Best Kobe Roux Springfield Mo Cashew Chicken Sauce Recipes
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
SPRINGFIELD CASHEW CHICKEN
Springfield, Missouri is the home of Cashew Chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, creating a fried chicken with an Asian flair in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original, maybe that is why? There are numerous variations of this famous dish, so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!
Provided by Perri Pender
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg and 2 tablespoons water in a bowl.
- Measure flour into a separate bowl.
- Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
- Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
- Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
- Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
- Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 30.1 g, Cholesterol 122.6 mg, Fat 22 g, Fiber 1.6 g, Protein 46 g, SaturatedFat 3.8 g, Sodium 1126.1 mg, Sugar 1.3 g
SPRINGFIELD STYLE CASHEW CHICKEN I
This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960's. It involves deep frying the chicken pieces in peanut oil. 'Show Me' state Cashew Chicken!
Provided by Teresa Dennis
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
- Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
- Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.
Nutrition Facts : Calories 651.7 calories, Carbohydrate 56.3 g, Cholesterol 141 mg, Fat 33.9 g, Fiber 2.8 g, Protein 32.5 g, SaturatedFat 6.9 g, Sodium 1127.3 mg, Sugar 4.8 g
SPRINGFIELD, MO CASHEW CHICKEN
My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.
Provided by Mark and Stacy
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
- Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
- Place floured chicken into egg mixture and let sit for 10 minutes.
- Remove the chicken and roll the pieces in flour again.
- Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
- Sauce:.
- Bring water to a boil and then dissolve bouillon granules.
- Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
- Add sugar, salt, and oyster sauce to the boiling liquid.
- Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
- Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.
Nutrition Facts : Calories 928.2, Fat 35.9, SaturatedFat 10.8, Cholesterol 296.2, Sodium 3514.2, Carbohydrate 94.9, Fiber 4.1, Sugar 4.7, Protein 54.7
CASHEW NUT SAUCE
This sauce can be used with a selection of your favourite veg as a stir fry sauce or served warm it makes a great sauce for kebabs or vegetables.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend the sauce ingredients together in a cup.
- Either add to cooked vegetables or heat until warm and serve with cooked meats.
Nutrition Facts : Calories 15.2, Sodium 503, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 1
SPRINGFIELD CASHEW CHICKEN
Make and share this Springfield Cashew Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
- In another bowl place the beaten eggs.
- Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
- Deep fry in hot peanut oil; drain on paper towels.
- In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
- Place chicken over rice.
- Pour sauce over chicken.
- Top with cashews and chopped green onion.
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