Some day I will manage to recreate the perfection that is Koh’s Chicken Cashew nut, but until then I have to make do with my (more than) adequate stand in.
I’ve been adding to and modifying this recipe for about six months and I’ve finally reached a point at which it has become a regular dish on my dinner rotation. It’s very simple, and easily edited to suit mushroom lovers or chilli haters or people who think onion is the devil’s food. However, I’ve yet to discover a stand in for oyster sauce so, to the vegetarians out there, I ask you – what do you use?
Ingredients (Serves 2/3)
3 dessert spoons corn flour
1 teaspoon rice wine
1 teaspoon sesame oil
150g baby corn
4 dessert spoons oyster sauce
5 dessert spoons soy sauce
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne pepper
1 large chilli, chopped finely
2 teaspoons black pepper
Chunk of ginger (6-10cm, depending on your tastes), grated
2 garlic cloves, chopped finely
Half teaspoon sesame oil
Handful of cashews per serving
Steps to deliciousness
1) Chop the chicken into bite-sized chunks, and add the rice wine and corn flour.
2) Fry the chicken until fully cooked through with 2 dessert spoons vegetable oil and 1 teaspoon sesame oil.
3) Remove the chicken from the pan.
4) Chop the vegetables.
5) Fry the onions until soft, add the corn and peppers.
6) In a bowl, mix 300ml of water with the oyster and soy sauces, cumin, coriander, cayenne pepper, chilli, black pepper, ginger, sesame oil and garlic.
7) Add chicken back into the pan, with the sauce.
8) Bring to the boil and simmer for 5 minutes while toasting cashews in another pan – don’t add them to the sauce, or they get soft and mushy in your leftovers (if there are any!)
9) Serve with rice or cous cous – I always use cous cous, as there is a lot of sauce in this dish, and it soaks it up beautifully.