Roots of a Southern Kitchen

Another recipe from Tanner’s Nanny, and it is one of the best ever! Tanner usually asks for this dish around his birthday every year. It is the perfect savory, umami dish, and it keeps great as leftovers! I know it looks like a difficult recipe, but the hardest part is gathering all the ingredients!

Ingredients:

• 4-5 chicken breasts, cut into bite-sized pieces
• Flour
• 1/4 cup milk
• 2 beaten eggs
• 3 cups cooked rice
• 1/2 lb bacon
• 1 1/2 cup diced green onions
• 1 cup diced mushrooms
• 2T soy sauce
• 2 chicken bouillon cubes
• 2 cups water
• 2T cornstarch
• 2 tsp sugar
• 2 tsp salt
• cashews

Steps:

1. Set up chicken dredging station. One bowl of flour and one bowl with a beaten egg. Dredge chicken in flour, egg, then flour again. Fry in oil until cooked through. Salt when finished.
2. Cook bacon and leave drippings in pan.
3. Add everything except egg and cashews and cook for 10 min on medium heat.
4. Add egg and cook through.
5. For the gravy, bring water to a boil and dissolve bouillon cubes. Add sugar and salt, then slowly add in cornstarch, stirring continuously until gravy thickens.
6. Garnish dish with cashews and more green onions!