![]() ![]() Ī plate of Springfield-style (deep fried) cashew chicken served with fried rice and an egg roll.īorrowing from the local love of fried chicken, Leong came up with a variation of the preexisting dish. Springfield even hosts an annual festival that is centered on this chicken dish: Springfield Sertoma's Cashew Craze. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city". His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. David Leong (1920–2020), a 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' tastes. Deep-fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield. The deep-fried version of the dish is closely associated with the city of Springfield, Missouri. Tender chunks of chicken are combined with crispy roasted cashews, vegetables and are tossed in a light sauce made from garlic, soy sauce and hoisin sauce, thinned with water. The traditional version of cashew chicken is stir-fried in a wok. Let’s just say that when I was assembling the list of ingredients for the photo, my house was not a quiet, calm, peaceful, mellow place.Cashew chicken ( Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. Now’s the perfect time for me to tell you that I totally botched the “Cast of Characters” photo and won’t even show it to you because it’ll just confuse things. Some people go on a cabbage diet others do a total body cleanse. I love following Christmas week with Asian food. You can throw in whatever veggies you have on hand-that’s exactly what I did last night-and tweak the flavors to suit your fancy. Make stir fry tonight! It’s easy, versatile, quick, and has nothing to do with typical holiday fare. Purple beef is not appealing, unless your guests are wolves. Note to self: make sure the inner core of your rib loin is completely thawed before you put it in the oven. And often complicated, as my prime rib from Saturday night can attest. And the food-it’s always so abundant and rich and fattening…and yummy. I loved Christmas ’round these parts and had a wonderful time, but there’s something about the pace of the holidays that makes me want to take a four-month nap when it’s all over. ![]() I don’t think I’ve ever been more glad to see Monday in my life. Eat with chopsticks if you want to feel really cool.Add ½ cup cashew halves to make it even more yummy.You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.Sauce should be much thicker.Īt the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil.ĭump in cooked chicken. Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Add red bell pepper and cook for 30 seconds. When brown and just cooked through, remove to a separate bowl.Īdd additional 1 tablespoon peanut oil to same skillet. When it’s hot, drizzle in 2 teaspoons peanut oil.Īdd meat to skillet and fry quickly, stirring around for 2 to 3 minutes. To begin stir fry, heat skillet or wok over high heat. Measure an additional ¼ cup chicken broth. Prepare all vegetables and have them ready. After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. ![]()
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