Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1/2 cup cashews
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Special Equipment Needed:
- Wok or large skillet
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the chicken pieces and stir-fry until browned on all sides, about 5 minutes.
3. Add the garlic, ginger, and green onions and stir-fry for another minute.
4. Add the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and white pepper. Stir-fry for another minute.
5. Add the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
7. In a separate pan, toast the cashews over medium heat until golden brown, about 5 minutes.
8. In a small bowl, mix together the cornstarch and water to make a slurry.
9. Add the slurry to the wok and stir until the sauce thickens.
10. Add the toasted cashews and stir to combine.
11. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
High heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 14g
Protein: 38g
Sodium: 1230mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Cashews can be substituted with peanuts or almonds
- Shaoxing wine can be substituted with dry sherry or rice wine
- Light soy sauce can be substituted with regular soy sauce
- Oyster sauce can be substituted with hoisin sauce
Variations:
- Add vegetables such as bell peppers, carrots, or snow peas
- Add chili flakes for a spicy kick
- Use boneless chicken for a quicker cooking time
Tips and Tricks:
- Cut the chicken into small pieces for quicker cooking time
- Toast the cashews separately to prevent burning
- Use a slotted spoon to remove excess oil from the wok before adding the sauce
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the Wenchang Chicken with Cashews in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Pair with steamed vegetables or a side salad.
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or water
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked
Food Safety Advice:
- Make sure the chicken is fully cooked before serving
- Wash hands and surfaces thoroughly before and after handling raw chicken
Food History:
Wenchang Chicken is a popular dish from Hainan, a province in southern China. It is named after the city of Wenchang, where the dish originated.
Flavor Profiles:
Salty, savory, nutty
Serving Suggestions:
Serve with rice and steamed vegetables for a complete meal.
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Region: Chinese