ALE AND HEARTY NUTTY CHICKEN
WOK FRIED CHICKEN AND CASHEW NUT IN BEER AND HONEY SAUCE Serves: 2. Studies have shown beer contains hidden health perks, such as lowering your stroke risk. INGREDIENTS 300g free range chicken breast, sliced into 0.5cm strips, 50ml beer, 1tbsp runny honey, pinch sea salt and white pepper, 4tbsp cornflour, 2tbsp groundnut oil, 100g mangetout, 100g roasted salted cashew nuts. FOR THE SAUCE 50ml beer, 1tbsp light soy sauce, 3tbsp runny honey. FOR NOODLES 1 garlic clove, 200g egg noodles, 1tbsp sesame oil, 1tbsp soy sauce, pinch of sea salt and white pepper, handful of watercress, pinch toasted black and white sesame seeds. METHOD 1. Marinade the chicken with beer and 1tbsp runny honey for at least 20 minutes. 2. Add all the sauce ingredients together. 3. Cook the noodles. In a bowl, grate garlic and mix with sesame oil, soy sauce, salt and pepper. Dress the noodles. Add watercress. Divide into 2 serving bowls and sprinkle with sesame seeds. 4. Remove the chicken and season. Coat with cornflour. Heat a wok, add the groundnut oil and chicken strips. Cook, stirring, for 2 minutes. 5. Add the sauce and cook until sticky and coated. Cook the chicken for another minute. Add the mangetout, cook for another minute, then add cashew nuts and toss. Serve with the noodles.
Recipe from Tsingtao Beer.