Farewell dinner for a good friend

Had a good friend over at our place for a farewell dinner as she was leaving for Sydney to pursue her law studies. Here are the dishes that I cooked that night:

Clockwise from top right: drunken prawns, chicken with cashew nuts and bell pepper, pork loin with preserved mustard and xiaobaicai with shitake mushrooms.

I'll be sharing the recipe for chicken with cashew nuts and bell pepper below.

Ingredients:1 boneless & skinless chicken breast, about 300g (cut into small cubes)
1/2 cup unsalted cashew nuts
1 small bell pepper ( any color here is fine, most prefer green so that the dish looks more colorful, but I prefer yellow as it has the most vitamins compared to its other colored family members, cut into small square pieces)
Couple of slices of ginger
1 yellow onion (cut into small square pieces)

Marinate:1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine

Sauce:1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste

Method:Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. Make sure that the chicken is properly rinsed clean of the baking soda.

Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.

Mix the sauce together and set aside.

Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.

Stir-fry until you can smell the pepper flavors then add the chicken meat back in.

Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.

Add in the cashew nuts and do a few quick stirs. Dish out and serve.

Enjoy!

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