1 lb. boned, skinned chicken breast
1 c. flour
2 eggs
1/4 tsp. salt
Vegetable oil
Hot cooked rice
Bouillon Sauce
Cashews
Soy sauce

Cut chicken into small chunks. Coat in flour, let stand 15 minutes. Combine eggs, milk and salt. Place chicken in egg mixture and let stand 10 minutes. Coat with flour. Fry in deep hot oil 3 to 5 minutes until golden brown. Cook on low heat after browning until chicken is done. Serve over hot rice with bouillon sauce and cashews.

BOUILLON SAUCE:

2 chicken bouillon cubes
1 c. hot water
2 tbsp. cornstarch
1 tsp. sugar
2 tsp. oyster flavor sauce

Dissolve bouillon in water. Pour 3/4 cup broth in saucepan. Stir in cornstarch to remaining broth. Add this, sugar and oyster sauce to broth. Cook, stirring constantly over low heat until thick.