A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from ‘Cooking with Love’ by Friends of Karen, Inc Does not include marinating time.
I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today’s newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.
I fancied some sweet & sour chicken with a good quantity of nice thick sauce but couldn’t seem to find a recipe so came up with this. I used Bill Hilbrich’s recipe#2641 as a starting point for the sauce. It makes a generous size dish for two with lots of sauce for the rice / couscous or you could use say 500g of chicken and divide it four ways.
This is my version on how to cook perfect rice….every grain will cooked to perfection…not one will stick together and you can make fried rice dishes right away with no problems!! Note: you will need a saucepan with clear glass lid…as there is to be no peeking! Can easily be doubled….cooking time a guesstimate.
I saw this on The People’s Cookbook and just had to try it. It was submitted by Lily’s grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it’s way into The Peoples Cookbook. It’s a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.
