Benefit from the traditional Chinese language-American dish Cashew Rooster. Our recipe brings collectively tender hen, crunchy cashews and a savory sauce for an unforgettable meal.
Cashew hen is a well-liked Chinese language dish, made with hen, cashews, and a wide range of different components. It’s a dish that has been round for hundreds of years and continues to be loved by many right this moment.
The mix of the savory hen, crunchy cashews, and flavorful sauce make this dish a favourite amongst Chinese language meals lovers.
Whether or not you’re on the lookout for a straightforward weeknight dinner or one thing to impress your visitors at your subsequent banquet, Cashew Rooster is certain to be a success!
Cashew Rooster Recipe
Benefit from the traditional Chinese language-American dish Cashew Rooster. Our recipe brings collectively tender hen, crunchy cashews and a savory sauce for an unforgettable meal.
Components for Cashew Rooster
- 225 g Rooster Breast boneless, skinless, chopped
- 50 g Cashew Nuts
- 1 Egg White
- 1 tsp Corn Flour
- 150 ml Water
- 1/2 tsp Sesame Oil
- 1 tsp Groundnut Oil
- 1 1/2 tsp Chinese language Rice Wine
- 1 1/2 tsp Mild Soy Sauce
- 1 tbsp Purple or Inexperienced Capsicum sliced (elective)
- as per style Salt
- few Coriander Leaves chopped (to garnish)
The right way to make Cashew Rooster
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Mix the egg white, sesame oil, corn flour and a pinch of salt in a bowl.
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Add the hen items and blend properly.
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Maintain it within the fridge for 10 to fifteen minutes.
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Warmth sesame oil in a pan over medium flame.
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Add the hen and stir-fry for a minute or two. Make sure the hen doesn’t follow the pan.
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Take away the hen items from the pan and drain extra oil.
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Warmth water in a pan over medium flame.
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When it begins to boil, add the hen items and cook dinner for two to 4 minutes. Drain properly.
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Warmth groundnut oil in a pan.
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Fry the cashew nuts for 45 seconds to a minute.
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Add the wine, crimson capsicum, soy sauce and hen.
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Stir-fry for two to three minutes.
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Garnish with coriander leaves.
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Serve with rice.
