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Chicken with Cashews and Ginger

Chicken with Cashews and Ginger recipe

I ventured into our local Chinese supermarket yesterday. I was actually looking for a tin of Water Chestnuts but found a pack on Mono-sodium Glutamate (MSG) for 95p. We are aware that there were scar stories a few years ago, but everything in moderating and all that...

Ingredients:-

2 Tbsp of Cornflour
1 Tbsp of Brown Sugar
400ml of Chicken Stock
2 Tbsp of Soy Sauce (Gluten free here)
2 Chicken Breasts, cubed
100g of Brown Mushrooms, sliced
1 Small Green Pepper, sliced
225g of tinned sliced Water Chestnuts
½ Tsp of Mono-sodium Glutamate (MSG)
1 ½ Tsp fresh Ginger, minced (Home grow, it doesn’t get much fresher than that!)
4 Spring Onions, sliced
100g of Cashew Nuts
2 Cloves og Garlic, minced
1 Onion, finely diced
Oil to fry
Salt & Pepper

Method:-

(1) Mix the Cornflour, Brown Sugar, Chicken Stock and Soy Sauce to make a smooth paste.
(2) In a large flat bottomed wok or frying pan, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
(3) Add the Onion and fry until translucent.
(4) Add the Mushrooms, Pepper, Water Chestnuts and Ginger, frying until the Pepper is tender.
(5) Return the Chicken to the Wok and stir.
(6) Add the Mono-sodium Glutamate and then the Cornflour mix.
(7) Add the Spring Onions and bring to a simmer.
(8) Cook and stir until sauce is thickened, 1-2 minutes.
(9) Add the Cashew Nuts stir in and allow to simmer for a minute or so.

We served this over Rice Noodles with a few deep fried Noodles to garnish. Dressed with a little extra Ginger and a sprinkle of Paprika. This was as near to and authentic Chinese style dish as we can imagine. We were like a pair of little kids “Oh that’s so good, nom nom nom”. Etc!!!!!

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All Day Breakfast #4556

This looks like a plated representation of gluttony. But we only really eat one meal a day and sometimes we fancy something simple, i.e. not experimental! Although if you read on, quite a few of the items are our own creations…...

Working around the plate from 12 O'clock.

(1) Home made Gluten free (fried) Bread. This recipe had a typo and should have use warm water. So we ended up with quite a dense and flat loaf. But it held up well to frying, certainly better than the Mayo based version we usually bake.

(2) Tokneneng. A battered boiled Egg recipe from the Philippines we're very keen on.

(3) Bacon. We’ve not got around to curing our own Bacon yet, but it’s on the to-do list. When next we have a bit of spare cast I’ll order some Potassium Nitrate from a home curing website I know. (No I’m not ordering flours of Sulphur and Carbon Black, so no need to inform the Bomb Squad – The base ingredients for Gun Powder, for those who don’t know!)

(4) Hash Browns. The last stragglers in the freezer, so we cleared a bit of space!

(5) Baked Beans. Sadly these were from a tin. But again it’s not beyond the bounds of possibility that we will make our own at some stage….

(6) Yellow Sticker Pork & Bramley Apples sausages. Please don’t tempt me into buying a DIY Sausage extruder. That’s effectively how Sue and I met. When I worked in the Butchers one of my main functions was sausage making. I used to stop by at the pub where Sue was the Chef for a pint on my way home. Often covered in Pork mince!

(7) Fried Mushrooms. I’m pretty sure we’d get in trouble if we filled the spare room with well rotted Horse Manure. So growing enough Mushrooms at home to cover the amount we eat is probably a no-go…..

Out of shot we had DIY Tomato Ketchup and DIY Brown Sauce. Because we’re a bit sad like that!!!!

I've linked all the recipes we used. But the direct links are below, if you need them.

Gluten free Bread - http://www.eatwellonuc.org.uk/index.php/recipes/514-white-loaf-instructions-printing-error

Tokneneng - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng

DIY Tomato Ketchup - http://www.eatwellonuc.org.uk/index.php/recipes/501-diy-tomato-ketchup

DIY Brown Sauce - http://www.eatwellonuc.org.uk/index.php/recipes/492-diy-brown-sauce-gluten-free
 

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