{"id":27921,"date":"2019-05-29T10:56:07","date_gmt":"2019-05-29T15:56:07","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=27921"},"modified":"2024-05-26T20:36:06","modified_gmt":"2024-05-27T01:36:06","slug":"chinese-cashew-chicken","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/chinese-cashew-chicken","title":{"rendered":"Chinese Cashew Chicken"},"content":{"rendered":"\n

Chinese Cashew Chicken - amazingly tender pieces of chicken in a delicious sauce with cashew nuts and vegetables. <\/p>\n\n\n\n

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Cashew Chicken<\/strong><\/h2>\n\n\n\n

Probably one of my favourite dishes from the chinese. I love the flavours of this dish as well as the yummy cashews and nuts are a great addition to any diet.<\/p>\n\n\n\n

Most can be put off using them due to their high calories count, but a small portion is not too bad and can be enjoyed in many dishes when a sensible amount. <\/p>\n\n\n\n

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Velveting Meat for Stir Fries<\/strong><\/h2>\n\n\n\n

First things first though, In this recipe I will introduce some of you to a brilliant Chinese Method of cooking meat called \"velveting\" which keeps the meat really tender in stir fries etc.<\/p>\n\n\n\n

If you have ever wondered how the meat is never tough or dry in dishes you order from the Chinese then is most likely due to velveting.<\/p>\n\n\n\n

I was first introduced to this method by a friend who's wife just happens to be Chinese and owns her own Chinese restaurant. I was eager to give it a try myself and oh my gosh, what a difference it makes.<\/p>\n\n\n\n

There are various different methods of velveting out there, some involving lots of oil, some involve adding some baking soda (bicarb of soda), but for my healthier alternative, I like to use this method which is perfect for cuts of beef, chicken and pork for any stir fry or fast cooking of meat dishes you want to try. <\/p>\n\n\n\n

How To Velvet Chicken<\/strong><\/h2>\n\n\n\n

To velvet chicken - I marinate the chicken (meat) in a mixture of cornstarch, rice vinegar, water and salt, then once left for about 15 minutes, it's dropped into a saucepan of bubbling hot water and left for about 1-2 minutes until meat turns white, then simply remove with a slotted spoon and it can be stir-fried.<\/p>\n\n\n\n

 A very Simple easy technique but a method you will use again and again when doing fast frying recipes involving meat. <\/p>\n\n\n\n

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More Chinese Recipes<\/strong><\/h2>\n\n\n\n

Want some other delicious Chinese Fakeaway dishes to pair up with this Chinese Cashew Chicken? Then check out some of these:<\/strong><\/p>\n\n\n\n