John Myers
Ingredients for 4 servings:
- 500 g chicken breasts (alternatively pork schnitzel or fillet)
- 1 can cashew nuts (approx. 150 g) or peanuts
- 2 onions, diced
- 1 tbsp soy sauce
- 1 tsp salt (halve this amount if using salted peanuts)
- 1 pinch(s) of pepper
- 4 tbsp oil
- ½ cup water
- 1 tbsp starch flour (potato starch or cornstarch)
- 1 tsp sugar
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Chinese style
Cut chicken or pork into strips or cubes and toss with a relatively large amount of salt and soy sauce. Fry the diced onions and the meat in a pan with heated oil. Deglaze with water (even if the meat isn’t cooked through) and thicken with cornstarch. Season to taste. Add the canned cashews or peanuts and, without further cooking, keep warm with the lid on for 15 minutes (on stovetops, don’t leave them on the hot plate, just let the edges touch the plate. On ceramic hobs, you can leave the pan on the switched-off hob; on gas hobs, some heat will come from neighboring burners that are still in use) – this will cook the meat thoroughly. Serve with rice. Note: The sauce should now turn light brown due to the soy sauce and the roasting residue. Interestingly, the sugar gives the dish its ‘exotic’ flavor. You can also refine and season it – if available and desired – with 100 ml of whipped cream and a little cayenne pepper or small rings of freshly sliced chili/pepper peppers (Thai) or 125 ml of coconut milk and lemongrass (Balinese).
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