| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Chicken, Family & fr | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast per person |
| 1 | Egg per pound of chicken | |
| 1/4 | c | Milk per egg |
| Lots of flour | ||
| Salt & pepper; to taste | ||
| 1 | Bottle peanut oil | |
| 8 | Chicken bouillon cubes; to | |
| 4 | c | Water |
| 4 | tb | Cornstarch |
| 4 | ts | Sugar |
| 2 | ts | Oyster sauce |
INSTRUCTIONS
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 1/2 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@wf.net> Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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