Cashew Chicken 2
Ingredients| 2 lb boneless chicken |
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Mix the salt and flour. Cut chicken into small pieces; dredge in
well in flour mixture. Let stand for 15 minutes in flour mixture.
Mix the milk and eggs. Remove chicken from the flour mixture and
place in the egg mixture; let stand for 10 minutes. Remove chicken
from the egg mixture and roll again in the flour mixture. Immediately
deep fry in the peanut oil. Keep warm in the oven
To Make The Sauce:
Combine the chicken broth, cornstarch, water, and soy sauce. Cook over
medium heat until thick. Pour over fried chicken platter and top with
chopped green onions and cashew nuts. Serve over wild rice.
[ The Asbury Park Press; Dec 2, 1987 ]
Posted by Fred Peters.
Servings: 4
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Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir fry 2 minutes over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2 3 minutes. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch wi (Upload by user)
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Casual Kimchi Korean Mak Kimchi I
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1/4 lb pork 1/4 lb raw shrimp optional 1 TB soy sauce 1 TB rice wine 1 TB chopped ginger 1 ts chopped garlic 3 md onions chopped 2 md zucchini chopped 3/4 c oyster, shiitake, or straw : mushrooms chopped 1 c cha jang (black bean paste, br (Upload by user)
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Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. (Upload by user)
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