has shared a lovely little local dish meme on their journal at http://www.furaffinity.net/journal/2556933/

Needless to say, being from Springfield, MO, I had to post our famous Cashew Chicken recipe! Of course, I've made it before, so I already had a pic of my version to share with you all. LOL

Of course, I modified the basic recipe to my own tastes, so here's my Springfield Cashew Chicken Recipe! It takes a while, but it's worth every minute, and I've been told numerous times that it's the best Cashew Chicken in town! ~^=^~

Ingredients

4 skinless, boneless chicken thigh quarters (I don't like white meat)
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
1 box jasmine rice
2 cups canola oil for frying
1 tablespoon sesame oil
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon turbanado sugar (sugar in the raw-type)
2 tablespoons Bragg's liquid aminos
1/2 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves

Directions
Cut the chicken into 1 inch pieces.

Prepare the rice according to the directions on the box.

In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch.

In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Make a HUGE mess of this to get the signature extra-crispy texture to your chicken bits, trust me on this one!

Heat canola and sesame oils in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain in a heat-resistant colander, or on paper towels if you don't have one.

While frying the chicken, heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper.

Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup, then whisk cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.

Preheat toaster oven (or regular oven if you must) to 200 degrees F. Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. OR in a non-stick skillet or wok on med-low, toss the nuts and onions lightly for the same 5 minutes.

Pour sauce over fried chicken and top with cashews and green onion.

Serve over a bed of the jasmine rice, with Bragg's liquid aminoes (tastes like soy sauce) on the side.



"Actually, I give this as an open, and friendly challenge to all chefs and even would-be chefs!

THE FIFTY STATE DISH MEME (51 if you count Puerto Rico :P)

~ If you are from a particular state, just cook up your state dish!

~ You are also allowed - and encouraged - to put your own take on the dish or to completely turn it on its head / deconstruct it! But, JUST THAT ONE DISH if you can help it (though a side dish is allowed with it)

~ For those furs that dont live HERE in the states you are encouraged to do the same, but it has to be from YOUR region!

ALLEZ CUISINE!!! :p

UPDATE: ~ There isnt a time limit to this, get it done when you can :)

Besides, this meme needs to catch on- so spread the word, fellow furs!"

(Quoted from the journal of that can also be found at http://www.furaffinity.net/journal/2545213/)

Allergy warning – recipe contains soy (Bragg's liquid aminos), wheat, nuts, shellfish (oyster sauce), & egg products