1
Cook the brown rice for 15 minutes before adding the white rice, so both grains finish with the same ideal texture.
2
Rinse the tofu and cut into large cubes; slice the carrot and celery; halve the mushrooms; slice or mince the garlic; smash and mince the ginger.
3
Slice the chicken breast thin and cut diagonally into bite-sized pieces, then massage with a cornstarch slurry to coat evenly.
4
Cut the broccoli into small florets and soak in salted water to remove any impurities.
5
Bring water to a boil, add carrots, peas and corn, then gently add the tofu cubes and bring back to a boil.
6
Beat the eggs. Stir the potato starch slurry into the soup to thicken, then slowly pour in the eggs while stirring to form ribbons; turn off heat to finish the egg drop soup.
7
In a separate pot of boiling water, blanch the chicken pieces for about 80 seconds until they turn white, then drain and set aside.
8
Add a little oil and salt to the boiling water, then blanch the celery, carrot and bell pepper for about 80 seconds, and the mushrooms for about a minute; remove and set aside.
9
Cook the broccoli covered for about 3 minutes until partially done, then drain.
10
Heat oil in the wok, stir-fry minced garlic and ginger for about 25 seconds, add the broccoli and toss, season and cook for 20 seconds, then stir in a starch slurry and cook another 30 seconds until glossy; plate.
11
Rinse the wok, reheat oil, stir-fry garlic and ginger for about 25 seconds, then add all the vegetables (carrot, celery, bell pepper, mushroom) and stir-fry for about 25 seconds.
12
Splash in some cooking wine and toss, then add the blanched chicken and stir-fry for about a minute.
13
Pour in a starch slurry and quickly stir for about 20 seconds until the sauce thickens; this completes the cashew chicken dish, then plate it.
14
Serve all four dishes together — cashew chicken, egg drop soup, stir-fried broccoli, and brown-white rice.
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