Cashew Wild Turkey and Rice recipe

[Mary A]

My husband (RLA) fixed this today. It's one of our favorites.  His grandmother made up the recipe for cashew chicken and we have adapted it to cashew wild turkey. I thought some of you might enjoy it.    

WILD TURKEY

**Wild turkey breast (About 1/2 pound per person) cut into bit size pieces
**2 eggs beaten, mixed with enough milk to cover turkey
**Flour
**Salt
**Pepper
**Any other seasonings you like

Mix eggs, milk, salt and pepper.  Let the turkey soak in the milk & egg mixture, while you are preparing the sauce.

SAUCE (for about 2 or 3 people)

**2 cups water
**4 chicken bouillon cubes
**3T.  Corn starch
**1/3 cup cold water
**3t. Sugar
**4t. Chinese Oyster Sauce

Boil the water and chicken bouillon cubes. Reduce to simmer.  Mix corn starch well in about 1/3 cup of cold water, and then stir it into the hot liquid. Add sugar and oyster sauce.

Now, let the sauce simmer while the turkey cooks.

BREADING FOR TURKEY

**Flour
**Cavender’s seasoning
**Lowry’s seasoning

Combine flour and seasonings.  Roll the turkey breast in the flour until they are well coated.
I like to cook the turkey in a skillet with some olive oil.

RICE
**onion
**Bacon
**Cooked rice
**2 eggs

Sauté onions in bacon grease.
Add the desired amount of cooked rice, and break 2 eggs into the rice and cook.   Add real bacon bits to rice mixture if desired.

When everything is done, serve with cashews and chopped green onions to garnish.

The turkey may be put on the rice and sauce poured over it or mixed together and garnished with cashews and green onions.  Or, put everything in separate dishes and let each person fix it the way they like.

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Here are some interesting facts about cashew chicken.....

Cashew chicken was first served in 1963 at the Grove Supper Club which was next to the Sweetheart Cup factory. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield, Missouri. The dish is exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city".

Borrowing from the local love of fried chicken, David Leong came up with a combination of fried chicken chunks covered with Chinese oyster sauce, a handful of cashews and chopped green onions--an immediate hit with the local crowd. As word spread about the dish, so did the recipe. Springfield-style cashew chicken can be found throughout the nation and is most popular in the region around Springfield in southwest Missouri.

Leong's Tea House closed its doors in 1997, but authentic cashew chicken is still being served at over 100 restaurants in and around the Springfield metropolitan area.

David Leong's son, Wing Leong, carries on the family legacy as chef at Fire & Ice - an upscale Springfield restaurant