Kung Pao chicken, broccoli and cashew nuts




This is a nice and spice lively sauce that you want to pick yourself up and get yourself going dish. The broccoli and the nuts add texture to this and the heat in the sauce gives it that lift that makes it all just so wonderful.

6tbsp vegetable oil
110g/4oz cashew nuts
1 tsp dried red chilli flakes
1 tsp Sichuan peppercorns
2 garlic cloves, chopped
2tbsp fresh ginger, chopped
½ onion, finely chopped
250g/9oz diced chicken
250g/9oz broccoli florets
3tbsp soy sauce
3tbsp dry sherry
3tbsp rice wine vinegar
2tbsp caster sugar
90ml/3fl oz cold water
1tbsp corn flour
2tbsp water

First get your chilli flakes and Sichuan peppercorns and grind them up. If you have a pestle and mortar use that, if not a rolling pin on a chopping board, but get them as fine as you can.

Next try and get a little colour on the nuts, just brush a little oil around the wok and almost dry fry the nuts. Then remove them from the pan and place them to one side.

Now take the rest of the oil and get that in the wok and get it smoking hot. Now add the chicken, garlic, ginger and onion and stir fry for 2 or 3 minutes. Then add the chilli and Sichuan powder mix and stir fry until the chicken is  pale golden-brown on all sides. Then add the broccoli florets and just stir them in .

Now whisk together the soy sauce, sherry, rice wine vinegar and caster sugar together. Add that mixt to the wok and stir to coat everything in the wok. Then add the water and just let it come to the boil.
Finally to finish the dish mix 1tbsp corn flour to 2tbsp water and add that to the wok stirring it in so the sauce thickens. And finally add the nuts let everything warm through and you are ready to serve. 

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