1/4 lb cashew nuts
6 slices ginger
3 green onions
4 ounces mushrooms
2 garlic cloves
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons sugar
3 tablespoons red wine
2 tablespoons margarine
1/4 teaspoon chopped fresh thyme
1 tablespoon vinegar
oil ( for frying)
Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and place in a large bowl. Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours. In a large skillet, heat margarine and add sugar; when very hot, brown chicken. In another fry pan, heat some oil and fry cashews and set aside. In the same pan, fry together the garlic, mushrooms, onions and ginger. Add wine and about ¼ cup water to the original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minutes. Sprinkle with cashew nuts and serve.