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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Chinese Cashew Chicken


chicken, chinese

3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 cup soy sauce
2 tablespoon corn starch
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoon salad oil
1 pkg cashew nuts
1 (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. MING'S DYNASTY - Glendale, CO.