Ingredients (for 4):- Chicken steak - 400 g
- Shallot - 6
- Cashew nuts - 100 g
- Garlic - 1 clove
- Red chili - 1
- Spring onion - 2 sprigs
- Salt - 1/2 tsp
- Soy sauce - 1 tsp
- Chinese yellow wine - 1 tsp
- Corn starch - 1 tsp
- Oil - 1/2 tbsp
- Sesame oil - 1/2 tsp
Procedures:
1. Peel the shallots and cut into quarters.
2. Chop the garlic finely.
3. Cut the red chili into pieces.
4. Cut the spring onion into sections, keeping only the white part.
5. Cut the chicken steak into pieces of about 2 cm size, then marinate with garlic, salt, Chinese yellow wine and corn starch. Add 1/2 tbsp of oil to mix well 10 minute before cooking.
6. Put the cashew in a saucepan, then add cold oil to just cover the nuts. Cook the cashew in low heat, taking out when it starts to turn golden.
7. Use tissue paper to soak up the extra oil, and allow the cashew to cool down.
8. Use a tablespoon of oil left and heat the wok to high heat, then add the shallot.
9. Add the chicken and continue to stir-fry quickly.
10. Add the red chili and soy sauce.
11. Add the spring onion.
12. Add the sesame oil and a bit of corn starch with water, then serve.
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