Provide distinctive piquancy, cashew accentuate the taste of meat
450gram chicken, discarding skin and bones, cut into pieces the size of a bribe
1 tablespoon cornstarch
310 ml chicken stock
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 tablespoon white wine
4 tablespoons hoisin sauce
50 grams of roasted cashew
4 scallions, sliced diagonally
How to cook
1. mix all ingredients except chicken with cashews and scallions.
2. put it in a concave dish, cover and cook on high for 7-9 minutes, stirring once in the middle of cooking time
3. If the sauce has thickened and become translucent cornstarch, add the peanuts and scallions.
4. cover the dish back and let stand for 2 minutes before serving
450gram chicken, discarding skin and bones, cut into pieces the size of a bribe 1 tablespoon cornstarch
310 ml chicken stock
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 tablespoon white wine
4 tablespoons hoisin sauce
50 grams of roasted cashew
4 scallions, sliced diagonally
How to cook
1. mix all ingredients except chicken with cashews and scallions.
2. put it in a concave dish, cover and cook on high for 7-9 minutes, stirring once in the middle of cooking time
3. If the sauce has thickened and become translucent cornstarch, add the peanuts and scallions.
4. cover the dish back and let stand for 2 minutes before serving