Cashew Chicken with a Twist

Cooking Instructions:

1. Marinate the Chicken:

   • In a mixing bowl, combine 450g of chicken chunks, 1 egg white, 1 tsp sesame oil, 2 tsp cornflour, and 1 tsp salt.
   • Mix everything thoroughly to ensure the chicken is well coated.
   • Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld.

2. Velvet the Chicken:

   • If using oil:
     • Heat a wok over high heat until very hot.
     • Add 300ml groundnut oil and let it heat until shimmering.
     • Carefully remove the wok from the heat, then add the marinated chicken. Stir quickly to prevent the chicken from sticking together.
     • After about 2 minutes, when the chicken pieces turn white, pour the contents into a stainless steel colander set over a bowl to drain. Discard the excess oil.
   • If using water:
     • Bring a pot of water to a rolling boil.
     • Add the marinated chicken and cook for about 4 minutes, or until it turns white. Drain as before.

3. Stir-Fry the Cashews:

   • Wipe the wok clean and return it to the heat, allowing it to get hot again.
   • Add 2 tsp groundnut oil to the wok.
   • Toss in 100g cashew nuts and stir-fry for about 1 minute, or until they are golden and fragrant.

4. Add Flavors:

   • Pour in 1 tbsp Shaoxing rice wine (or dry sherry) and 1 tbsp light soy sauce. Stir well to combine and let the flavors infuse for a moment.

5. Combine and Finish:

   • Return the pre-cooked chicken to the wok and stir-fry for another 2 minutes to heat through and mix the flavors.
   • Scatter 1 shredded spring onion over the top for a fresh finish.

6. Serve:

   • Serve your delicious cashew chicken immediately over rice or noodles, and enjoy a delightful meal!