This is Cashew Chicken in the style first served in Springfield, Missouri in the 1960s. It involves deep frying the chicken pieces in peanut oil. Show Me state Cashew Chicken
Springfield Style Cashew Chicken I Ingredients
4 skinless, boneless chicken breasts
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups peanut oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves
How to Make Springfield Style Cashew Chicken I
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.
Springfield Style Cashew Chicken I Nutritions
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
ServingSize:
Sodium: 1127.3 mg
Sugar: 4.8 g
TransFat:
UnsaturatedFat:
Springfield Style Cashew Chicken I Reviews
Im the original submitter of this recipe, many years ago. My name and account have changed or I would edit this recipe. Since I cant, Ill post the editing here. Ive fine-tuned this recipe over the years, until it matches any Ive ever eaten at restaurants in Springfield. Heres the changes: Take out the baking soda, and just add 1T Corn starch, 1 t. Lawrys seasoned salt, and 1/2 t. pepper to your flour mixture in a ziplock bag. To the eggs, add 2 Tablespoons of ice water, then beat. Dip your chicken in the egg, then the put in the ziplock bag to throughly coat the chicken, then lay the chicken on your cutting board for fifteen minutes to rest. After that, fry in the peanut oil as per original recipe and drain. Changes to sauce: To the original 2 cups chicken broth, change the Oyster sauce amt to 1 1/2 Tablespoons, 1 1/2 teaspoons of sugar, 2 tablespoons soy sauce, 2 Tablespoons corn starch. Heat all but the corn starch to boiling, then mix the corn starch with 1/3 cup of cold water until smooth. Stir slowly into the hot broth, and boil for one more minute. Put lid on and set aside. Heat cashews only in the oven, for the amt of time on the original recipe, and sprinkle fresh, chopped green onions over the finished dish. Enjoy Teresa Merau
This is just like the cashew chicken at a little place in Pensacola florida.....I leave out the oyster and pepper when I make the broth and double the broth that you pour on top This is really good.Chelita
I love going home to Springfield, MO to get this wonderful (and inexpensive) Cashew Chicken. They just dont make it the same in other Chinese restaurants, but this recipe is the real thing. If only it was as easy to make as picking it up at the drive thru
This recipie is right on the money. This is a family favorite, and is a wonderful dish to enjoy. A suggestion, though: instead of using a teaspoon of white pepper, use only a pinch. The power of the white pepper is almost too much for younger/more sensative tastebuds, or so Im told. =)
If I could give this a higher rating I would. Ive been looking for this recipe for 20 years since I went to school in Springfield - it is a perfect replica of the local dish. My own personal opinion is that this recipe does need to sit for awhile after adding the sauce to let the flavors meld more, the next day is when I actually thought it tasted exactly like the local version. My only other suggestion is to add some cashews to the sauce when it is hot, it softens these cashews up and lets the flavor of the nuts out. Then I still added more cashews right before serving to add the crunch. Ive also made it with low sodium chicken cubes since the salt level in this recipe is very high and it still had great flavor. My son is now addicted to this and keeps telling me he wants to go to college in Springfield so he can have this everyday. Thanks for the recipe and the memories of Springfield.
This recipe was AWESOME After attending college in Springfiled and eating Cashew Chicken on a weekly basis, I have found nothing that compares to this recipe Served over a bed of rice, this one definitely brings back good memories
I live in Lake of the Ozarks (which is close to Springfield) and this is absolutely the best cashew chicken EVER It even beats out the restaurants The only change I made was to cut WAY back on the white pepper...I only used a pinch. For those of you who are turning out oily chicken, use peanut oil, not vegetable oil. It makes a difference. Thanks for posting Teresa
I lived in Springfield for 5 years and travel there quite a bit. The sauce turned out with too much pepper flavor. Overall, pretty good, though.
Thank you, thank you, thank you My husband and I attended college in Springfield. We graduated in 2006 and moved to Iowa. We have been looking for good Cashew Chicken ever since. This recipe is perfect and tastes just like the Cashew Chicken in Springfield that we loved so much. The only change we made to the recipe was to cut the corn startch down to two tbsp. Otherwise, Perfect
Very, very good
I love this recipe. To lighten it up, I use chicken tenderloins that I lightly season on both sides with salt and pepper, then pan sautee in a non-stick pan coated with Pam. It tastes just as good as the breaded and fried version and is much, much healthier. Its even good when you omit the cashews (I never use 2 cups of cashews, just a tablespoon sprinkled on top of each serving to lighten it up even more). Also, I never have white pepper around so I just use black pepper with good results. The sauce is excellent
I grew up near Springfield, so I was excited to find this recipie. When I made it, I was only partially happy with the sauce and not happy at all with the chicken. To improve the sauce, I would use half the amount of cornstarch to start, and then add more if neccessary. The sauce was just way too thick. My fried chicken nuggets turned out way too greasy and I was sick after eating a few. I would suggest buying pre-made chicken nuggets and then either bake them or deep fry them. I will try this recipie again and use baked nuggets. Im sure it will be quite good then.
This recipe rules I make it at least 3 times a week.
My husband grew up in Springfield and craves Cashew Chicken. We cant find anything like it where we live so we decided to try this recipe. It is RIGHT ON The only exception is the white pepper. Its too much and not needed. Great recipe
I made this last night for my boyfriend, who is a Springfield native and whose favorite food in the world is Springfield-Style Cashew Chicken. Apparently there are a million variations on this dish even in Springfield, and luckily this recipe (with a couple of minor changes) turned out to be quite authentic and just the way he prefers it. I followed the recipe exactly except that I cut the amount of cornstarch and sugar in the sauce in half, and I did not put baking soda in with the flour that I used to bread the chicken. Frying in very hot PEANUT oil is crucial to the success of this dish - vegetable oil or any oil that is not hot enough will leave the chicken very greasy. Note: this recipe doesnt make a lot of sauce, so I would double the sauce if youre making enough chicken for 4 people.
I grew up in Missouri and went to college in Springfield, MO. I have had Springfield Style Cashew Chicken A LOT However, you cant find it anywhere outside of the region, and I live in Oregon now. I decided to just make it myself after craving it for many months. I was sooooo excited to find this recipe I made it for my boyfriend, and his 5 year old daughter. It was so spicy that she couldnt eat it. Ive never had spicy cashew chicken before. The white pepper took away from the flavor of the dish. So, I made another batch without the pepper, and it was Great Also, the 4 chicken breasts that I used were big. I would suggest quadrupling the sauce recipe to have enough for all servings.
Finally i found a recipe that tastes like the real cashew chicken from Springfield, MO. The birthplace of chinese food.....I lived in springfield and this is what I miss the most. This is the closest you will get to the real thing. Florida doesnt serve cashew chicken like this. I have searched Alot of springfield mo people on this website, they know what Im talking about Same with Sweet and Sour chicken, General Chicken, so on. If ever in Springfield try Mr. Egg Roll on S. Campbell or Diamond Head, YUM Go Springfield
I thought the sauce was right on, but the chicken wasnt restaurant style (maybe I need a fry daddy). I was surprised by the flavor. I will make again, but will add some seasoning to the chicken batter.
Stellar recipe I made it with half chicken, half tofu (prepared just like the chicken) and it was great. I also stir-fried some carrots and celery and added it to the mix. I substituted a small amount of fish sauce for the oyster sauce, as I had none. It is a mild sauce, but you could surely kick it up on your own. I must also add that the presentation is BEAUTIFUL--it looked like something you would get at a good Chinese restaurant Def. make again
Mmmm good didnt have chicken broth so i had to used beef instead. still tatsted really nice. the chicken i find, has to be smothered in the sauce or else it dosent realy taste that good. with the sauce the. its excellent
I wish more restaurants across America would make it this way When I am in a hurry - I simply make the sauce and bake some Frozen Popcorn Chicken according to directions and serve over minute rice YUM
Being born and raised in Springfield I was excited to try this recipe. I followed the recipe to a "T" and personally found it to be too sweet and peppery.... I would defineatly cut the white sugar by half and maybe use only 1/4 tsp. white pepper. The chicken itself was FABULOUS. I will merely make some minor modifications to please my familys palette the next time I make this recipe....thank you for the recipe
Being originally from the Springfield, MO. area, I missed this favorite dish of mine since I had moved. I found this recipe very close to what is served back there. The chicken came out fantastic. I noticed one reviewer complained that the chicken was too greasy. Im assuming the reviewer didnt use peanut oil to deep fry the chicken in as the recipe calls for, but instead used vegetable oil which will make the chicken too greasy. The sauce I found to be a little too sweet and had way too much white pepper in it(I even halved the amount the recipe called for). Next time Ill try making it without any sugar and maybe just a small pinch of white pepper. I also used about half the amount of cornstarch as the recipe called for as it would have made the sauce too thick. So far this is the closest recipe I have found compared to authentic Springfield style cashew chicken.
I loved it I served it over a plate of ice berg lettuce, and fried rice. It was great
I grew up in Pensacola florida and thought this was just typical chinese, but when I traveled, no chinese restaurant had ever heard of it. Some people named Chong owned it They sold it and the new owners altered it and it is not the same. I was devastated and when I found the recipe on line I was ecstaticI make my sauce in the pan where I fried the chicken and make a sort of roux to add extra thickening and flavor.
The sauce was right on, but I didnt care for the breading on the chicken. Next time I will fry the chicken using a typical fried chicken batter. My family loved it, we have been missing Cashew Chicken since we have moved from the Springfield area. Now I will make it often.
I made this for my husbands birthday as a surprise for him. He grew up in Springfield, MO, and everytime he goes back...this is the first meal he eats. It tasted EXACTLY like it should taste and he will ask for it now about once every week. I did have a little trouble with the cornstarch, but finally figured out the trick to it after calling a woman who lives in Springfield and makes it every week. By far...this is as close as you can get without having to go to Springfield
Good recipe, I leave out the white pepper.
This was a great recipe. I grew up in the Ozarks and found out quickly when I moved away that "cashew chicken" in other places was not the meal that I knew. The white pepper gave it a spicy zing. Next time I think I will reduce it just a bit.
Loved it So glad I found this recipe. I grew up in MO (Texas Co.) and have never found cashew chicken the same anywhere else
We have tried many different cashew chicken recipies but this one is by far the best the only thing I did differnt was take out the white pepper as it was a little to spicy for my kids with it. My fiance liked it with the pepper. But all in all this was VERY GOOD
Actually fairly bland, with not enough sauce to coat the chicken. The cashews were the only saving grace for this dish in my opinion. It involved several steps and really wasnt worth the effort.
Absolutely fabulous The flavor takes me back to my years in Missouri The time and effort it takes to double bread the chicken is well worth it. Thanks so much for posting this recipe so we can all enjoy cashew chicken, even OUT of Missouri
The best I have ever eaten. I got the recipe in the 70s and my family has enjoyed it for years. If you love chicken this is chicken at its best
Cashew chicken is my granddaughters favorite dish so we tried this together. She did not want to add the oyster sauce so we left that out, otherwise we followed the recipe. She wanted onion, red peppers, celery, and carrots stir fried in this recipe and it was perfect. It took us 1 1/2 hrs. to make this so the prep time was off but it was fun to make and we will be making this again.
This was sooo good I did make a few changes to get the fat content down. First I mixed 2 cups of flour with 1/4 cup of cornstarch and sauteed the chicken in about 1/3 cup of oil until brown. I removed the chicken and let it drain, then poured any leftover oil out of the pan. I added the onion, and the sauce mix to the pan, cooked it til thick, and added the chicken back. It wasnt as crunchy, but it was great. Next time Im just going to use sauteed chicken without any breading.
I followed the recipe with her second review, minus the oyster sauce. It was my first time making cashew chicken and it was great, tasted just like what we eat here in Springfield :) I had to add just a little more cornstarch mixture to my gravy because I like it thicker, but the overall taste was wonderful. I served it on a bed of white rice with the toasted cashews and fresh chopped green onion.
Its been many years since Ive eaten Cashew Chicken like this and I dont remember the sauce having so much pepper. If I make this recipe again I will cut the pepper in half. We liked the chicken though.
We love this recipe. Ive made a few modifications for our tastes: I only use 1 1/2 cups of cashew halves, I use 4 whole green onions and I reduce the amount of corn starch to 2T (can add more if needed). Also, you need to use enough peanut oil so that it is about 1 inch deep in your pan. Other than that, the recipe is AWESOME This recipe is requested quite often at our house.
I just realized (when suggesting it to someone on the Exchange) that Ive never rated this. Ive made it many times and the only thing that I do differently is NO WHITE PEPPER. The listed amount is entirely too much. Other than that, this recipe is delicious and certainly tastes like the takeout cashew chicken around here Thanks
This recipe is very close to the cashew chicken I had when I lived in Springfield, MO. Its very good and simple to do. I did use black pepper instead of white. Worth the time to make it.
Yum I never come back and review a recipe but this one deserves it Way 2 Go
I am sorry. I am from the Springfield area and no it doesnt taste like what I am use to. It had too much of a pepper taste to it and too much of a oyster taste. My husband liked it...but it is not what I am use too
Im curious what springfield you got this recipe from. This is closer to a general chicken than SPRINGFIELD, MO. I would cut the amount of pepper. I would also suggest to many people trying this recipe to skip the flour, egg dip, flour, and go straight from the first flour coating to the fryer. Its way less messy.
This recipe is great... Ive made it many times. In an effort to make it a little more healthy I have now been cooking the chicken in a skillet with light olive oil and no breading. Once the sauce is done i pour it over the chicken and add the cashews. It is very good, the family loves it. Also for those of you who have never used white pepper, it is extremely strong even for my family who like spicy foods. So, I would recommend to use a smaller amount.
I made this tonight and it was wonderful. I did add 2 T of peanut butter to the chicken broth before boiling and it really added depth. This will become part of my regular meal rotation even if it is kinda messy to make.
Very close to the real deal Used to live off this dish from Hong Kong Inn while attending school in Springfield. This recipe brings back many memories. Will start making this recipe regularly
Very good, everyone ask me how to make this recipe.
I had breaded chicken tenders on hand so I did not do the chicken but the sauce seemed a little off to me. Much too much white pepper and otherwise seemed to bland for my crew. We live close to Springfield and have eaten our fair share of cashew chicken and this was not close to anything weve had.
The chicken itself was just as expected for the Springfield style. However, the sauce was not very good at all.
We are originally from Springfield, MO. When we moved to Tennessee. We could not find anyplace that made cashew chicken this way. We were so disappointed. I looked up this receipe about 10 years and have been making it ever since. You cant get ANY closer then this If you go EXACTLY by this receipe. You will not be disappointed Id give it 10 stars if they had it
I was amazed at how the chicken turned out. This is the closest thing to resturant style Ive made. The peanut oil was a great idea, and was the first time Ive used it. I did add a bit of salt on top when served but next time I will add a little to the sauce. Great recipe, and easy. Thank you
Too much work for an ok flavor...
Good receipe...Thank you. Mr. Leong would be proud.
The best recipe I have found. I lived in Springfield then and this is the closest thing to it.
The gravy was a little bit bland so I added a touch more soy and oyster sauces. I have never fried chicken in peanut oil before, and I was really impressed with how delicious, crispy and non-greasy it was. Ill definitely be using that in the future. Thanks
My wife and kids loved this. The second time I made it, my wife asked me to add diced water chestnuts, celery and some peas and carrots (not too much - all for texture and its just the way she likes it). Just as good--didnt ruin the original recipe. I felt it was best served with fried rice but was good with plain rice also.
This was a hit with my husband. The kids loved the chicken, sans sauce. It was very much like what we remembered from college days in Springfield. Please note the comments about the white pepper. I halved the amount called for and it was still very very peppery. Next time, I will just put in a tiny pinch of the white pepper and adjust it from there. I also think that I will add an extra tablespoon of oyster sauce. (I did follow the updated instructions that Ms. Dennis added to the reviews section.) Im not one to make any kind of chicken nugget/tender from scratch. However, this was very much worth the effort and mess. A friend recently gave me a deep fryer and I used it for the first time with this chicken and it came out incredible
Made this recipe a couple of days ago and LOVED IT I made sure to look at the reviews and found that one with all the changes and used that... It was great. Me and my husband have been searching for a cashew chicken recipe since we live in Springfield Mo, this one will now be our go too thanks so much for posting
I made this recipe by stir frying the chicken in a tablespoon of oil instead of frying it. Poured the sauce over and wa-la. An amazing meal, quick and easy.
This is one of the first times I have rated a recipe but I had to let you know how great this one is. It is just as I remember from living in Missouri. Definitely a keeper.
I live in Springfield and eat cashew chicken out quite a bit. The chicken turned out well, however the sauce had WAY too much pepper. Compared to the local sauces, I did not like it at all. To purchase it out is about USD4.00 per meal....so I will probably skip making this in the future. A lot of work for a so-so sauce.
The flavors were amazing and the chicken was crisp, yet juicy. I would keep the recipe as is, except reduce the pepper and corn starch in the sauce by half. It was a little too thick and a little too peppery.
My fiance & I made this recipe for the family and we loved it, my teenagers said it needed to be added to our regular menu. LOL. The first time we made it we had no white pepper and it missed that zing. So we had to make it again the next day because it was so good first time even with out the pepper. We used just a dash or so of regular pepper this time and it turned out perfect. This recipe takes us back to high school days at our favorite hangout. Awesome We did double the sauce it just didnt seem like enough.
Although this is very tasty, it is very hot/peppery. I will back the white pepper down to about 1/4 tsp next time I make it.
This gives me flash backs of my college days, long ago. I cut back on the pepper and sugar in the sauce by about half and use fewer cashews. I also admit to cheating quite often and using Tyson chicken nuggets instead of going through the hassle and mess of coating and frying chicken. Not quite as authentic, but still really, really good. Dont forget the green onions - it isnt the same without them This is truly comfort food to me. Thanks
Ive made this numerous times, and we all love it I actually got this recipe from a co-worker whod gotten it from an employee at a restaurant located in El Dorado Springs, Missouri (approx. 80 miles northwest of Springfield). I read the review by the person who originally shared this recipe and the edit that she recommends, so Ill have to try making this again and see how it turns out.
OMG I LOVE IT Ive recently moved to a town that has about a dozen chinese Restaurants and not one of them makes cashew chicken this way. Which is the way i love mine, breaded of course, it reminds me of my favorite chinese place growing up. The first time we made it we had no white pepper so left it out entirely and it missed that zing. We added a dash of pepper or so bot the recommended amount and it came out great. This recipe is awesome My family loved it so much i had to make it two days in a row and it makes a lot. Just note when you change the servings for 2,4, 6 people etc., it does not adjust the second half of cornstarch amount needed so double check your measurements. we served over bed of fried rice and with the crab rangoon III recipe. ENJOY .
So the bases of this recipe is good but a whole teaspoon of white pepper is way too much.
I dont normally eat cashew chicken, so I wasnt sure what it was supposed to taste like, but my husband assures me that it tastes just like what comes from a resturant. Ive made it twice now and both times Ive had no leftovers. I serve it with egg fried rice, the recipe is available on this site.
Read the original posters revisions, under reviews. I didnt & wish I had. Will use revised next time. I rested the chix after first dredge, before egg wash, and again after 2nd dredge. I like the simplicity of the recipe. It is like the cashew chicken I had in Springfield in the 70s. With the changes, this will be a regular on my menu. Served it with stirfried bok choy w red peppers, onions & garlic. Yum
I never even knew this was a Missouri thing. I remember getting this a few times as a kid, I just called it breaded cashew chicken. found out the history of it and had to make it. I followed the recipe exactly minus the white pepper that I cut in half. turned out great. left overs were good too. had to bake the chicken to get it crispy again, and had to make a half batch of the sauce since the chicken had completely absorbed the original sauce in the fridge. All and all a good recipe.
Not too bad Next time I will leave out the sugar in the sauce. I have lived in Springfield my whole life and have grown up eating plenty of Springfield style cashew chicken, and this recipe was a little too sweet. I also had to add a little more oyster sauce than called for. Overall a good recipe though
The first time I had cashew chicken at my MILs I didnt really care for it. Shes from Springfield, Missouri so now I get itMy husband wanted Moms cashew chicken for Fathers day and I ran across this recipe. He thought it was pretty close but said the sauce was heavy. (I am almost certain his mom has never had oyster sauce in her fridge) Next time I will cut the amount down by half.
What brand of oyster sauce do you use? I live in St Louis now but grew up in Springfield. The only thing I miss more than cashew chicken is my mom. I have made the sauce over the years but its never the same. Oyster sauce I find up here its too sweet.
I love this recipe. everyone in my house loves this dish
Yes No waiting for a trip to Southern MO for this dish My whole family loves it. It tastes exactly how it should.
Great recipe Chicken was great & the sauce was VERY close to Springfield... only a little bit salty. Try this one tonight Id suggest having 2 people make this (one for the chicken & one for the sauce) so its done at the same time.
The sauce came out too peppery. Im from Springfield and I miss Canton Inn and Cashew Stations cashew chicken.
We loved it. The breading for the chicken needed more salt.
I followed Teresa Ms edits to original recipe. In my opinion, doesnt need the 1 1/2 tea. of sugar. I added 1 teaspoon and still thought it thrown off the flavor. Will make again- sans the sugar.
Not even close.
The chicken came out perfect for what was wanted but i would not make the sauce again
OMG I moved to Florida from Springfield MO. Let me tell you my daughter and I love this recipe. Its a little taste of home. Chinese food is definitely not the same here. The other bonus is that this is really a 2 person recipe and we get to spend time in the kitchen together. :)
I live just outside of Springfield, MO and of course I love cashew chicken. This recipe is perfect I made it with the adjustments in the authors review. I did end up with more chicken than sauce so next time I will double the sauce or cook half of the amount of chicken. A+
I have made several variations of cashew chicken, while trying to please my kids in satiable appetite. I had a few more things like carrots celery and water chestnuts all diced of course, this is hands-down the best cashew chicken recipe I have come across
First time making this recipe I doubled the sauce and I would omit the sugar was too sweet, Ive eaten Springfield Missouri cashew chicken for over 3 decades I used bullion instead of broth and I would use a rich broth instead, I only had black pepper and I believe white would be better, also I put the cashews in the sauce and some of the green onion as well also I marinated the chicken in the eggs and tossed the chicken in the flour mixture in a ziplock bag it really didnt need to be done twice I also fried the rice in sauted yellow or sweet onions and scrambled 2 eggs and put them in the fried rice and onions, also I didnt have oyster sauce and just doubled the soy, I think the oyster sauce may have made it slightly better. Enjoy with egg rolls and crab rangoons.
I like cashew chicken and It was very easy to make. However, I would strongly recommend not breading the chicken.
The chicken was the best ever and deserves 5 stars by itself but the white pepper ruined the sauce and considering its not cashew chicken without the sauce... I gave it one star because I couldnt eat it with the sauce. I strongly advise leaving out the white pepper.
I didnt have to make any changes. I will definitely make this again.
My family and I lived in Harrison, Arkansas for 10 years and always made it a point to get Cashew Chicken when we went to Springfield. I commented to my wife the other night that I sure would like some Cashew Chicken then got on-line and low and behold there was this recipe I cooked it for my family last night and they ate it like they were going to the electric chair Two thumbs up all around. The only thing I will change next time is to double the sauce recipe portions, other than that, it was just like good old Springfield Cashew Chicken Yummy
Great recipe I omitted the oyster sauce(dont care for it) omitted the sugar also (added 1 teaspoon Spenda )I added 1 teaspoon garlic powder, more soy sauce( 1 Tbl. bead molasses is great) and added all the suggestions from the original cook who submitted this recipe Thank you Theresa we really liked this recipe
I follow the owner of the recipes updated suggestion in the review section. It was a lot of work and I will from now on go out for Chinese.
I didnt make any changes, and it was as good as I remembered in 1981 when my son was attending school there.
I follow the recipe exactly. I like that is uses chicken broth instead of cubes...that makes it too salty for me. I have never had it like this anywhere but my hometown Thanks for the recipe
I hade a reduced quantity, but it is delicious. I would add some sliced peppers and maybe some other crunchy vegetable available here in Southern Turkey
It was ok. I wont make it again.
Really good But my family voted to get rid of the white pepper
Ive made this many times and everyone loves it Have actually had it in Springfield, MO. Very much a comfort food. Very good
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