Chicken with Celery and Cashew Nuts

Name: Chicken with Celery and Cashew Nuts
Cuisine: Chinese
Ingredients: ⅓ teaspoon salt; 1 tablespoon Shaoxing wine or medium-dry sherry; ½ cup roasted cashew nuts; 2-3 large garlic cloves, sliced diagonally; 3 scallions, cut into 1-inch sections, white and green parts separated; 1 teaspoon sesame oil; ¼ teaspoon sugar; 2 teaspoons Shaoxing wine or medium-dry sherry; 12 ounces skinned and boned chicken breast, cut into slices about ⅓ inch thick; 1 teaspoon cornstarch; 1½ teaspoons cornstarch; 2 teaspoons thin soy sauce; 4 ribs celery, cut diagonally into slices about ⅛ inch thick; Salt; 5 tablespoons water; 1 tablespoon egg white; 1 tablespoon oyster sauce or 2 teaspoons thick soy sauce; 2 teaspoons vegetable oil; 5 tablespoons vegetable oil

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

This is a combination that greatly pleases the Western palate. The Chinese also like it, but don’t necessarily always include the cashew nuts. The crunchiness of the celery and the nuts provides contrast to the tenderness of the chicken. Texture is the essence of Chinese cooking.

Ingredients

12 ounces skinned and boned chicken breast, cut into slices about ⅓ inch thick
5 tablespoons vegetable oil

Method

Marinate the chicken. Add the salt, sugar, soy sauce, pepper, and wine or sherry to the chicken and mix to coat. Sprinkle with the cornstarch, add the egg white, and stir to coat well. Leave to stand for 15-20 minutes. Blend in the oils.
Mix together the sauce ingredients and set aside.
Heat the wok over a high heat until smoke rises. Add