THERMOMIX METHOD

Combine chicken and baking soda in a large bowl, toss to coat evenly then set aside for 10 minutes. Rinse chicken thoroughly in a colander and pat dry with a paper towel.

Place the garlic, onion and ginger into the TM mixing bowl and chop 3 sec / speed 7.  Scrape down sides.

Add chicken and combine 5 sec / REVERSE / speed 1, then place chicken onto Varoma tray.

Rinse rice in basket until water runs clear.  Add 900g water to mixing bowl, place rice basket and Varoma tray into position.  Cook for 13-15 minutes / Varoma / speed 3 until rice is cooked.

Remove rice basket, set aside and keep warm.

Add carrot and bamboo shoots to Varoma dish, place on top of chicken and cook 10 minutes / Varoma / speed 3.  Set chicken and vegetables aside and keep warm.

Remove cooking liquid from bowl and set aside.

Place sauce ingredients, using 6 tablespoons of cooking liquid in place of the water and cook 4 minutes / 100°C / speed 3.

Place chicken, vegetables and cashews into a serving dish, pour over sauce and sprinkle with sesame seeds.  Serve with cooked rice.

WOK METHOD

Combine chicken and baking soda in a large bowl, toss to coat evenly then set aside for 10 minutes. Rinse chicken thoroughly in a colander and pat dry with a paper towel.

For the sauce, combine the oyster sauce, soy sauce, sesame oil, sugar, white pepper, corn flour and water in a bowl and whisk together well.  Or if you have an empty jar, place these ingredients into that and shake to combine.

Cook rice as per packet instructions.

Heat the peanut oil over medium high heat in a wok, add the garlic, fry for 15 seconds, then add the onion and cook for 1 minute.  Add the chicken, carrot, bamboo, ginger and cook for 2 minutes, until the chicken turns white but is not cooked right through.

Pour in the sauce, bring to a simmer and cook for 3 minutes or until the sauce has thickened and the chicken is cooked through.

Stir through cashews, serve over rice sprinkled with sesame seeds.