- 3 tbsp. light soy sauce
- 1 tsp. Shaoxing rice wine
- Pinch of sugar
- Half tsp. salt
- 450g boneless chicken meat cut into bite sized pieces
- 3 dried Chinese mushrooms soaked in warm water for 20 mins
- 2 tbsp. veg or peanut oil
- 4 slices of fresh ginger
- 1 tsp. finely chopped garlic
- 1 red pepper
- 1 tbsp. light soy sauce
- 85g cashews
Got this recipe from a little book called ‘Everyday Chinese’ I used shitake mushrooms instead of dried ones – but have kept the method true to the book so note you can use fresh ones too!
You can also use dry sherry instead of the shaoxing wine.
Combine all the ingredients for the marinade in a bowl and marinate the chicken, covered for at least 20 mins.
If using dried mushrooms squeeze any excess water out and finely slice, discarding any rough stems and keeping the water used for soaking them to one side.
Heat the wok or frying pan and pan roast the cashews, remove and set aside.
Using the same wok or deep frying pan, pre-heat it and add 1 tablespoon of the oil (you need to have this pan really hot so when you add the oil it starts smoking). Add the ginger and stir fry very briefly until fragrant. Stir in the chicken and cook for 2 mins, or until it begins to turn brown. Before the chicken is cooked through remove and set aside.
Now in a clean wok or deep saucepan, heat the remaining oil and stir fry the garlic until fragrant. Add the mushrooms and red pepper and stir fry for 1 minute. Add about 2 tablespoons of the mushroom soaking water (or 2 tablespoons of plain water) and cook for about 2 mins, or until the water has evaporated. Return the chicken to the wok, then add the soy sauce and the roasted cashew nuts and stir fry for 2 mins(or until the chicken is thoroughly cooked).