Chef Ken Hom's Chinese New Year recipes
- Serves 4
- 450g boneless chicken breasts skinned
- 1 egg white
- 1tsp Salt
- 2tsp cornflour
- 280ml groundnut or peanut oil or water
- 1tsp groundnut or peanut oil or water
- 50g cashew nuts
- 1tbsp Shaoxing rice wine or dry sherry
- 1tbsp light soy sauce
- 1tbsp spring onions finely chopped, to garnish
For the chinese sausages
- 2 cups of long grain white rice
- 6 Chinese pork sausages
- 2 or 3 Eggs
- 1 ½tbsp groundnut oil
- salt and freshly ground black pepper
- 2tbsp oyster sauce
For the cashew chicken
- STEP 1
Cut the chicken breasts into 1cm (½ inch) cubes.Combine them with the egg white, salt and cornflour in a small bowl, and put it in the refrigerator for about 20 minutes.
- STEP 2
Heat a wok until it is very hot and then add the oil.When the oil is very hot, remove the wok from the heat, and immediately add the chicken pieces, stirring vigorously to keep them from sticking.When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl.Discard the oil.
NOTE: If you prefer to use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 4 minutes, quickly drain the chicken and all of the water in a stainless steel colander set in a bowl. Discard the water.
- STEP 3
If you have used the wok, wipe it clean. Re-heat or heat the wok until it is very hot, add the 2 teaspoons of oil. Then add the cashew nuts and stir-fry them for 1 minute.
- STEP 4
Then add the rest of the ingredients. Return the chicken to the wok or pan and stir-fry the mixture for another 2 minutes. Garnish the dish with the spring onions and serve at once.
For the comforting Rice with Chinese Sausage
- STEP 1
Put the rice in a heavy bottom medium-sized pot. Pour in enough water to cover the rice about 1 inch. Bring the rice to a boil and continue to cook until most of the water has evaporated. Reduce the heat to the lowest point possible, cover tightly and cook for 2 minutes.
- STEP 2
Cut the sausages diagonally into 2 inch slices. Put the sausages on top of the steaming rice, cover again tightly and continue to cook for 15 minutes. The rice and sausage will cook slowly in the remaining steam. Turn off the heat and let it rest still covered for another 15 minutes before serving.
- STEP 3
Heat a frying pan until it is hot, add the oil and break the eggs into the pan, salt and pepper them and fried until crispy. Remove and set over kitchen paper. Place an egg over each bowl filled with rice and sausage and drizzle with oyster sauce and serve at once.