Thursday, 17 November 2016
Chinese tonight: chicken satay, straw mushrooms and beansprouts in oyster sauce and red pepper and cashew stir fry
Chicken - legs in this instance
Sweet chilli sauce
Shaoshin rice wine
Rice wine vinegar
Chinese vegetable (or pak choi)
1. Cook the rice
2. In an oven dish mix peanut butter with a dash of peanut oil, sweet chilli sauce, chilli and soya sauce. Coat the chicken in the marinade and cook in the oven for about 30 minutes.
3. In 2 woks, fry chopped spring onion, garlic and ginger.
4. For the cashew nut mixture add red pepper, chilli flakes, soya sauce, rice wine vinegar, rice vinegar and stir fry. Add the chopped vegetable and stir fry again. Add a little water to create the steam. Finish by adding slaked cornflour to thicken the sauce and the cashew nuts.
5. For the mushroom mixture add a tin of straw mushrooms, a tablespoon of oyster sauce and a tiny splash of water, heat through then add beansprouts. Finish by thickenning the sauce (if required) with a little slaked cornflour.
6. Serve, scoff ...
This went down very well, but the chicken legs were fiddly, so next time I'll use diced thigh meat on a skewer.