Instead of stir-frying the chicken, as is normally done, he deep-fried the chicken chunks. A 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. 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 cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
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