'Show Me' state Cashew Chicken
|
Recipe Information
|
| Name: |
'Show Me' state Cashew Chicken |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
|
| Submitted: |
1 Dec 2005 |
| Updated: |
-- |
| Views: |
259 |
| Rating: |
This recipe is unrated. |
|
|
|
|
Description:
U.S. State of Missouri traditional food - This famous cashew chicken simply doesn't exist anywhere else. It was first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil and garnishing with green onion. |
|
Recipe Ingredients
|
- Chicken:
- 2 lb of boneless, skinless chicken breast cut into bite-size pieces
- 2 cups flour
- 1 cup corn starch
- 1 tsp salt
- 2 tsp baking powder
- 1 cup water
- 2 beaten eggs
- Sauce:
- 4 cups condensed chicken broth
- 4 tsp salt
- 1/3 cup soy sauce
- 2 cups cold water
- 1/2 cup corn starch
- Serve with:
- 1 bundle of green onions
- 6 cup boiled or steamed white rice
- 2 cups cashew halves
|
|
Recipe Instructions
|
Makes 4-6 servings.
Chicken:
Heat fryer to 325°. If you're using a very small fryer, a higher temperature might be required.
Combine in a mixing bowl:
2 cups flour
1 cup corn starch
1 tsp salt
2 tsp baking powder
Mix in a separate bowl:
1 cup water
2 beaten eggs
1 cup milk
Add milk & egg mixture to flour mixture.
Beat mixture until smooth.
Dip chicken pieces in batter. Only do as much as you can cook in a single batch.
Place chicken pieces in fryer two at a time (one in each hand).
Keep them apart as well as you can.
When the chicken has been cooking for about a minute, use a ladle to separate any pieces that are sticking together.
Cook until golden brown.
Sauce:
Combine in a sauce pan:
4 cups condensed chicken broth
4 tsp salt
1/3 cup soy sauce
Make paste of:
2 cups cold water
1/2 cup corn starch
Bring contents of sauce pan to a boil, then re-mix the paste (corn starch likes to sink to the bottom) and add it to the sauce pan.
Continue cooking over medium heat, stirring frequently, until sauce thickens.
Leave on burner at the lowest setting to prevent sauce from turning into gel.
Finishing It All Up:
Spread rice out (1 inch thickness) onto serving plate.
Spread chicken pieces over rice, and pour sauce over both.
Sprinkle with cashews halves, and then green onions*, to taste. Enjoy!
*Take a bundle of fresh green onions and cut the stems into the tiny pieces. Discard the bulbs, and also the lower stems where the flavor is too strong to be much good.
Tips:
Put oven on "Warm" and put the chicken there after it's cooked. This way the first few batches of chicken don't get cold (especially if cooking for a lot of people).
To avoid splashing grease on yourself, dip the chicken pieces part-way into the grease before dropping them.
To save time, Start on the rice and sauce about half-way through all the chicken.
This recipe really makes too much sauce. The recipe I based it on made too little; so along with some other changes, I quadrupled it. You could halve it; the problem is that the sauce starts getting finicky in smaller quantities. If your measurements are the slightest bit off, it can ruin the whole thing. The bigger recipe is much more forgiving.
|
