Ingredients
-
4
-
5
-
2
-
1
-
3/4
-
1/2
-
1 1/2
-
2
-
1
-
2
-
2/3
-
8
-
-
-
Directions
Kobe Roux | Springfield, MO Cashew Chicken Sauce, Cashew Chicken Sauce – Springfield MO Style If you’ve ever eaten it, you know it’s pretty good Not very traditional, but it’s good This is a sauce recipe that pays tribute to David Leong’s 1963 invention that revolutionized the Springfield, MO dining scene , The one disadvantage to living in FL is no good cashew chicken! I am making this tonight!!, Looks fabulous! I consider myself lucky to live where I get to eat this unique and original style of chicken For variety, try my Ozarks Cashew Chicken recipe on this site Very similar, but more in line with the original Springfield-style cashew chicken developed by David Leong in 1963 at Leong’s Tea House
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Steps
|
1
Done
|
Combine All Ingredients Except the (2/3 C Water and Corn Starch) and Bring to a Slow Rolling Boil. |
|
2
Done
|
Add Corn Starch to 2/3 C Water and Whisk Thoroughly, Then Combine With Boiling Sauce Base. |
|
3
Done
|
Whisk Until Thickened. |
|
4
Done
|
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. |
