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Cashew chicken #2
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Boneless chicken | | 1/2
| tsp | Salt | | 1 1/2
| cup | Flour | | 1/2
| cup | Milk | | 2
| | Eggs, beaten | | | Peanut Oil | | | SAUCE: | | 2
| can | Chicken broth | | 2
| | To 4 Tb cornstarch | | 2
| | To 4 Tb water | | 3
| tbsp | Soy sauce | | | Green onions, chopped | | | Cashew nuts |
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Procedures:
| 1 | Mix the salt and flour. | | 2 | Cut chicken into small pieces; dredge in well in flour mixture. | | 3 | Let stand for 15 minutes in flour mixture. | | 4 | Mix the milk and eggs. | | 5 | Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. | | 6 | Remove chicken from the egg mixture and roll again in the flour mixture. | | 7 | Immediately deep fry in the peanut oil. | | 8 | Keep warm in the oven to make the sauce: combine the chicken broth, cornstarch, water, and soy sauce. | | 9 | Cook over medium heat until thick. | | 10 | Pour over fried chicken platter and top with chopped green onions and cashew nuts. | | 11 | Serve over wild rice. | | 12 | [ the asbury park press; dec 2, 1987 ] |
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