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.
Recipe
- 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 ^_^'
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6 comments:
enaknya , aku jg suka neh yg ayam kacang mede . asikkk !
Lovely dish. I love having toasted cashew nuts thrown in with a gong bao chicken. x
it's funny hey! it is everywhere in Aus too!!! I like adding fried chili or fresh chili as well to it.
Love this dish as I love cashew nuts. :)
This is served a lot here in the US also. Looks delicious!
Foggy= cannot wait for the dish to cool down after cooking. Heee heee....signs of a hungry and impatient food blogger.
Nowadays, I can't be bothered to wait...wait...wait in order to take a good photo too.
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