2 egg whi t es

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, s k inned,

boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry



In small bowl, combine cornstarch, salt, s u gar and sherry.   In s eparate bowl, beat egg w h ite lightly until just froth y .   Gradually add cornsta r ch mixture. Stir gently until b l ended.   Place chopped cashews on plate.   Dip chicken sl i ces into egg mixture, then coat with cashe w s.   Place on waxed paper.   Pour oil

into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.   Heat oil over medium to medium-high heat

until it reaches 375 degrees.   Drop 5 or 6 slices of chicken carefully into hot

oil, using a slotted s p oon.   Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura ra c k to drain and keep warm.   Continue

frying remaining chicken piece s .   Makes about 32 appetizers.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CURRIED CHICKEN BALLS



2 (3 oz.) p kg. cream cheese, softened

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chic ke n

3 tbsp. minced green onion

3 tbsp. minced cele r y

1 c. f i nely chopped a l monds, toasted

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