SPRINGFIELD
CASHEW CHICKEN
1 lb chicken breast for each person
1 egg per
lb of chicken
1/4 cup
of milk per egg - Crisco for frying
Lots of
flour – Mrs. Dash, salt and pepper to taste
OYSTER SAUCE SWEET &
SOUR SAUCE
2 chicken
bouillon cubes 1 cup sugar
2 cups
water 1/2
cup white vinegar
2 tbl cornstarch 1/2 cup water
2 tsp
sugar 1/2
cup pineapple tidbits
1 tsp
salt 1/2 cup sliced carrots
1 tsp
oyster sauce 1/2 salt
1/2 lbs cashews
chopped
green onions
INSTRUCTIONS
Cup up
skinned and boned chicken breasts into 1/2 “ squares. Flour chicken and let it rest for 15
minutes. Mix egg, milk, and spices in
large bowl. Have a separate bowl filled
with flour. Place the floured chicken
squares in egg mixture for 10 minutes.
Heat Crisco in electric skillet or large pan. Drop chicken piece by piece into flour then
oil. Fry chicken until brown. Place in rectangle pan and put in a warm
oven.
Sauces
Oyster – Boil water and dissolve bouillon
cubes. Take 1/4 cup of cold water and
mix with cornstarch until smooth. Slowly
pour into broth. Add rest of ingredients
for the sauce and let thicken. Let stand
for 10 minutes. You may add cashews and
chopped green onions to mixture or add to top of plate when serving.
Sweet & Sour – Combine first 3 ingredients and
bring to boil. Take 2 tsp of cornstarch
and 1 tbl of cold water and slowly add to mixture and cook until
thickened. Add last 3 ingredients and
simmer for 5 minutes. Let stand for 10
minutes then add 1 tsp paprika. This sauce can be used over rice
or can be used over chicken (omitting the oyster sauce) for Sweet & Sour
Chicken.
Cook your favorite rice ( white,
brown, fried) and serve with the chicken and sauce. ~~Dianne
Sallee
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