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Cashew Nut Chicken (yiu Gwoh Gai)

Cashew Nut Chicken (yiu Gwoh Gai) is a chicken recipe made with Bamboo Shoot Tips Water, Oil Approximately, Salt, Sugar, and Chicken Stock. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 3 tbsp
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 2 tbsp
• 3/4 tsp
• 1/2 tsp
• 1 tsp
• 1 tbsp
• 2 cup
• 1/2 tsp

Method (preview)

1. 1

   Sprinkle the chicken with each of the ingredients listed under “marinade,” mix well, then add the green onions and ginger.

2. 2

   Marinate for 1 hour.

3. 3

   3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes, drain and salt lightly.

4. 4

   4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems. If you use canned mushrooms, omit this step.

5. 5

   Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3 minutes.

6. 6

   Add chicken stock, cover and cook for 10 minutes over medium heat.

7. 7

   11. Add vegetables which have been previously set aside and bring to a fast boil.

8. 8

   Thicken with a mixture made with the cornstarch and 2 tablespoon cold water.

9. 9

   Bring to a boil, cook for 1 minute and turn off the heat.