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This recipe was uploaded by klmleung
Hint: The trick is to maintain the heat of the pan/wok throughout the cooking.
** For the chicken stock, if you're using:
- powder form: 1 tsp of chicken stock powder with 150ml of hot water
- liquid form: about a ladle of chicken stock
2 . Heat cooking oil in pan/wok with high heat and add the garlic cloves when pan is sizzling hot.
3 . Just brown the garlic slightly and add in the chicken.
4 . Cook for about 4-5 minutes or until chicken is browned slightly.
5 . Add the celery and cashew nuts. Season with salt and pepper.
6 . Stir for about 30-40 seconds and add the chicken stock. Stock should come to a boil instantly. Cover and leave to cook for 1 minute.
7 . Remove cover and stir in oyster sauce.
8 . Remove from heat and serve.