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Sunday, December 9

Chicken with candied cashews

Sugar, granulated
¼ cup
Water
¼ cup
Cashews, unsalted, roasted
¾ cup
Vegetable oil
2 tablespoons
Garlic, minced
2 cloves
Scallion, minced
1
Ginger, fresh, minced
1 tablespoon
Soy sauce
3 tablespoons
Sugar, light brown
1 tablespoon
Cornstarch dissolved in water
¾ teaspoon +
2 teaspoons H20
Lemon juice, freshly squeezed
1 tablespoon +
½ teaspoon
Salt

Butter, unsalted
2 tablespoons
Olive oil, extra virgin
¼ cup +
drizzling
Chicken thighs, boneless, skinless, fat trimmed, cut into 1-inch pieces
4
Pepper, freshly ground

Onion powder
¼ teaspoon
Garlic powder
¼ teaspoon
Celery seeds
½ teaspoon
Celery ribs, tender stalks, thinly sliced
¼ cup
Celery leaves
¼ cup
Rice, steamed

  1. Line a small baking sheet with parchment paper. 
  2. In a small saucepan, combine the granulated sugar and ¼ cup water. 
  3. Bring to a boil over moderately high heat, swirling the pan, until a rich brown caramel forms, about 4 minutes. 
  4. Stir in the cashews until coated. 
  5. Quickly spread the nuts on the baking sheet, keeping the separate; let cool. 
  6. Break off any large pieces of caramel, and reserve for a snack. 
  7. In a small saucepan, combine the vegetable oil, garlic, scallion, and ginger. 
  8. Cover and cook over low heat for 1 minute. 
  9. Remove from heat, and let stand, covered, for 10 minutes. 
  10. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. 
  11. Add the soy sauce, brown sugar, and ¼ cup water, and bring to a simmer over moderate heat. 
  12. Whisk in the cornstarch mixture, and simmer over low heat, whisking until thickened, about 30 seconds. 
  13. Remove from heat, add 1 tablespoon lemon juice, and lightly season with salt. 
  14. In a medium saucepan, melt the butter in ¼ cup olive oil. 
  15. Season the chicken with salt and pepper, and add to the saucepan.
  16. Cook over moderate heat, turning, until white throughout, about 5 minutes. 
  17. In a small bowl, combine the onion and garlic powders, celery seeds, and ½ teaspoon salt. 
  18. In another small bowl, toss the sliced celery and leaves with the remaining ½ teaspoon lemon juice and a drizzle of olive oil; season with salt and pepper. 
  19. Transfer the chicken to shallow bowls, spooning the sauce over the chicken; top with candied cashews, and season with celery salt. 
  20. Scatter the celery salad on top, and serve with rice.

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