Cashew Chicken

This is one of the first few dishes that I made when I started cooking and I think it remains one of my favourite 'cuz of the addition of cashew nuts.



Well, the only difference is that I added more water as the previous one was pretty dry.
I love nuts in most of my food!

Recipe can be found here.

Chicken Balls

Ingredients

1. 200g minced chicken
2. 1/2 tbsp light soy sauce
3. 1/2 tbsp corn starch
4. 1/2 tsp hua tiao jiu
5. 1 tsp sesame oil
6. Dash of white pepper
7. 1/3 tsp baking powder

Directions

1. Marinade chicken with the above ingredients for 30minutes and roll the minced mixture into balls.
2. Boil them.

White Fungus Soup

Bought a premix spice bag from Fairprice and I wanted something easy to cook so I made this soup. I cheated and didn't add any chicken with bones inside so I added a chicken stock cube.
I made my own chicken balls but you can get the ready made ones.

Ingredients

1. 10g white fungus (soak in hot water)
2. 1 canned button mushrooms
3. 200g chicken balls 
4. Premix spice bag
5. 1 tbsp wolfberries
6. 1 cube chicken stock
7. 1.5l of water
8. 1 tbsp DOM liquor.

Directions
Add all the ingredients except for Dom into pot and simmer for 1 hour. Stir in DOM after that.

Cashew Chicken

Cashew Chicken Recipe (腰果鸡丁)

Never dared to eat green pepper as I thought that it would taste pretty disgusting but I actually liked it.   Recipe via rasamalaysia

INGREDIENTS:

1. 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
2. 1/2 cup cashew nuts
3. 1 small green bell pepper, about 4 oz. (cut into small square pieces)
4. 5 slices ginger (mum likes thin strips)
5. 1/4 onion (cut into small square pieces)

MARINATE:

1. 1 teaspoon baking soda
2. 1 teaspoon corn starch
3. 1/2 teaspoon rice wine

SAUCE:

1. 1/2 tablespoon oyster sauce
2. 3/4 teaspoon soy sauce
3. 3 tablespoons water
4. 3 dashes white pepper powder
5. 1/2 teaspoon sugar
6. 1/2 teaspoon rice wine
7. 1/8 teaspoon sesame oil 
8. Salt to taste

METHOD:

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

First attempt

My first attempt in whipping up 3 dishes and a soup.
Am mad tired after that but I am bored of my granny's steamboat style way of cooking. She cooks that every single day since 2 years ago. 

The tofu looks quite disappointing here but mum thought that the soup and the tofu tasted the best of all the dishes.
I liked the cashew chicken though.



Braised brocolli with scallops

Cashew Chicken

Steamed tofu

Old Cucumber Soup