I have had the good fortune of tasting the most amazing food while traveling for work in countries like Turkey, Spain, Italy, Malaysia, United Emirates and Morocco. But inevitably by the 2nd week, I’d be missing Chinese food. I remember frantically looking for a pack of instant noodles on the streets of St. Petersburg. When the craving hits, it feels as if it were life and death. Aiya, you can’t take the China out of the girl la.
I was about to eat leftovers for lunch today when I suddenly craved for Chinese food. To satisfy the urge, I made a quick stir-fry. It was a simple dish, but very delicious. It really hit the spot for me.
Everyone should own a wok and try stir-fry. It’s one of the fastest and simplest ways to prepare any food.
Spicy Chicken with Cashew Nuts
3 tablespoons oil
4 cloves garlic, minced
1/2 small onion, cut into halves
6 finger-length dried red chilies, seeded
1/2 cup roasted cashew nuts, rinsed and drained
15 oz skinless chicken thigh or breast, cut into bite size
3 scallion, trimmed and cut into 1 1/2-in lengths
1 tablespoon cornstarch
3 tablespoon soy sauce (or Maggi seasoning sauce / Golden Mountain sauce)
2 tablespoon Chinese Cooking Wine + 1 tablespoon for marinating
1 1/2 teaspoon fish sauce
2 teaspoon xylitol or sugar, or to taste
Marinate the chicken pieces with 1 tablespoon of wine for 10 to 20 minutes. Drain and pat dry with paper towel. Mix the cornstarch into the meat. (You can omit this step if you want to save time, but it does make the chicken taste better.)
Heat up a wok and add the oil. When the oil is heated, add the garlic, onion, dried red chilies and stir-fry until fragrant or when you smell the spicy aroma of the chilies. Add the cashew nuts and follow with the chicken. Stir-fry the chicken until the surface turns opaque. Add all the ingredients for the Sauce into the wok and continue to stir-fry until the chicken is cooked. Stir-in the scallion, dish out and serve immediately with steamed rice.
Recipe inspired by rasamalaysia