Things I am enjoying this week:
- having Mr Girlfriend back home after him being away in NY for the last week & Japan the week before.
- that it is a short week thanks to a Public holiday on Monday.
- that Mr Girlfriend and I are going on a date tomorrow night
- that on Saturday I am taking my 12yo to Sydney for the weekend as his 13th birthday present- just him & me. Can not wait.
- that the roof went on our renovation on Friday! eeeeeep! still lots of the fiddly things to go but WOW I can really see how it is shaping up.
- the way my best friend appeared out of the blue from interstate as a surprise. Just because she is awesome.
- that the only one of my children who knew had kept it s surprise. Because he is awesome too.
This dish was an attempt to replicate something one of my fussy eaters had eaten and LOVED at an earlier restaurant outing.
He is quite a fussy eater & I was amazed at him eating this dish. He read the description on the menu, I let him order it & he devoured it - much to my surprise!
He loved my version too- phew!
This was served as a warm coleslaw style salad but would be equally delicious just serving the chicken on rice & with some steamed greens on the side.
I made the leftovers into an amazing Japanese Okonomiyaki pancake for breakfast the next day. I'll share that recipe next week.
WHAT YOU WILL NEED:
- 1kg chicken thigh, sliced pretty finely
- 1 cup roasted whole cashew nuts
- 1 cup sugar
- 2 cups water
- 5 tablespoons fish sauce
- 1/2 cup potato starch (asian grocers sell this)
- 1 heaped tablespoon of my Salt & Pepper spice mix- recipe here
- 3 whole star anise
- 3 whole spring onion
- 3 inch knob ginger- sliced into large chunky slices.
- 3 cloves garlic
- 1 extra cup water
- 1/4 wombok cabbage, sliced super fine (as if you are slicing it for coleslaw)
- 1/4 purple cabbage sliced super fine
- 300g bean sprouts, washed well
- 2 carrots shredded (or grated)
- 1 bunch fresh coriander
In a very large bowl add all the cabbage, bean sprouts, carrot & fresh coriander & toss well to combine. Set aside.
Put the potato flour and the spice mix in a large bowl and toss the sliced chicken in this mix until it is well coated.
Place the star anise, spring onion, garlic, ginger, roasted cashews and fish sauce into a bowl ready to use later
In a non stick pan gently heat oil to medium/high heat & fry off the pieces till brown (they will get cooked through in the caramel sauce so don't stress about whether it is entirely cooked). Remove & set aside.
Now you need to make the caramel- using the 1 cup sugar and 2 cups water.
Follow the instructions from this recipe to learn how to do this best.
Once the Caramel has started to turn add the chicken and the bowl with the star anise etc into it and stir well. It may turn to toffee as you add ingredients- don't panic!
Add the extra cup of water and turn down the heat and cook for about 10-15 minutes.
Now using a slotted spoon remove the chicken and cashew to the cabbage mix (remove any of the other added ingredients) , add the desired amount of caramel sauce and stir through well.
Serve onto individual plates or on a large plate at the table for guests to help themselves!
enjoy this great clip.