cashew chicken
cashew chicken
INDONESIA
For some, the pinnacle of pleasure. Since the chicken gets something on the nut.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'shi Peanut oil
- 2 tbsp Shan'shi Soy sauce
- 2 tbsp Shan'shi Oyster Sauce
Additional ingredients
- 350 g chicken meat
- 2 garlic cloves (chopped small)
- 1 red bell pepper (cut into strips)
- 1 bunch spring onions (sliced into 5cm strips)
- 100 g cashew nuts, roasted but not salted
- 1 pinch of granulated sugar
- 1 teaspoon chopped chilies
preparation
- Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
- Heat Woköl , add chopped garlic and chillies and sauté until golden brown. Add the chicken and sauté briefly, stirring constantly. Add red bell pepper, Oyster Sauce , Sojasauce and sugar and simmer for 2 minutes. Mix in the cashews and spring onions and simmer for 1 minute.
Tip:
Serve with basmati rice or Shan’shi Mie Eiernudeln !
More delicious recipes from Indonesia:
Woknudeln with shrimp
Woknudeln with shrimp
JAPAN
It’s quick – tastes delicious.
Preparation time: 1 5 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 300 g Shan'shi Wok noodles
- 1 glass Shan'shi Asian wok vegetables
- 2 EL Shan'shi Wok oil
- 4-5 tbsp Shan'shi Thai Chilisauce
- 15g shiitake mushrooms
- 4-5 tbsp Shan'shi Soy sauce
Additional ingredients
- 3-4 spring onions
- 400g broccoli
- 1 large clove of garlic
- 2 small zucchini
- 20 medium sized peeled prawns
- Juice of 1/2 lemon
- 500ml water (or clear soup)
preparation
- Shiitake mushrooms min. Soak in water for 15 minutes.
- Cut the spring onions into 1 cm wide pieces. Cut the garlic, broccoli and zucchini into small pieces. Place the chopped vegetables in a sieve together with the shiitake mushrooms and wash with water.
- Pour Woköl into the heated wok. Fry the garlic and shrimp and deglaze with lemon juice. Add the vegetables and shiitake mushrooms and fry briefly. Then season with Thai Chilisauce and Sojasauce . Add Woknudeln without pre-cooking and 500ml water (or soup) to the wok, stir from time to time and let simmer for about 5 minutes over medium heat.
Tip:
The shrimp can also be replaced with chicken or tofu.
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Glass noodle salad Asia style
Glass noodle salad Asia style
JAPAN
Pasta or Asian? Both. This fresh combination is the ideal snack for summer days.
Preparation time: 25 minutes
Ingredients for: 6 people
Ingredients
Shan'shi ingredients
- 1 small can Kokosmilch light 165ml
- 200 g Glasnudeln Vermicelli (=4 noodle nests) or 250 g Reisnudeln Pad Thai (=4 noodle nests)
- 3 tbsp Sojasauce
- 2 tbsp Erdnussöl
Additional ingredients
- 300 g mixed vegetables (frozen)
- 150 g prawns (frozen, ready to eat, deveined)
- 1 large onion
- 2 cloves of garlic
- 50 g cashew nuts
- Salt & Pepper
preparation
- Thaw the vegetable mixture and shrimp.
- Prepare rice noodles according to package instructions and set aside.
- Mix the seasoning mixtures (2 bags in Asia-Fix Bami Goreng seasoning mixture) with 100 ml water, then stir in the Kokosmilch and Sojasauce .
- Peel and dice the onion and garlic. Add both to the thawed vegetable mixture and add the rice noodles. Salt and pepper as needed.
- Heat some Erdnussöl in a pan and sear the shrimp in it. Remove shrimp from pan and set aside.
- Add the seasoning, Kokosmilch , and Sojasauce mixture to the pan and heat for a few minutes.
- Add the shrimp and spice mixture – Kokosmilch – Sojasauce mixture to the rice noodle – vegetable mixture and leave to stand in the fridge for several hours.
- Garnish with cashew nuts.
Tip:
It’s important to keep your hands wet with vinegar water, then the sushi will be a success!
More delicious recipes from Japan:
Variation of sushi
Variation of sushi
JAPAN
Making sushi yourself is very easy. All you need is sticky, short-grain rice, such as sushi rice from Shan’shi – this Japanese recipe is sure to succeed!
Preparation time: 2 5 minutes
Cooking time: 20 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- Shan'shi Soy sauce
- Shan'shi Wasabi Paste
- 1-2 tbsp Shan'shi Rice vinegar
Additional ingredients
- 150 g sushi rice
- 300ml Water
- 200 g fish fillets (tuna, salmon and butterfish)
- pickled Ginger
- bamboo mat
preparation
- Thoroughly wash the sushi rice in a colander. Boil 300ml water with the sushi rice in a saucepan and cook covered for 10-15 minutes over low heat. Pour some water if necessary.
- As soon as the water has been absorbed or the sushi rice has a slightly soft shell, remove the pot from the stove, place a clean tea towel over the pot and let the sushi rice swell for another 7-10 minutes.
- Mix sushi rice with vinegar and allow to cool to room temperature while stirring.
- Cover the bamboo mat with cling film and spread half of the rice on it.
- The resulting roll should be about 20cm long and 3cm thick.
- Roll up the rice roll tightly using the mat, then unwrap it again and cut into 5cm long pieces.
- Cut the fish fillets into thin slices and also into 5 cm long pieces.
- Take a piece of fish in your hand, spread with a little wasabi paste, place on a rice roll and press firmly.
- Repeat this process until the sushi rice and fish are used up.
- Arrange the finished sushi on a platter.
- Serve with Sojasauce , wasabi paste and pickled ginger.
Tip:
It’s important to keep your hands wet with vinegar water, then the sushi will be a success!
More delicious recipes from Japan:
Kingfish Chinese style
Kingfish Chinese style
CHINA
Easy Chinese style fish recipe.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for:2 people
Ingredients
Shan'shi ingredients
- 100 grams Shan'shi Bamboo shoots
- 4 tbsp Shan'shi Soy sauce
- 2 EL Shan'shi Spicy chili sauce
Additional ingredients
- 1 king bass (or sea bass, sea bream)
- 20 grams of ginger
- 3 cloves of garlic
- 2 chili peppers
- Flour
- 2 tsp sugar
- 6 tbsp fish sauce
preparation
- Chop the ginger, garlic and chili peppers and add the sugar, Sojasauce , fish sauce and chili sauce.
- Chop Bambussprossen and coriander and set aside.
- Prepare kingfish and then roll in flour.
- Fry kingfish in oil and then drain on kitchen paper.
- Fry Bambussprossen and add the prepared sauce mixture and coriander and bring to the boil briefly.
- Finally, pour the sauce mixture over the kingfish and decorate with some coriander.
More delicious recipes from China:
Crispy Chicken with Hot India Sauce
Crispy Chicken with Hot India Sauce
INDIA
As a party recipe, the chicken can be served on a large plate on a bed of lettuce. .
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 small can of Shan'shi Coconut milk 165ml
- 100ml Shan'shi Wok oil
- 2-3 tbsp Shan'shi Spicy chili sauce
Additional ingredients
- 300 g chicken fillet
- 1 egg
- Flour and crumbs for breading
- Salt, pepper
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 50ml water
- 1 TL Maize or potato starch
preparation
- Wash the chicken fillet, pat dry and cut into long strips of approx. 8 cm. bubbling egg. Season chicken with Salt and pepper, then coat in flour, egg and breadcrumbs. Heat some of the Woköl in a pan and fry the chicken strips until crispy.
- In another pan, heat the Kokosmilch with the remaining Woköl . Season with cumin, turmeric, tomato paste, Salt and pepper. Mix the corn or potato starch in water, add to the sauce and boil until you get a creamy sauce. Chilisauce scharf to taste.
Tip:
The dish also tastes great cold, surprise you with it at your next picnic.
More delicious recipes from India:
Ginger duck with pak choi
Ginger duck with pak choi
INDIA
Cooked in just 20 minutes thanks to the preparation tips. Duck good – all good. Even better with ginger and crunchy pak choi.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
2 tbsp Shan'shi Peanut oil
Additional ingredients
- 2 duck fillets
- 300 g pak choi
- 50ml teriyaki sauce
- 1-2 tsp ginger
- Salt
- pepper
preparation
- Wash the duck breast, pat dry and score the skin a few times across the grain. Mix the teriyaki sauce and ginger in a soup bowl and use it to marinate the skin side of the duck breast.
- Heat a pan with Erdnussöl and sear the duck breasts on the skin side, then turn and sear well. Reduce the heat slightly and fry for 7-10 minutes, turning several times.
- Wash the Pak Choi, shake dry, put in the pan and fry briefly.
- Add the rest of the marinade and season with Salt and pepper. Cut the duck breast diagonally into strips and serve with the pak choi.
Tip:
Serve with basmati rice.
More delicious recipes from India:
Red Chicken Curry
Red Chicken Curry
INDIA
What would Indian cuisine be without this classic?
Preparation time: 15 minutes
Cooking time: 10 minute
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Shan'shi Bamboo shoots
- 8 tablespoons Shan'shi Soy sauce sweet
- 1 g large can of Shan'shi Coconut milk 400ml
- 2-3 tsp Shan'shi Thai Curry Paste Red
- 2 EL Shan'shi Wok oil
Additional ingredients
- 350 g chicken meat
- 1 red bell pepper (cut into small pieces)
- 1/2 tsp sugar
- 1/2 tsp lemongrass
- 1/2 teaspoon chopped chillies
preparation
- Cut the chicken into small pieces and, if necessary, place them in 4 tablespoons Sojasauce before cooking to intensify the taste.
- Heat Woköl , pour in half the Kokosmilch and bring to the boil. Stir in Thai curry paste red and simmer over medium heat for approx. 1 minute. Stir in the meat and the remaining 4 tablespoons Sojasauce süß and cook briefly. Mix in the chopped Bambussprossen , the chopped red pepper, sugar, remaining Kokosmilch , lemongrass and chillies. Simmer the red chicken curry over medium heat for about 10 minutes.
Tip:
Serve with basmati rice. To give the dish more flavor, simply replace the Sojasauce süß with fish sauce.
More delicious recipes from India:
Salad with spicy chicken strips
Salad with spicy chicken strips
INDIA
Chicken line on the horizon. Connoisseurs of refreshingly light salads will love this summery, exotic variant.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'shi Peanut oil
Additional ingredients
- 150 g chicken breast
- 2 lettuce hearts
- 2 tbsp mango chutney
- 1 tsp fresh coriander
- 1/2 tsp ginger
- 1/2 tsp cumin
- juice of half a lemon
preparation
- Finely chop the coriander, mix with the cumin, ginger and mango chutney to form a paste.
- Cut the chicken into thin strips and marinate in the spice paste.
- Heat the wok, add Erdnussöl and fry the chicken for 3-4 minutes while turning until crispy.
- Cut lettuce hearts into pieces, wash and drain.
- Divide between two plates, marinate with lemon juice and arrange pieces of chicken on top.
Tip:
Garnish with lemon slices, sprinkle with finely chopped chillies and serve with baguette or flatbread.
More delicious recipes from India:
Recipe chicken curry with peppercorns
Chicken curry with peppercorns
INDIA
This recipe for 2 people takes just 15 minutes to cook on the spur of the moment and gives the chicken a kick in the ass.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 400 ml Shan'shi Coconut milk
- 2 tbsp Shan'shi Peanut oil
Additional ingredients
- 250 g chicken meat
- 4 tomatoes
- 2 cloves of garlic
- 2 green onions
- 1 tbsp black peppercorns
- 2 teaspoons ground coriander
- 1 tsp ginger
- 1 tsp cumin
- Salt
preparation
- Peel the spring onions and cut into rough strips.
- Cut the chicken into cubes or strips.
- Heat Erdnussöl in the wok.
- Fry the spring onions together with the chicken until crispy, while stirring.
- Cut the tomatoes into large pieces. Peel garlic and chop finely. Crush the peppercorns in a mortar or crush them on a board with the back of a knife.
- Add the tomatoes, garlic and peppercorns to the chicken and briefly roast everything over high heat.
- Pour in Kokosmilch and season with ginger, coriander, cumin and Salt .
- Simmer on medium heat for about 10 minutes.
Tip:
Serve with basmati rice and mango chutney.
More delicious recipes from India:
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