Today was a good day for some hot tea. The sun was deceiving today. It shone brightly this afternoon, but didn't do much to warm us up. But tea does the trick.
If you've ever lived or visited southwest Missouri, you've probably tried Springfield style cashew chicken. Once you've tried it, you realize it is way different than any other kind of cashew chicken. If you've sampled it, you more than likely enjoyed it. And every so often you get a hankering for it. That's what happened to me. In fact, my hankering lasted a few days.
So I decided to make some cashew chicken at home. I had my trusty Minute Rice, chicken and the secret cashew sauce mix. The only items I was missing was cashews. Please don't laugh. I also didn't have any green onions. But I thought, "What the heck!"
I started by cooking up the rice. When that was done, I got to work on the fried chicken pieces. That's a chore in itself. (See my blog about the dirty chicken.) When the chicken was almost done, I got the wok out and went to work frying some veggies, then scrambling eggs. On another burner I got the secret sauce going. I'm going to admit I was prepping and cooking about an hour and a half.
When everything was done, I put it all together. And it took me a little over 10 minutes to scarf down. And it was okay. It was filling, but it wasn't like cashew chicken in the local Chinese restaurants. And it wasn't the lack of cashews and green onions. I have no idea how those restaurants get such a tasty dish together. But the next time I get a hankering for some cashew chicken, I'm going to get the real thing from a real restaurant and save myself an hour and a half of work.
If you've ever made something that tastes as good as a restaurant, share with us. If you've had a not so great experience trying to do the same, share also. Let me know I'm not alone. Until the next tea break...
No comments:
Post a Comment