---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CASHEW CHICKEN #2
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       2 lb Boneless chicken
     1/2 ts Salt
   1 1/2 c  Flour
     1/2 c  Milk
       2    Eggs, beaten
            Peanut Oil
            SAUCE:
       2 cn Chicken broth
       2    To 4 Tb cornstarch
       2    To 4 Tb water
       3 tb Soy sauce
            Green onions, chopped
            Cashew nuts
  
   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.
  
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