1/3 cup rice wine or dry sherry
2 tbsp light soy sauce
1 egg white
2 tbsp cornstarch
1/4 tsp ground white pepper
1 lb skinless chicken, cut into one-inch, cubes
2 tbsp lemon zest
1 tbsp minced garlic
2 tsp minced ginger
1 fresh habanero chile, stem and seed, s removed, minced
3 tbsp sugar
1/4 cup lemon juice
1 cup chicken stock or broth
1 peanut oil
1 tbsp cornstarch mixed with
2 tbsp water
1 cup roasted cashew nuts
Directions
* Substitute 1/4 ts ground Habanero chile.
Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg
white, cornstarch and white pepper. Toss the chicken in the mixture
and marinate for 10 minutes.
Combine the remaining white wine, remaining soy sauce, 1/2 of the
lemon zest, the garlic, ginger and Habanero chile in a bowl. Then mix
in the sugar, lemon juice and broth to make a sauce.
Heat the oil to 350 degrees and fry the chicken for a couple of
minutes or until lightly browned. Remove and drain.
Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic
mix and stir fry for 10 seconds.
Add the sauce and bring to a boil. Slowly stir in just enough
cornstarch to thicken. Return the chicken to the sauce, add the
cashews, and heat.
Garnish with the remaining lemon zest and serve.
Heat Scale: Hot
From: Chile Pepper Magazine, April, 1994. Typed by Syd Bigger.
Servings: 4 servings
Lemon Cashew Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Nut
The History of Recipes
It is quite feasible to trace the history of recipes way back into history, at least as far into history as early Egypt, and maybe further still. Having said that, sadly, these old records were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later, we find some recipe books from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes of those days. For the centuries that followed, the powerful and wealthy competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. However, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cookbooks are in great demand, due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Lemon Cashew Chicken recipe.
