Cashew Chicken (Cashu Chiken) Recipe

Ingredients:

• 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade:

• 1 egg white
• 1 teaspoon salt
• 1 teaspoon cornstarch (corn flour)
• 5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
• 2 ounces (50 grams) cashew nuts
• 2 teaspoons dry sherry or rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:

1. Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.
2. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes.
3. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
4. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.
5. Remove the chicken from the wok and set aside.
6. Clean the wok with a paper towel and add one tablespoon of oil.
7. When the oil is ready, add the cashews and stir-fry them for about 1 minute.
8. Add the chicken, and the sherry/soy sauce mixture.
9. Stir-fry the dish for about another 2 minutes.
10. If you don't like raw spring onions, you can add them to the dish at this time.
11. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

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Steamed Chicken (Steemed Chiken) Recipe

Ingredients:

• 1 whole chicken, about
• 2 1/2 lb. (1 kg)
• 1/4 tsp. (1 g) fennel seed
• 4 tsp. salt, or to taste
• 1/4 tsp. (1g) Dahurian angelica root, chopped, if available
• 5 oz (150g) scallions chopped
• 1/2 tsp. whole Sichuan peppercorn
• 5 tsp. (25g) fresh ginger, shredded
• 1/2 tsp. whole Sichuan peppercorn
• 1/4 tsp. (2 g) cloves
• 3 1/2 tbsp wine

Directions:

1. Wash the chicken.
2. Mix together the salt, half the scallions, and half the ginger, and rub over the chicken inside and out.
3. Mix together the remaining scallions and ginger, the cloves, fennel seed, angelica, ground peppercorns, and rice wine, and place in the chicken cavity.
4. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours.
5. Remove from the heat and let cool.
6. the seasonings in the body cavity.
7. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.

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Bourbon Chicken (Borbun Chiken) Recipe

Ingredients:

• 4 small skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large clove garlic, minced or put through a garlic press
• 1 small onion, finely chopped
• 2 tablespoons chicken broth
• 2 tablespoons bourbon whiskeysalt and pepper, to taste

Directions:

1. Melt the butter with the olive oil in a heavy skillet.
2. Sauté the garlic and onion until onion is transparent.
3. Remove garlic and onion from skillet with a slotted spoon.
4. Brown the chicken breast halves on both sides.
5. Return garlic and onion to skillet, add the chicken broth and bourbon.
6. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
7. Makes 2 to 4 servings, depending upon appetites.

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Bean and Pumpkin Curry on Jasmine Rice Recipe

Ingredients

• 300g pumpkin cubed into 2cm cubes
• 20 green beans
• 200 ml coconut milk
• 2 tablespoon Thai red curry paste
• ½ cup bamboo shoots
• 1 lemon grass stalk finely chopped
• 2 tablespoon peanut butter
• 1 tablespoon sugar
• 10 sweet basil leaves
• 1 cup of Jasmine Rice

Directions

1. Wash rice in running water and ad to saucepan with 3 cups of boiling water and cook until ready.
2. Cook pumpkin, by either boiling, steaming or microwaving.
3. Blanch beans in boiling water and refresh in cold water.
4. Heat wok or saucepan and add a little coconut milk when hot add the curry paste, lemon grass, peanut butter and sugar stirring until mixture smells fragrant.
5. Add pumpkin beans and bamboo shoots then the remainder of the coconut milk and simmer for 5 minutes.
6. Serve on top of jasmine rice…Delicious.

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Bang Bang Chicken (Baang Baang Chiken) Recipe

Ingredients:

• 9 oz (250g) chicken breasts and thighs
• 1 tbsp mushroom soy sauce (or substitute superior soy sauce)
• 1 tsp.scallions, shredded
• 1/8 tsp. ground Sichuan Peppercorn
• 1 tsp. sesame paste
• 1/2 tsp. sesame oil
• 2 tsp. chili (chilli) oil
• 1/2 tsp. sesame oil
• 1tsp sugar
• 1/4 tsp.MSG(optional)

Directions:

1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked.
2. Remove, drain, and let cool.
3. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers.
4. You may cut the skin into strips also.
5. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
6. Mix together the sesame paste, chili oil, sugar,soy sauce, MSG (optional), ground peppercorns and sesame oil.
7. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.

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Beef with Satin Egg (Beaf with Saitin Egs) Recipe

Ingredients:

• 10 1/2 (300g) boneless veal or beef sirloin
• 5 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp.scalllions, chopped
• 1/4 tsp ginger, chopped
• 2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
• 1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
• 2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)

Directions:

1. Wash the beef and cut into 1 inch (3mm) chunks.
2. Beat the eggs and mix in the salt MSG (optional), pepper and scallions.
3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked.
4. Remove and drain well.
5. Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp.
6. Heat until the oil surface ripples.
7. Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add.
8. Stirring to make a thin gravy.
9. Sprinkle with the sesame oil.
10. Add the eggs and cook, stirring, until they are scrambled but still soft.
11. Remove and serve.

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