Here is the recipe.
I chose the one called 'chicken with pecan cream & mushrooms", but used peanut instead of pecan.
This time the task is also a big surprise, I have never expected it could be so awesome!
Some notes:
1. Adding a little bit corn starch to the chicken before cooking makes it tastes better, because the starch can keep the water within the meat, so the meat will not become too dry. But little starch is enough, never add too much, actually after adding it, you should not be able to see the 'white' starch on the surface of the meat (otherwise, if you could see, it'll become french fries~~~ not much fun~~~)
And I don't like the smell of rosemary/ parsley/ thyme, so I just didn't add any of them and use green onion for garnish in the end.
2. And I added more oil than on the recipe.
3. If the shallots are very finely chopped, the mushroom slices should also be thin, in order to make sure that the two will be cooked well enough at the same time. If the shallots and mushrooms become too dry during cooking before adding the nuts cream, you can just add a little salt, then water will come out from the shallots and mushrooms, and they will not be burnt.
4. Don't add the nuts cream too early, and after adding it, keep stirring until you think the sauce is thick enough.
5. If there is not enough time, you can also use the nuts butter bought from the food market, which makes this a really fast but well-taste dish.
