Thursday, December 9, 2010
Ayam Cah Mete - Chicken & Cashew Nuts Stir Fry
This dish appears in most Chinese menu in Indonesia, but I hardly (if not never) see it in Hong Kong. I love the hearty chicken chunks with the crunch and nuttiness (duh!) of the cashew nuts. Cauliflower is quite a common addition to this dish, but I decided to add large green chillies for an extra kick of heat, and refreshing tang.
- 2 boneless thigh chicken fillet, remove skin and cut into bite sized pieces
- 1/2 onion, thinly sliced
- 1 garlic, crushed
- 1/2 cm ginger, crushed
- 1 large green chilli, remove seeds, cut into chunks
- a handful of roasted cashew nuts
- vegetable oil, corn flour, water, light soy sauce, sugar, white pepper
Mix chicken chunks with corn starch, light soy sauce, sugar and white pepper. Saute garlic, ginger, onion and green chilli in hot vegetable oil until fragrant, add chicken chunks, add cashew nuts, adjust seasoning if necessary, add water if you want more "sauce", add corn starch diluted in water if you want the "sauce" to be thicker. Serve with steamed rice.
If you see a "foggy" photograph again such as this one, it's probably because I couldn't find a decent photo to post.
Opppps. Sorry ^_^'