Here’s how to cook “Diced Chicken with Cashew Nuts”

Ingredients:

2/3 cup deboned chicken, diced ground pepper to season
1 tbsp soy sauce
1 tbsp Rhum
1 tsp cornstarch
2 tbsp peanut oil or ordinary oil
1 tbsp garlic, minced
1 tbsp ginger, minced Seasoned Broth:
1 cup chicken broth

1 tsp sugar
1 1/2 tbsp Mama Sita’s Oyster Sauce
2 tsp cornstarch
1/2 cup chicharo
1/2 cup sweet peas
1/2 cupp toasted cashew halves
Drops of sesame oil
Salt and pepper to taste

Directions:

Combine ingredients for the chicken mixture. Let stand for several minutes. Sauté the garlic and ginger in oil. Add the chicken mixture and stir-fry until chicken is half-cooked. Combine broth, sugar, Mama Sita’s Oyster Sauce, cornstarch and pour into chicken mixture. Continue cooking until chicken is tender. Add the vegetables, cashew, and drops of sesame oil. Season to taste with salt and pepper. Serve hot.

Here’s how to cook “Chicken Ham”

Ingredients:

1 k. chicken, whole & dressed

For the pumping pickle solution:
1 tbsp. salt, refined
½ tsp. curing salt
1 tbsp. sugar, refined
1 tsp. phosphate

¼ tsp. vitamin C
1 tbsp. hamspice
1 tbsp. isolate
1 tsp. carageenan
½ cup water, chilled

For the dry cure mixture:
2 tbsps. salt, refined
4 tbsps. sugar, refined
¼ tbsp. phosphate

¼ tsp. Vitamin C
2 cups brown sugar
1 to 2 cups pineapple juice or 1 bottle 7-up
½ cup anisado wine
2 to 3 pcs. clavo de comer (clovels)
Few strands dried oregano
3 pcs. bay leaves (laurel)

For the thick syrup:
Bring to a boil the following ingredients
1 cup cooking solution
2 cups brown sugar
¼ cup pineapple juice
½ tsp. carageenan, dissolved in ¼ cup water
2 tbsps. soy sauce

Directions:

* Procedure for pumping pickle solution: dissolved first in chilled water and strain before adding to other ingredients.

* These two ingredients (isolate and carageenan) minimize shrinkage in ham and promote better sliceability.

* Cooking ingredients for the chicken ham: Put 2 to 3 cups of water to chicken and add the following ingredients.