---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CASHEW NUT CHICKEN (YIU GWOH GAI)
  Categories: Chinese, Chicken
       Yield: 8 servings
  
       3 lb Chicken or 2 whole chicken
            - breasts
     1/4 lb Raw cashew nuts
      20 sm Chinese mushrooms (or 1
            - medium-size can mushrooms)
       4    Stalks celery
     1/2 c  Bamboo shoot tips (water
            - packed in 15 oz-can)
       1    Yellow onion, thinly sliced
       3 tb Oil, approximately
     1/2 ts Salt
     1/2 ts Sugar
       2 c  Chicken stock
       1 tb Cornstarch
       2 tb Water
 
 -------------------------MARINADE-------------------------
     3/4 ts Salt
     1/2 ts Sugar
       1 ts Thin soy sauce
       1 tb Oyster sauce
            Dash of pepper
       1 tb Cornstarch
       2    Green onions, slivered
       3    Thin slices ginger root,
            - slivered
       2 c  Oil for deep-frying
  
   1. Skin and bone chicken.  Cut into 2″ x 1/2″ pieces.
   
   2. Sprinkle the chicken with each of the ingredients
   listed under “marinade,” mix well, then add the green
   onions and ginger.  Marinate for 1 hour.
   
   3. Heat 2 cups oil to 325 degrees and deep-fry cashew
   nuts for 5 minutes, drain and salt lightly.
   
   4. Boil Chinese mushrooms for 10 minutes, rinse,
   squeeze dry, cut off and discard stems.  If you use
   canned mushrooms, omit this step.
   
   5. Cut celery into 1 1/2″ pieces, then cut each piece
   lengthwise into strips, julienne style.
   
   6. Cut bamboo shoot tips into thin slices.
   
   7. Peel water chestnuts (using potato peeler) and cut
   a little off the top and the bottom of each one.  Then
   cut them into thin slices and soak in water to prevent
   them from turning dark.  (Canned water chestnuts are
   already peeled.)
   
   8. Heat wok, add 1 t. oil and stir-fry the bamboo tips
   and water chestnuts together, if you use fresh water
   chestnuts.  (If canned ones are used, stir-fry them
   separately in 1 teaspoon oil for 1-2 minutes, adding 2
   teaspoons sugar.)  Set aside.
   
   9. Heat wok, add 1 teaspoon oil and stir-fry
   mushrooms, celery and yellow onion for 3 minutes, with
   1/2 teaspoon salt and 1/2 teaspoon sugar.  Set aside.
   
   10. Heat wok, add 2 tablespoons oil and stir-fry
   marinated chicken for 3 minutes.  Add chicken stock,
   cover and cook for 10 minutes over medium heat.
   
   11. Add vegetables which have been previously set
   aside and bring to a fast boil.
   
   12. Thicken with a mixture made with the cornstarch
   and 2 tablespoon cold water.  Bring to a boil, cook
   for 1 minute and turn off the heat.
   
   13. Add cashew nuts, mix thoroughly, and serve.
   
   Serve alone, or with rice.
   
   SOURCE: Chopsticks, Clever and Wok.
  
 -----

Plain Text Version of This Recipe for Printing or Saving