![]() Make sure you tilt the wok to leave the oil behind. Turn off the heat and take the chicken out. If the chicken is fully cooked at this moment, it will be overcooked when we mix it with the sauce. Inside is still a bit raw, which is perfect because we will cook it furthermore. It will take about 2-3 minutes for the chicken to change color. If you stir too soon, the starchy coating will come off and stick to the wok badly. Give it 8-10 seconds for the starch to set before you start stirring. Add some oil and toss it around to create a nonstick layer. Turn the heat to high and heat the wok until it is smoking hot. 3 cloves of garlic, thinly sliced, 1 inch of ginger, thinly sliced. 2 tbsp of the diced white part of the scallion. Mix thoroughly and set it aside.īesides that, I also prepared 1/2 of a bell pepper, 2 stalks of celery. In a bowl, combine the following ingredients: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, 1 tbsp of ketchup, 2 tbsp of water. Set it aside and we will quickly make a sauce. The cornstarch will create a starchy layer that will preserve the moisture of the meat while cooking so your chicken will come out nice and juicy. Gently rub for a few minutes or until the chicken feels velvety. Marinate it with 1/3 tsp of salt and 1/3 tsp of baking soda, some white pepper to taste, 2.5 tsp of cornstarch, and 1.5 tbsp of Chinese cooking wine. 1/2 of a bell pepper, cut into bite size.Once you learned, you don’t need to order it from take out anymore. This cashew chicken takes about 15 minutes to cook and it is super delicious. Keep mixing for another 2-3 minutes or until the chicken is cooked through Then, add the bell pepper and the roasted cashews. Pour in the sauce and introduce the chicken back into the wok. Stir over medium heat for a couple of minutes. Turn the heat back on medium, use the remaining oil to saute the garlic, ginger, scallion, and celery.Add the chicken and stir for 2-3 minutes or until the chicken changes color. ![]() ![]() ![]()
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