From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Re: cashew chicken recipe
Date: 10 Apr 92 00:39:15 GMT
Article-I.D.: netcom.=jsj+dk.ekman
Organization: Home for the Terminally Infirm

In article <1992Apr9.000452.5201@ux1.cso.uiuc.edu> swg8890@uxa.cso.uiuc.edu (Satomi  Wakita) writes:
>Could someone post the recipe for Chinese cashew chicken?  Also, what
>part of the chicken is best to use in this recipe?

Here's one from my recipe file.  It probably came from some book, but I
can't now remember which one.  I used to buy whole chickens and
laboriously bone them for this dish.  Now I'd be more inclined to use
chicken breasts, boned if I am feeling flush.

    **************************
    ***** Cashew Chicken *****
    **************************

    Categories: Chicken         Main dish       Chinese        

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       3        cup   chicken, cut in 1/-inch cubes                     
       1        Tbsp  cornstarch                                        
       1        Tbsp  soy sauce                                         
       1        Tbsp  sherry, dry                                       
       1        ea    garlic clove, minced                              
       3        ea    ginger root slices the size of quarters           
       2        Tbsp  oil                                               
       1/2      cup   onions, yellow, cut the size of cashews           
       1/2      cup   bamboo shoots, cut same as onions                 
       1/2      cup   celery, cut same as onions                        
       1/4      cup   snow peas, cut as onions                          
       1        cup   mushrooms, cut same as onions                     
       1        Tbsp  cornstarch                                        
       1        Tbsp  soy sauce                                         
       1        tsp   sugar                                             
       5/8      cup   chicken broth                                     
                      sesame oil, few drops (optional)                  
       1        cup   cashews, warmed to 200 deg F.                     

    DIRECTIONS  ------------------------------------------------------------

    Mix chicken with 1 tablespoon cornstarch, 1 tablespoon soy sauce,     
    1 tablespoon dry sherry, garlic, and ginger root.  Add 2 tablespoons  
    oil and mix again.  Let stand 20 minutes before cooking.              
                                                                          
    Meanwhile, cut up the vegetables:  yellow onions, bamboo shoots,      
    celery, mushrooms, and snow peas.  Try for a uniform size, about the  
    size of a cashew.                                                     
                                                                          
    Salt and saute onions, bamboo shoots, and celery with 2 tablespoons   
    oil until browned and done, scraping the bottom of the pan to minimize
    sticking.  Add vegetables and mixed gravy ingredients (1 tablespoon   
    cornstarch, 1 tablespoon soyce sauce, 1 teaspoon sugar, 5/8 cup       
    chicken broth, and optionally, the sesame oil), stirring until        
    thickened.  Garnish with cashews.                                     
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California