Stir Fry Chicken with Scallops, Celery and Cashews
It’s a mouthful I must admit, but there is just no two ways of naming this amazing dish. The Stir Fry Chicken with Japanese Scallops, Australian Celery and American Cashews is just as multinational as the number of ingredients in it.
Of course the chicken is 100% local. Or at least I think it is. Or maybe it is Malaysian. *shrugged*
One thing is for certain. I cooked it in a very Singaporean kitchen. 100% home cooked. Okay so what you may say. And you are right. No big deal.
The only thing to shout about is really how well these ingredients all come together to make a delicious dish accompaniment to a perfect meal. The roasted cashews, seared to an uneven edgy char. The marinated chicken bits and pieces seasoned with the troika of marinates – white pepper, soya sauce and oyster sauce – three basic differences that brings such confluence of taste to simple poultry.
I love the roasted cashews and how the celery just added that unique flavour to the dish. Truly I was amazed that I realised to cook this dish only now. This is the stuff legends are made of.
2 Chicken Drum (deboned)
Handful of Baked Cashews
3 stalks of Celery (chopped)
6 pieces of Scallops (halved)
Light Soya Sauce
1. Marinate the chicken pieces in white pepper (about 1 tsp), 1 tbsp soya sauce and 1 tbsp oyster sauce. Leave it to marinate for about 5 minutes.
2. In a wok/pan heat about 3 tbsp oil. Then stir fry the cashews until they start to brown. Once the cashews are browning, add the marinated chicken pieces to stir fry. Ensuring that they change colour to a light brown.
3. Add the scallops and turn the heat up to high. Keep stirring to ensure evenness of cooking. Then throw in the chopped celery and cover the lid to steam the vegetables and softened them.
4. Steaming cooks the vegetables and the meats and allows the flavours to come together cohesively. Remove the lid and stir fry until you can smell the dish. Do a taste test and you can serve.