This is the simplest version of this delicious dish — the texture and taste of chicken and cashews is delightful. You can also stir-fry a couple of large dried chillies, deseeded and roughly chopped, and add a pinch of Sichuan pepper at the end.
To make the marinade, mix together the shaoxing, oil, soy sauce, ginger, sea salt and sugar, add the chicken, and leave to marinate for 20 minutes.
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds, or until fragrant, then add the chicken mixture, spreading it evenly around the wok. Cook undisturbed for 1 minute, allowing the chicken to start browning, then stir-fry until the chicken is lightly browned all over. Add the celery and stir-fry for 1 minute, then swirl in the stock and continue frying until the chicken is just cooked through and the sauce has thickened slightly. Transfer to a plate and sprinkle with cashews to serve.
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