Many years ago when we were visiting Vern's sister, Mary Lorene and her husband, Claude - one of my favorite people, but that's another story - in Springfield, Missouri, we went to dinner at a Chinese Restaurant. My only experience with Chinese food was my mother's home made Chop Suey and so I was a little leery about a whole restaurant of Asian food. Mary suggested I try the Cashew Chicken. She explained it was the cooks own recipe. In an area where he was competing with everything "southern fried", he had decided to 'go with the flow' and change his recipe. I loved it and whenever we were in Springfield and I got a chance, we went to that restaurant. And now whenever I see Cashew Chicken on a buffet or restaurant, I check, but it is not the same.
So over the years, since going to Missouri entailed a several hour trip, I put together my own version. This was one of Vern and Leah's favorites.
Dissolve enough corn starch in water for your size family.
Add to melting butter in skillet.
Stir to form a roux.
Add chicken broth to make a gravy
Add frozen breaded chicken bits and heat until sauce starts bubbling again.
Chop green onions
Chop cashews
Cooked rice
Serve chicken and sauce over rice. Add green onions and cashews as you like.
I usually served this with canned pineapple as a side. This is a great cool weather meal. Fast and simple. Enjoy!!
after moving to louisiana, i was taking a louisiana history class to finish my degree. on the first day the professor gave us a quiz asking "how do you make a ROUX?" having never seen the word, i am not sure what i wrote...however i RUE the day, a ROUX got the better of me! ;)
ReplyDeletelol! since you updated your blog, my comment is superfluous....ah well, story of my life.
ReplyDeletelove,
daughter #4
don't be rueful about knowing the rudimental differences in rue and roux. it was a rude awakening to the writer, who realized her wrong and repaired it.
ReplyDeletea lovely literate leaves alliteration in her lines!
ReplyDelete