Chicken Hong Kong

Serves 3-4
6” round, 3” deep dish with cover, 6” round plate
Delicious dry, spicy dish.
300 gms chicken – cut into bite size pieces (can be boneless or with bones)
3 tbsp soya sauce
3 tsp sherry (optional)
½ tsp ajinomoto (optional)
15-16 cashew nuts – halved
6 dried, broken, deseeded red chillies
1 tsp red chilli powder
2-3 flakes garlic – crushed or chopped very fine
2 tbsp oil
2 level tsp cornflour dissolved in 1 tbsp water

1.In a dish, mix chicken, soya sauce, sherry, salt, sugar and ajinomoto. Leave to marinate for 1- 1 ½ hours.
2.In a casserole add oil, broken, dried red chillies, chilli powder and garlic.
3.Micro high uncovered 2 minutes.
4.In a plate place cashewnuts in a single layer. Micro high (dry) uncovered 2 minutes to roast nuts. Stir once after 1 minute.
5.To the casserole of stage 2, add chicken and all the marinade. Mix well.
6.Micro high covered 4 minutes.
7.Dissolve cornflour in 1 tbsp water. Add to chicken.Add roasted cashewnuts. Mix well.
8.Micro high uncovered 2 minutes.
9.Let stand 1-2 minutes. Serve hot.