MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cashew Chicken
Categories: Poultry, Vegetables, Nuts, Sauces, Mushrooms
Yield: 3 servings

MMMMM----------------------CHICKEN & BATTER---------------------------
1/2 lb Boned, skinned chicken
- thighs; in 1" pieces
1/3 c Cornstarch
2 tb A-P flour
2 tb Shaoxing rice wine

MMMMM--------------------------BREADING-------------------------------
1/2 c Cornstarch
1/3 c A-P flour
1/4 ts Baking powder
1/8 ts Baking soda

MMMMM----------------------------DISH---------------------------------
2 c Canola or peanut oil
1/2 Yellow onion; in 1" pieces
1 sm Carrot; peeled, in 1/2"
- dice
1 Celery rib; in 1" dice
4 oz (drained) canned whole water
- chestnuts or peeled jicama
- in 1/2" dice
2 oz (drained) canned whole straw
- mushrooms
1 tb Minced rehydrated garlic
+=OR=+
4 cl Fresh garlic; minced
1/2 c Granulated sugar
1/4 c Soy sauce
1 tb Oyster sauce
1 c Whole roasted cashews
1 tb Cornstarch mixed w/2 TB
- water
1 ts Sesame oil
1 pn MSG (opt)
Steamed rice (opt); for
- serving

In a medium bowl, combine the chicken, batter
ingredients and 2 tablespoons water. Mix them by hand
until the dry ingredients are evenly distributed.

In a separate medium bowl, sift together the breading
ingredients.

Working with one piece of chicken at a time, drop each
battered piece into the breading and lightly toss it to
coat. (Do not press the breading onto the chicken.)
Shake the excess breading off, then place the breaded
chicken onto a wire rack-lined baking sheet, leaving
space between each piece.

Heat the oil in a large wok or skillet to 325 degrees.
Gently drop the chicken into the oil one piece at a
time, spacing them out evenly. Let them fry,
undisturbed, for 7 to 8 minutes, until the pieces are
deeply golden brown, then remove them with a spider or
slotted spoon and transfer to a paper towel-lined tray
to drain.

Turn off the heat and carefully pour out oil into a
heatproof container or pot to discard once it cools.
Carefully scrape out any specks from the wok or pan with
a paper towel held by tongs. Do not rinse the wok.

Heat the wok over medium-high. Add the onion, carrot,
celery, water chestnuts, mushrooms and garlic. Stir-fry
until the garlic and celery become aromatic, about 2
minutes.

Push the vegetables to one side of the wok. Add the
sugar to the center of the wok and don’t stir it for
several seconds, to encourage it to caramelize a little.
Then add the soy sauce and oyster sauce, and stir until
the sugar has dissolved into the liquids. Toss the
vegetables into the sauce. Let the sauce come up to a
full boil and stir occasionally for 2 minutes, allowing
it to slightly reduce and thicken.

Stir in the fried chicken and cashews. Give the
cornstarch-slurry a stir and add it to the sauce,
stirring as it thickens. Remove from heat.

Stir in the sesame oil and MSG (if using), and transfer
to a serving platter. Serve with rice, if desired.

Recipe from Andrew Chiou

Adapted by Cathy Erway

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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