Skip to main content

Cashew Nut Chicken~Kung Po Kai Ting




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.








Recipe for Cashew Nut Chicken ~ Kung Po Kai Ting

    Ingredients
  • 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

Method
  1. Saute the dried chillies and ginger till fragrant with sesame oil.
  2. Toss in the seasoned chicken, stir-fry till cooked.  Sprinkle in some water if necessary.
  3. Toss in the capsicum and onion, mix well.
  4. Test for taste and mix in the cashew nuts.
  5. 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!

Comments

  1. Wow Cheah! I grow up eating this dish regularly at my granny's place. Like like!

    ReplyDelete
  2. Cheah, I used to order this dish all the time at Esquire Kitchen. Their version put more dark soya sauce but I haven't eaten there for a long, long time.

    ReplyDelete
    Replies
    1. Yes, some places use quite a fair bit of dark soya sauce for this dish.

      Delete
  3. Hi Cheah, I really like the way you cook these kind of dishes. Full of nutrients in a plate. I can just have this dish with rice...

    ReplyDelete
    Replies
    1. Lazy people like me always try to cook the minimum dishes, so need to put more nutrients in the dish.

      Delete
  4. This is a very delicious dish that is a favorite with most people....yours looks so fresh!

    ReplyDelete
  5. Hi I'm Ana from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It's easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo for user of all the world look your recipes.

    We would love that you participate with some recipe like this.Look Amazing!

    Regards

    http://www.Fooduel.com

    ReplyDelete
  6. I e\really enjoy having cashew nuts this way too. Yours look as delish as the restaurant one.
    Hope you're having a lovely day. Happy Friday.
    Kristy

    ReplyDelete
    Replies
    1. Thank you, Kristy. Yes, I'm enjoying my holiday!

      Delete
  7. Mmmm.....this dish is perfect for dinner with rice. Love it.

    ReplyDelete
  8. Hi Cheah, delicious cashew nut chicken, my all time favorite. Yours look really good, picture like 3D. I feel like grab some from the screen... with extra rice too.LOL

    Have a nice weekend.

    ReplyDelete
  9. The stir-fry looks very appetizing, Cheah.

    ReplyDelete
  10. a classic Chinese dish that everyone also love it! Have a nice vacation..

    ReplyDelete
  11. I like this dish too and looking at your lovely dish makes me remember I have not eaten this dish for years!!

    ReplyDelete
  12. This was such a hit, everyone loved it! I added mushrooms and carrots and served with rice and a chives omelette. The sauce was fantastic. It's simply delicious! Thank you so much for the recipe! Will make it again and again :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…