Increase the heat
Pour in wine and cook for 30 seconds
Add salt and cook until chicken is cooked through or lightly browned
Add cucumber and most of the spring onion (reserving some for garnish)
Stir through for 10 seconds.
Arrange in a dish sprinkle with spring onions.
Serve with rice. For all you chicken lovers out there looking for a yummy stir-fry, do yourself a favour, try this. Yumo!