| 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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