This recipe traces its roots to Thai and Chinese cooking. This is the second time that I’m documenting this recipe—I’ve made it several times because it’s simple and very tasty, yet has no “artificial” ingredients.
Chicken, Cashews, and Miso in a Wok
Tori to Kashunattsu no Miso Itame
serves 3 to 4
Velveting the Chicken:
This marinade tenderizes the chicken and keeps it moist when you cook it, just like at a Chinese restaurant.
- 10 to 12 ounces boneless skinless chicken breasts, cut into 1″ cubes
- pinch of salt
- 1 Tablespoon sake
- 1 egg white
- 2 teaspoons potato starch or cornstarch
- 1 teaspoons sesame oil
- pot of boiling water, over high heat
In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Drop the chicken cubes into the boiling water and let them cook just until they turn white. Remove and drain. Use the marinating time to prepare the other ingredients.
- 2 Tablespoons akamiso (brown miso)
- 3 Tablespoons sugar (next time I’ll use only 2TBS)
- 3 Tablspoons sake
Prepare the Vegetables:
- 4 to 5 akatogarashi (or other small dried red chile peppers)
- 1 Tablespoon minced garlic
- 1/2 medium onion, cut into thin wedges
- 3 to 5 scallions, cut into 1″ lengths
- 1 cup cashews (I just buy regular salted cashews, rinse them, and then toast to dry, but the recipe calls for “raw cashews” which I never have on hand)
- 2-3 Tablespoons oil
- about 2 teaspoons tamari
Add the chicken and stir-fry over high heat for a couple of minutes.
Add the scallions, and give the pan a few good tosses.
Turn off the heat and season to taste with tamari.
Serve with white or brown rice.
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