Chicken with cashew nuts

Ingredients

12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Garlic crushed
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts

 

Instructions

1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.

2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.

3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.

4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.

Serve with rice and vegetables.

American pan cakes

These are a great late breakfast or lunch meal. High calorie content but very yummy, especially when service with bacon or sausage meat and golden syrup!

 

Ingredients

2 eggs
1 Pint of milk, soured with 3 or 4 tablespoons of vinegar
1 lb (454g) Self raising flour
2 Teaspoons caster sugar
3 Tablespoons cooking oil
3 Drops of vanilla essence

 

Instructions

Make sure the milk has been soured for some time (1 hour or more).

Beat eggs well, add remaining ingredients and beat together but not so well that the lumps disappear. Cook immediately on a very hot griddle. Turn once.

Serve with butter and golden syrup. Goes well with bacon and sausage meat