If you've eaten
cashew chicken before, forget everything you know. I'm here to tell
you that this recipe is unlike anything you've ever ordered from
your favorite Chinese takeout. In fact, I'm not even sure how this
meal could considered Asian cuisine anymore, it's been so flavored
by the place from whence it came.
Fun Fact: According
to the Chowhound
message board, Leongs Tea House (at 1036 W. Sunshine Street)
was the birthplace of this culinary phenomenon.
it that this unusual style of Cashew Chicken finds its origins in
Springfield, Missouri--smack dab in the middle of the Bible Belt.
To those of you who find yourself skeptical about the importance
of this tidbit, take note. Consider this: the only true indulgence
allowed to Baptists is eating
(I've heard more than one admit it!) And by that I mean to say,
they know what they're doing. So trust me--and the well-honed
stomachs of our fine evangelicals friends--and give it a whirl.
4 boneless breasts
3/4 cup flour
3 to 6 eggs
1/4 cup milk
1.) Wash chicken
and cut into chunks. Dip chunks in flour; remove and let stand for
2.) Mix eggs
and milk in a bowl. Add chicken to mixture and let stand for 10
3.) Deep fry
chicken in 1/4 inch of grease for 5-7 minutes on each side. Season
generously with salt and pepper.
4.) Place a
baking sheet in the oven at 250 degrees to keep chicken piping hot
as you go. You can also warm a bowl of cashews in there just before
serving (or in the microwave on defrost for 1-2 minutes).
5.) Shred 4
or 5 chunks of chicken and set aside to add to rice later.
4 to 5 cups
stick of margarine
2 Tbs of soy
4 stalks green
1 tsp salt
1 tsp sugar
4 to 5 cups of rice according to package directions.
2.) Melt a stick
of margarine in a pan or skillet.
3.) Add the
following items to the pan: 1/2 cup chopped green onions, soy sauce,
shredded chicken, salt, and sugar.
4.) Just before
serving, scramble an egg with a fork, pour over top and work into
4 chicken bouillon
1 1/2 Tbs cornstarch
1 tsp salt
1 tsp sugar
1 tsp oyster
9.5 oz. cashews
1.) Boil 3 cups
of water and add bouillon cubes.
2.) In a separate
bowl, mix 1 cup of cold water and cornstarch. Dissolve completely
and add to chicken broth.
3.) Add salt,
sugar, and oyster sauce and thicken over medium/low heat.
To serve, cover
a plate with a base of fried rice, top with several chicken nuggets,
sprinkle with cashews, and ladle oyster sauce over it. Small dishes
of cashews and chopped green onions can be left on the table for
folks who prefer to "season to taste." And for thematic fun, adorn
the table with fortune cookies and chopsticks--and maybe even a
Gideon Bible or two. Whad'ya say, friends--couldn't we all use a
little o' that old-time religion?