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Thread: Springfield Cashew Chicken

  1. #1
    Join Date
    May 2007
    Location
    Kansas City, Missouri
    Posts
    13,462

    Springfield Cashew Chicken

    Since my wife and I were dating, on every trip to see here grandparents, we've had to stop in Springfield, MO to get Springfield Cashew Chicken either on the way, way back, or both. Honestly, for years I never really cared for the dish at the places we stopped at as my mother-in-law had a recipe for it that beat all others. Until a few years ago when we had gone to Springfield for business and were talking with some of the locals about the dish. Two mentioned the history behind it and also mentioned that the creator's son (David Leong) had recently re-opened a restaurant, Leong's, serving the dish again. My wife and I looked up the restaurant that night and went there, wow what a treat, was almost as good as mom's. We've actually taken the two hour drive (one way) there from KC just for the dish a few times when we had the craving.

    This week I saw an article in Feast Magazine about the dish and the restaurant, thought it was worth sharing...
    http://issuu.com/feaststl/docs/april...75372/12060071

    There was also an episode of FeastTV covering the story, posted here:
    http://www.feastmagazine.com/feast_t...dbc69f21d.html
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  2. #2
    Join Date
    Dec 2006
    Location
    Independence, Kentucky
    Posts
    1,355
    Sounds great, I love Cashew chicken.
    I'm supposed to respect my elders, but its getting harder and harder for me to find one now.

  3. #3
    Join Date
    Aug 2007
    Location
    Reno NV
    Posts
    13,364
    Cool, Might have to give it a try sometime!
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  4. #4
    Join Date
    May 2010
    Location
    Orland Park, Illinois, USA
    Posts
    279
    Darren, since Springfield, MO, is well outside my normal driving range it would be great if you could get your Mother-In-Law to share that best of class recipe with those of us that probably won't make it to Leong's place. Our taste buds await.

  5. #5
    Join Date
    Jul 2011
    Location
    The Gorge Area, Oregon
    Posts
    4,701
    What a great story! You have to admire folks who make a go of it like that.

    There was a variant of this we used to get in Hawaii, but the restaurant closed just before we moved back to the mainland. It was unbreaded, but I'm afraid that it will probably remain my baseline for the dish . Haven't tried making out the same but should, it's very tasty.

    If you can get the mother in law to fess up her recipe for us I'd also be interested.

  6. #6
    Join Date
    Jul 2009
    Location
    Amherst, New Hampshire
    Posts
    10,604
    That looks delicious !!!!
    Faith, Hope & Charity

  7. #7
    Join Date
    May 2007
    Location
    Kansas City, Missouri
    Posts
    13,462
    I couldn't find my MIL's recipe, but Leong's was posted in the article. Though I know my MIL uses only white meat and soaks her chicken pieces in milk overnight. Usually two dips in the flour mix before going to the fryer.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

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