Lightly Salted Stir-Fried Chicken and Cashew Nuts
- 1 large piece Chicken thigh meat (skinless)
- 1/3 tsp Salt
- 1 tbsp Sake
- 1 tbsp Katakuriko
- 50 grams Cashew nuts
- 10 cm Nagaimo
- 1 Japanese leek
- 100 ml Water
- 1/2 tsp plus Chinese soup stock
- 2 pinch Salt
- Cut the leek into 1.5 cm long pieces.
- Peel the nagaimo and cut into 1.5 cm dice.
- Cut the chicken into 2 cm dice and add salt, pepper and sake to preseason.
- Dissolve the soup stock base and salt in water.
- Add enough vegetable oil to a frying pan to cover the cashew nuts, and shallow fry them over low heat.
- Stir it up occasionally.
- When the nuts are just lightly browned, take them out of the pan, leaving the oil.
- Coat the chicken with katakuriko.
- Add the chicken to the frying pan and shallow fry it, stirring to separate the pieces, until lightly browned.
- Remove the chicken from the pan.
- Drain off most of the oil, and stir fry the leek and nagaimo.
- When they are more or less cooked...
- Add the chicken and cashew nuts and continue stir frying.
- Add the Step 2 mixture and bring to a boil.
- Thicken with katakuriko slurry dissolved in water (about 1/2 teaspoon of katakuriko).
- Taste and adjust the seasoning with salt and pepper.
chicken thigh, salt, sake, katakuriko, nuts, water, salt
Taken from cookpad.com/us/recipes/153521-lightly-salted-stir-fried-chicken-and-cashew-nuts (may not work)