Preparation:
Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes.
Meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown.
Drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden.
Drain over the wok and set aside on paper plates.
In the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute.
Add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve.
INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version)
Hot water--sufficient to cover the peppers. White vinegar--sufficient to make a paste
Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender. Blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily. Add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated.
Yield: about 1/2 cup. |
