Preparation:
Let chicken marinate in soy sauce, sherry and sugar overnight. Dip chicken cube in egg, then in cornstarch. Brown
chicken in corn oil. Remove chicken from grease. Then add cashews and simmer with chicken about 10 minutes. Add a few
tablespoons of water to steam chicken. Serve with rice and chicken sauce.
Sauce.
Add bouillon cubes to boiling water. Salt and pepper to taste; add dash of food coloring. Stir in soy sauce and
celery, waterchestnuts, and bamboo shoots. Reduce heat and cook slowly until celery is tender.
Add cornstarch to thicken. |