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| @ mirandablue |
Concocted this last week after my mother reminded me of the chicken fillet in the freezer that I bought a few days before. Originally, I intended to deep-fry the chicken fillet and prepare a cilantro sauce. But instead of cilantro, I got parsley (duh!). Rummaged the fridge and found fresh stalks of celery and some fresh tarragon--so this was the result of my experiment.:p
Marinated the chicken fillet (cut into bite-size) in salt and pepper, diced tarragon leaves and some oyster sauce. Sauteed garlic and onions, added the marinated chicken, stir-fried until seared. Added a small amount of water, simmered for a few minutes to ensure chicken is fully cooked, salt & pepper to taste. Mixed in the celery and cashew nuts, and cornstarch diluted in water to thicken the sauce. Turned off the heat as soon as steam started to come out from under the lid to keep the celery crunchy.
Verdict: My mom didn't like it because the chicken was too white, it looked raw to her. She loves to use soy sauce on everything.:p My next-door neighbor liked it, and also my nephew. As for me, it was OK, not great but definitely better than from some over-priced Chinese fast-food.:p I also like the white chicken and the greens---it even matches my blog's color palette! LOL
After a second helping, I had a eureka moment---I should have sauteed it in ginger! Ginger and tarragon go well together. Well, until next time.:p
Do you think the chicken should be brown? :p
After a second helping, I had a eureka moment---I should have sauteed it in ginger! Ginger and tarragon go well together. Well, until next time.:p
Do you think the chicken should be brown? :p
My contribution to Food Trip Friday hosted by Willa
