Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…□ Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Making Cashew ChickenĬashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh). But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots. I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken. It’s super simple, see directions here: How to Velvet Chicken. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below). It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants. While you’d never drink it straight, when used cooking, it completely transforms. It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined). You’ll have it on the table faster than ordering home delivery, it’s healthier ( way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right? □ The secret ingredient is Chinese Cooking WineĬhinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out. No false promises here! Just read some of the glowing reviews from the many people who have tried this. This is takeout made at home that truly stacks up to your favourite Chinese restaurant. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Cashew Chicken Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience! You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. We like to serve the shrimp on a bed of either white rice or rice noodles Other great sides could be egg rolls, vegetable spring rolls, or fried rice.A saucy chicken stir fry with cashews, this is a terrific combination of flavours. However, if you already coated them in sauce, you can just reheat it in the microwave. The high oven heat allows the breading to crisp up while assuring that the shrimp won’t become overcooked.Īnother option for reheating breaded shrimp is to place them on a broiler pan and heat them in a 350 degree Fahrenheit oven for 10-15 minutes. The best way to reheat fried shrimp is under a broiler. The dish is made complete with a topping of candied nuts, in this case cashews, adding another layer of flavor and crunch. This allows the shrimp to be crispy and golden brown, without the texture being too heavy or bready.Īfter frying, the shrimp are tossed in a tangy, creamy lemon-honey sauce. In our recipe, we use a batter of egg and cornstarch. The key to making crispy shrimp is to coat them in batter and deep fry them. One thing is for certain after you make this sweet and savory dish at home, you will never want to pay restaurant prices for it again! This dish has also made its way into the popular Asian restaurant franchise, Panda Express. It is widely popular on the west coast, primarily in the San Francisco area, where fresh shrimp is plentiful. Where did Honey Cashew Shrimp originate?Īlthough it’s primarily served in the United States, this shrimp dinner originates from Hong Kong. This Asian dish is a success with kids as well, thanks to it sweet taste. The Cashew Shrimp is one of the best Asian recipes you can make, its great served over rice with some steamed veggies on the side. The shrimp is plump and tender, the sauce is creamy, while the cashews and chewy and crunchy. This meal is also irresistible, because of all the great and different texture going on. Personally, we are huge fans of the sweet and savory combo. Honey Cashew Shrimp is one of our favorite shrimp recipes.
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