| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chicken |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs, beaten |
|
|
Peanut Oil |
| 2 |
cn |
Chicken broth |
| 2 |
|
To 4 Tb cornstarch |
| 2 |
|
To 4 Tb water |
| 3 |
tb |
Soy sauce |
|
|
Green onions, chopped |
|
|
Cashew nuts |
INSTRUCTIONS
SAUCE:
Mix the salt and flour. Cut chicken into small pieces; dredge in well in
flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and
eggs. Remove chicken from the flour mixture and place in the egg mixture;
let stand for 10 minutes. Remove chicken from the egg mixture and roll
again in the flour mixture. Immediately deep fry in the peanut oil. Keep
warm in the oven
To Make The Sauce:
Combine the chicken broth, cornstarch, water, and soy sauce. Cook over
medium heat until thick. Pour over fried chicken platter and top with
chopped green onions and cashew nuts. Serve over wild rice.
[ The Asbury Park Press; Dec 2, 1987 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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