Recipe - Cashew Chicken With Oyster Sauce

1 pound Chicken breast per person
1 Egg per pound of chicken
One fourth cup Milk per egg
Lots of flour
Salt & pepper; to taste
1 Bottle peanut oil

OYSTER SAUCE
8 Chicken bouillon cubes; to
4 cup Water
4 tablespoon Cornstarch
4 teaspoon Sugar
2 teaspoon Oyster sauce

Remove all meat from bone and cut in small bitesize 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 One half of sauce and put in
another pan, add 1cup 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998