I’m back from my blog-leave… Hooray!
While in Baguio, I cooked up something that I have not done for quite some time. The whole family loved it – even Dad did not have anything bad to say (which is good enough for me). It’s super-easy, you can cook it everyday (If you’re like VGood who loves to eat chicken day after day after day, despite her chicken allergy!).
1/2 kilo chicken, cut into medium-size pieces
1 cup broccoli florets (throw in the stalks too, but you need to peel the tough outer skin)
1/2 cup turnip, peeled and cut into medium-sized strips (Other veggies which may be used: baby corn, mushrooms, snow peas)
2 cloves garlic, chopped
1 med onion, chopped
1 tbsp ginger, chopped roughly
1/4 cup cashew nuts, chopped roughly
2 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp brown sugar
1/2 cup chicken broth or water
1 tsp cornstarch mixed with 4 tbsp cold water (cornstarch slurry)
2 tbsp cooking oil (ideally, 1 tbsp is sesame oil)
salt and pepper
- Saute garlic, onion, and ginger in hot oil. Add chicken and stir-fry for a few minutes until chicken is cooked.
- Stir in broccoli, turnip, oyster sauce, soy sauce, sugar and chicken broth. Stir occasionally and wait until liquid boils. Reduce heat to low, cover and simmer for about five minutes.
- Stir in the cornstarch flurry and cashew nuts. Season with salt and pepper.
- Let simmer for a few more minutes. Be careful not to overcook the veggies.
- Serve on a nice dish (the oriental plate is one of the few remaining from my grandma’s collection that mama salvaged) and sprinkle some more cashew on top. Great with steaming-hot rice. (Bring out the bowls and chopsticks!)
Serves 4-6 persons. Enjoy!
NEXT WEEKEND COOK: Pancit Palabok 😉