Author Topic: Chicken Cashew Nut, Page 111 New EDC  (Read 3474 times)

Offline meganjane

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Chicken Cashew Nut, Page 111 New EDC
« on: April 14, 2014, 11:39:06 am »
There were a few steps in this dish and I had to really concentrate when reading the recipe.

It is very tasty, but the chicken (recipe calls for 400g and I had two chicken breasts which came to 450g) was cooked when the rice was, so I had to put it into another dish. There's also way too much rice, I'd reduce it to 300g next time.
I would also chop up all the garlic and ginger at the same time and just remove a spoonful for the sauce. Adding a chilli here would be nice.

My tweaks:
1. I added 2 Tbsp soy sauce to the chicken when it was mixed in with the garlic and ginger. Would definitely do this again. A tsp of sesame oil would also be nice.
2. I added the brine from the Bamboo Shoots to the liquid when steaming vegies.
3. I used all the steaming liquid to make the sauce and used 1 Tbsp cornflour.

4/5
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« Last Edit: April 14, 2014, 11:42:03 am by Cornish Cream »
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline judydawn

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #1 on: April 14, 2014, 12:00:52 pm »
Looks nice MJ.  I don't mind too much rice as I like to have frozen packs for quick meals or fried rice.
Judy from North Haven, South Australia

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Offline meganjane

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #2 on: April 14, 2014, 12:43:33 pm »
There's certainly enough to do that, JD. It's a great dish, I would make it again, but definitely add soy sauce and sesame oil to the chicken.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline JulieO

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #3 on: April 14, 2014, 10:49:33 pm »
Looks really good Meagan.  Must check out the recipe, will note your tweaks too.  ;D

Offline Kimmyh

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #4 on: April 15, 2014, 11:04:00 am »
Lovely photo MJ.

Offline emjrose

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #5 on: April 30, 2014, 03:00:27 am »
Although this recipe takes quite a long time to prepare from start to finish, we found it delicious and will definitely make it again. I used less rice (300g) and still had leftovers. The only thing that made me a little uncomfortable was that although the chicken was cooked well in the end with the vegetables, it was not cooked at the stage where the rice is ready to take out so I thought that raw chicken juices could have been in the rice.

Offline cookie1

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #6 on: May 02, 2014, 01:19:39 pm »
I don't blame you for being concerned, I would have been too.
May all dairy items in your fridge be of questionable vintage.

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Offline troupie

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Re: Chicken Cashew Nut, Page 111 New EDC
« Reply #7 on: May 03, 2014, 03:20:46 am »
I didn't end up getting the new book so don't have this recipe but I wouldn't like raw chicken juice either but like JD, I do like to cook extra rice and freeze it in meal size containers for when I am in a hurry.