Cashew chicken with oyster sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast per person |
| 1 | Egg per pound of chicken | |
| ¼ | cup | Milk per egg |
| Lots of flour | ||
| Salt & pepper; to taste | ||
| 1 | Bottle peanut oil | |
| 8 | Chicken bouillon cubes; to | |
| 4 | cups | Water |
| 4 | tablespoons | Cornstarch |
| 4 | teaspoons | Sugar |
| 2 | teaspoons | Oyster sauce |
Directions
OYSTER SAUCE
Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove ½ of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.
Busted by Barb at <abprice@...> Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998