This is a very common restaurant chicken dish ~ Chicken fried with Cashew Nut. In Cantonese it's called 'Kung Po Kai Ting'. 'Kung Po' means that the dish is a bit spicy with add-on dried chillies and 'Kai Ting' means diced chicken. The capsicum and the cashew nuts make the dish crunchy and this dish pairs very well with a bowl of hot white rice.
- 250 gm chicken thigh, deboned and cubed
- 5 dried chillies
- 4 slices young ginger
- 1 capsicum, cut
- 1 onion, cut into wedges
- Cashew nuts lightly toasted
- Sesame Oil
Seasoning for chicken cubes
- 1/2 tsp each of salt and sugar
- 1 tsp each of oyster and light soya sauce
- 1/4 tsp dark soya sauce
- 3/4 tsp cornflour
- a dash of pepper
- Saute the dried chillies and ginger till fragrant with sesame oil.
- Toss in the seasoned chicken, stir-fry till cooked. Sprinkle in some water if necessary.
- Toss in the capsicum and onion, mix well.
- Test for taste and mix in the cashew nuts.
- Dish out and serve immediately with rice.
I'll be off for a short vacation and will only be back at my computer in early April. See you folks, then!