Added by klmleung | Wed 17 Mar 2010 @ 08:04
Great dish to serve with rice (or maybe noodles if you wish to) or just as a side dish. 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
225 g of chicken, cut into strips
4 sticks of celery, can into 1 inch pieces (or bite size pieces)
50 g of cashew nuts
2 cloves of garlic
About 150 ml of chicken stock (read overview**)
2 tbsp oyster sauce
2 tbsp of cooking oil
1 tbsp of cornflour
salt and pepper
1 . Mix the cornflour with the chicken until coated evenly.
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.