I was intrigued by this recipe from Kylie Kwong mainly due to the combination of chicken, cashews, and cucumber. I only have 1 of her cookbooks so it's out of the same one, Simple Chinese Cooking. I loved the color contrast but had no idea what it would taste like.
As soon as I started making it I was even more intrigued/skeptical since the marinade for the chicken was essentially sherry, corn starch, water and salt. I'm game for just about anything though so I gave it a whirl and I have to say this is one of the best dishes I've had out of her cookbook to date.
There is a lot of salt in this dish though (1 tsp in the marinade and 2 tsp in the dish while cooking) so have lots of water, wine, or both available.
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