Signature dish: Vietnamese chicken cashew
Posted by Roy Tomeij | Filed under Cooking
I thought it would be nice to share my “signature dish”, which everyone seems to like. It’s a Vietnamese dish, with a name I couldn’t remember.
Needed (for 4 servings):
- 2 large onions
- 3 bell peppers (green, red, yellow)
- 5 garlic toes
- 2 chili peppers
- ± 450 grams (or 1 pound) of chicken fillet
- oyster sauce
- fish sauce
- sugar
- 3 scallions (spring onions)
- vegetable oil (I suggest using arachis oil (a.k.a. peanut oil))
- ± 100 grams (or 3.5 ounces) of unsalted cashews
Clean the peppers and onions and chop them in fairly large pieces (2 cm/¾ inch square). Do the same for the chicken fillet, only in slightly smaller pieces.
Remove the seeds from the chili peppers and chop them in small pieces. Peel the garlic toes and chop them up real fine. Heat some oil in a wok and fry the garlic and chili peppers for a short while. Now add the chicken and fry until the chicken is done.
Add the bell peppers and onions and fry, but not too long (they shouldn’t become soft). In the meantime prepare the sauce by putting oyster sauce, fish sauce and sugar in a bowl. Use as much as you like, but I like mine without too much sauce. I suggest using oyster sauce, fish sauce and sugar on a 10:1:2 ratio (oyster:fish:sugar).
Now add the sauce and cashews and heat for a few minutes. Taste it, and decide wether it needs more sauce or sugar. When done, distribute chopped scallions over it. Serve with white rice.
Enjoy!
Tags: chicken, recipe, vietnamese
