According to the New York Times the people of Springfield, Missouri, only 3 1/2 hours from here, are fond of a unique style of Cashew Chicken.
Cashew chicken, in the form first cooked by Mr. Leong nearly a half-century ago, is not the stir-fry served by many Chinese-American restaurants. Around Springfield, cashew chicken — deep-fried chicken chunks in a brown slurry of soy sauce, oyster sauce and stock, scattered with green onions and halved cashews — is the culinary common denominator. It’s a weeknight dinner, bought from a drive-through. It’s a weekday plate lunch, accompanied by fried rice and an egg roll.
The Times goes on:
In St. Louis and Kansas City, cashew chicken is served “Springfield style,” heralded with provincial categorization like Sichuan or Cantonese.
I don't know who the Times is getting this information from. I've never heard of "Springfield style" cashew chicken. But you can bet I'll be on the lookout for it now.
