Kobe Roux | Springfield, Mo Cashew Chicken Sauce - cooking recipe

Ingredients

4 tablespoons chicken base
5 cups water
2 tablespoons butter
1 teaspoon ginger powder
3/4 teaspoon onion powder (granulated)
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
2 tablespoons oyster sauce
1 teaspoon maggi seasoning
2 tablespoons soy sauce
2/3 cup water
8 tablespoons cornstarch

Preparation

Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
Whisk until thickened.
This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the \"BEST\" Springfield-Style Cashew Chicken in America since 1982. Period.