Kobe Roux | Springfield, MO Cashew Chicken Sauce
photo by Jeff Cheffro White
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons chicken base
- 5 cups water
- 2 tablespoons butter
- 2 teaspoons ginger powder
- 2 teaspoons onion powder (granulated)
- 1⁄2 teaspoon garlic powder
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1 teaspoon white pepper
- 1 tablespoon granulated sugar
- 1 teaspoon maggi seasoning
- 2 tablespoons soy sauce
- 2⁄3 cup water
- 8 tablespoons cornstarch
- salt
directions
- Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
- Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
- Whisk until thickened.
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Jeff Cheffro White
Marshfield
I love learning about the various cuisines of the world.