Kobe Roux | Springfield, Mo Cashew Chicken Sauce

• 4 tablespoons chicken base
• 5 cups water
• 2 tablespoons butter
• 1 teaspoon ginger powder
• 3/4 teaspoon onion powder (granulated)
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• 1 teaspoon maggi seasoning
• 2 tablespoons soy sauce
• 2/3 cup water
• 8 tablespoons cornstarch

1. Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
2. Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
3. Whisk until thickened.
4. This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

chicken base, water, butter, ginger powder, onion powder, garlic powder, sesame oil, oyster sauce, maggi seasoning, soy sauce, water, cornstarch

Taken from www.food.com/recipe/kobe-roux-springfield-mo-cashew-chicken-sauce-404248 (may not work)