A popular combination that works extremely well .

Time preparation 15 minutes , cooking times 15 minutes

A few chunks of pineapple will add extra to the dish .

350gr chiken breasts , sliced into 1 inch

15gr , 1 tablespoon salt

15ml olive oil

15ml light light soy sauce

1/2 tsp sugar

oil for deep frying

100cashew nuts

2 spring onions

1 small onion

peeled and cubed

2.5ml fresh ginger root peeled and sliced

2 cloves of garlic , sliced

75gr manger tout

50gr bamboo shoots , thinly sliced

sauce

10ml 2 tab;lespoon 15ml / 1 tbsp hosin sauce

200ml (just over 1/3 pint )chiken stock

pinch monosodium / granamalte opitional

method

10ml 2 tablespoon cornflour

15ml /1 hosin sauce

200ml just over 1/3 chiken stock

pinch monosodium . granamate (opitional )

method

Roll the chiken pieces in cornflour. discard the remaining cornflour.

2. mMthe seasonal ingredients together and pour over chiken . leave to stand for 10 minutes .

3. heat oil for deep frying fry cashew nuts until golden brown . Remove the nuts and drain on kitchen paper .

4. Heat 30ml /2 tbsp oil in a wok and stir frythe oniions , ginger and garlic for 2-3 minutes. Remove the fried ingredients

5. Add manage tout and bamboo shoots and stir fry for 30 minutes . Remove the fried ingredients.

6. Add 15ml, 1 tbsp oil in a wok and fry the chicken for 3 or 4 minutes. Remove the chicken.

7. Clean the wok and add a further 10ml /2 tbsp oil and return chicken , cashew nuts and fried onions etc. to the wok.

8. Prepare the sauce by mixing the cornflour , Hosin saain sauce , chiken stock and monosodium gratamate together .

9. Pour over the chiken . mix well and cook until the sauce thickens and becomes transparent .

.

• Uncategorized