Recipe: Chicken with Cashew Nuts

Called ‘Gai Phad Met Ma-Muang’ in Thai, this is a great winter dish and is considered one of the best Thai dishes for foreigners to taste. Its flavour betrays its Chinese origins. Use a variety of sauces and oils to get that rich, authentic taste.

Ingredients

Boneless chicken, thinly sliced  400g

Medium sized onion, finely chopped 1/2

Spring onions 2

Cashew nuts (roasted) 10-12

Whole dried chillies 4

Mushrooms (fresh and cut into squares) 200g

Cornflour 3 tbsp

Water 3 tbsp

Oyster sauce 3 tbsp

Soya sauce 1 tbsp

Sesame oil 1 tbsp

Chilli oil 1 tbsp

Method

In a bowl coat the chicken with cornflour, adding water.

Take a pan and pour 1 cup vegetable oil. On medium heat fry the chicken pieces until the colour changes.

Place the fried chicken on oil absorbent paper.

In a frying pan or wok heat 1 tbsp vegetable oil. Add onions and cook till transparent.

Add mushrooms, oyster sauce, chilli oil, soya sauce, sesame oil and stir fry for 5 minutes.

Now add chicken, spring onions, cashew nuts and toss for another 2 minutes.

Lastly, mix dried chillies.

Serve with boiled rice.

Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com. Follow her on twitter @cheflingtales.

 

Published in The Express Tribune, Ms T, December 30^th, 2012.

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