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.
br>Season mushrooms with soy sauce and sugar, set aside and
hile rice cooks, make the chicken.
Heat large skillet over
ut up whole frying chicken into pieces, or chicken breasts into halves
Dissolve in hot water.
Makes 5 gallons.
Thicken with cornstarch and cold water until real thick.
Serve over breaded chicken chunks, topped with green onion and cashew nuts; serve with rice.
CHICKEN RECIPE: In a large bowl, combine
an with parchment paper. Brush chicken with curry paste. Roll in
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
f the oil. Season the chicken with some salt and pepper
Wash chicken and paper towel dry.
Season with minced garlic, salt, pepper and red pepper flakes.
Brush olive oil on a clean grill.
Grill chicken, skin side up with the grill top down 1-2 hours.
Turn occasionally.
Chicken is done when meat is fork tender and juices run clear.
At last minute, baste with barbecue sauce (recipe to follow).
Dice chicken into small pieces, approx 1/
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
Make the rib sauce first. Mix the rib sauce ingredients in a saucepan and bring to boil, simmer on low for 5 minutes.
Then make the chicken sauce. Mix ingredients in large bowl. You don't cook this one.
Here's where the magic happens -- add the two sauces together and stir to combine.
rined chicken:
Place the sugar, vinegar and fish sauce in
or both the pepper and chicken sauce, mince the 8 onions, 8
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Prepare the rice and chicken sauce mix with broccoli according to
minutes. Stir cream of chicken soup and milk into the