Chicken Cashewnut

Ingredients

250g chicken breast meat, cubed 10 dried chillies, seeded and halved 1 onion, quartered 1/2 green capsicum, cubed 100g cashewnuts, deep-fried 2 tbsp oil 2 inches ginger, finely shredded Marinade for chicken: 1/2 tbsp light soy sauce 1/2 tsp sugar 1/4 tsp pepper 1/2 tbsp sesame oil 1/2 an egg white Sauce (combine): 1 tbsp Premium oyster sauce 1 tbsp light soy sauce 1/2 tbsp Worcestershire sauce 1 tsp cooking wine 1/2 tsp sugar or to taste 1 tsp sesame oil 1/4 tsp salt or to taste 1/2 tsp dark soy sauce 2 tbsp water Thickening (combine): 1/2 tsp corn flour 1 tbsp water Method Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside. Heat oil in a wok, sautee shredded ginger and fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.

This is what I cooked this morning for the ICT wives party at the Ekaku Apartment Hall. It was teamwork with Kak Mimi in charged of cooking rice, Ain cooked tomyam, Zaharah made stir fried vegetables and Zura did bubur kacang hijau for dessert.