Springfield Missouri Cashew Chicken Nugget

4 boneless breasts of chicken
3/4 cup flour
3 to 6 eggs
1/4 cup milk
oil
salt
pepper

Wash chicken and cut into chunks. Dip chunks in flour; remove and let
stand for 15 minutes. Mix eggs and milk in a bowl. Add chicken to mixture
and let stand for 10 minutes. Deep fry chicken in 1/4 inch of grease for
5-7 minutes on each side. Season generously with salt and pepper. Place a
baking sheet in the oven at 250 degrees to keep chicken piping hot as you
go. You can also warm a bowl of cashews in there just before serving (or
in the microwave on defrost for 1-2 minutes). Shred 4 or 5 chunks of
chicken and set aside to add to rice later.

http://www.craftygal.com/archives/801/fridge801.htm


Fried Rice

4 to 5 cups prepared rice
1/2 cup (1 stick) of margarine
2 Tbsp of soy sauce
4 stalks green onion
shredded chicken
1 tsp salt
1 tsp sugar
1 egg

Prepare 4 to 5 cups of rice according to package directions. Melt a stick
of margarine in a pan or skillet. Add the following items to the pan: 1/2
cup chopped green onions, soy sauce, shredded chicken, salt, and sugar.
Just before serving, scramble an egg with a fork, pour over top and work
into rice.


Oyster sauce

4 chicken bouillon cubes
1 1/2 Tbsp cornstarch
1 tsp salt
1 tsp sugar
1 tsp oyster sauce
9.5 oz. cashews

Boil 3 cups of water and add bouillon cubes. In a separate bowl, mix 1 cup
of cold water and cornstarch. Dissolve completely and add to chicken
broth. Add salt, sugar, and oyster sauce and thicken over medium/low heat.
To serve, cover a plate with a base of fried rice, top with several
chicken nuggets, sprinkle with cashews, and ladle oyster sauce over it.
Small dishes of cashews and chopped green onions can be left on the table
for folks who prefer to "season to taste."


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