| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chicken breasts |
|
|
Flour |
| 4 |
|
Eggs; beaten |
| 1 |
c |
Milk |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Peanut oil |
| 4 |
c |
Water |
| 8 |
|
Chicken bouillon cubes |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 2 |
ts |
Oyster flavor sauce; or to taste |
| 1 |
cn |
(6-oz) cashew nuts |
| 1 |
c |
Chopped green onions |
|
6 |
servings. |
INSTRUCTIONS
SAUCE
Cut chicken in bite-sized pieces. Flour well. Let stand in flour for 15
minutes. Mix eggs, milk, salt and pepper. Remove chicken from flour and
place in egg mixture for 10 minutes. Roll in flour and deep fry in oil
(350° to 400°). Chicken will cook in about 15 minutes. Chicken may be kept
warm in a covered pan in a warm oven. For sauce, boil water and add
bouillon cubes. When bouillon cubes are dissolved, remove 1/2 cup bouillon
broth and mix with cornstarch until smooth. Pour back into broth and add
remaining ingredients. Let thicken over low heat. Pour sauce over chicken
and top with cashews and onions. Serve with rice and soy sauce. Yield: 4 to
MARY POWELL
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”