Comments on: From Simple Chinese Cooking: Chicken with Cashews http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/ Sun, 20 Jul 2008 05:24:19 +0000 http://wordpress.org/?v=1.5.2 Comment on From Simple Chinese Cooking: Chicken with Cashews by: Jim http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-52699 Sun, 09 Mar 2008 17:01:58 +0000 http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-52699 I made this recipe last night along with the Hot and Sour soup recipe from this website. This was my first use of my new carbon steel wok on my restaruant stock burner that I have outside. As far as cooking with the wok goes, I *love* it! I followed the seasoning instructions given by Barbara in a separate thread (including sauteeing some garlic, ginger, and scallions as part of the seasoning) so this was the first time I actually cooked something in it that I intended to eat. The wok turned very dark brown (which I really liked) while I was cooking. Cooking on the wok is really fun! Because my burner is so hot I can cook everything really fast and I love shoveling around huge amounts of food in the wok. It's an exciting and dynamic way to cook and I can't wait to do it again! The recipe turned out delicious. I doubled it and probably should have cooked the chicken in batches to attain more browning. I thought the amount of garlic and scallion seemed a little excessive until I saw the finished result and realized it was spot-on. Since I am eating low carb, I omitted the brown sugar (and the rice), and I think the overall dish would really have tasted a lot better with the sugar included. Overall, an awesome dish and easy to do. I used chicken thighs, my favorite part of the chicken, and the meat was tender and juicy. I made this recipe last night along with the Hot and Sour soup recipe from this website. This was my first use of my new carbon steel wok on my restaruant stock burner that I have outside.

As far as cooking with the wok goes, I *love* it! I followed the seasoning instructions given by Barbara in a separate thread (including sauteeing some garlic, ginger, and scallions as part of the seasoning) so this was the first time I actually cooked something in it that I intended to eat. The wok turned very dark brown (which I really liked) while I was cooking. Cooking on the wok is really fun! Because my burner is so hot I can cook everything really fast and I love shoveling around huge amounts of food in the wok. It’s an exciting and dynamic way to cook and I can’t wait to do it again!

The recipe turned out delicious. I doubled it and probably should have cooked the chicken in batches to attain more browning. I thought the amount of garlic and scallion seemed a little excessive until I saw the finished result and realized it was spot-on. Since I am eating low carb, I omitted the brown sugar (and the rice), and I think the overall dish would really have tasted a lot better with the sugar included.

Overall, an awesome dish and easy to do. I used chicken thighs, my favorite part of the chicken, and the meat was tender and juicy.

]]> Comment on From Simple Chinese Cooking: Chicken with Cashews by: Barbara http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-51549 Thu, 07 Feb 2008 22:05:50 +0000 http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-51549 Thank you, Linda--I edited the wine back into the recipe. Typos suck. Thank you, Linda–I edited the wine back into the recipe. Typos suck.

]]> Comment on From Simple Chinese Cooking: Chicken with Cashews by: linda http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-51547 Thu, 07 Feb 2008 21:58:06 +0000 http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-51547 I would like to try this recipe. You list 2 tablespoons (1/8 cup) Shao Hsing wine or dry sherry in the recipe but do not list it in the instructions? Thanks Linda elayjosh@rogers.com I would like to try this recipe.
You list
2 tablespoons (1/8 cup) Shao Hsing wine or dry sherry in the recipe but do not list it in the instructions?
Thanks Linda
elayjosh@rogers.com

]]> Comment on From Simple Chinese Cooking: Chicken with Cashews by: Dave http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-17789 Mon, 26 Feb 2007 01:48:19 +0000 http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-17789 Sounds awesome. Can't wait to try it. Sounds awesome. Can’t wait to try it.

]]> Comment on From Simple Chinese Cooking: Chicken with Cashews by: lucette http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-17774 Sun, 25 Feb 2007 16:31:33 +0000 http://www.tigersandstrawberries.com/2007/02/23/from-simple-chinese-cooking-chicken-with-cashews/#comment-17774 I can't wait to try this--I too have been many times disappointed by Cashew Chicken--I kept ordering it because of a stubborn love of cashews, but only once or twice has it been really good. I can’t wait to try this–I too have been many times disappointed by Cashew Chicken–I kept ordering it because of a stubborn love of cashews, but only once or twice has it been really good.

]]>