Cookbook talk:Cashew Chicken

This article needs work and appears to be wrong. What is the origin of this recipe? This is not cashew chicken as served in Springfield, Missouri where it originated. Cashews are a garnish added at the very end along with green onions. There are no vegetables in cashew chicken, that is a variation. The recipe should be (as reasonably close) as the one first used at Leong's Tea House in Springfield where the dish was first invented. Using vegetables and other methods are the variations. I lived in Springfield, Missouri all my life and never ate this at a Chinese restaurant.Rt66lt 18:09, 3 February 2006 (UTC)


 * This was already neatly described in the "variations" section. Leong might know his audience, but damn that's not normal cashew chicken. See Cookbook:Leong's Cashew Chicken for the recipe. (would Midwestern Cashew Chicken be a better name?) AlbertCahalan 05:18, 14 April 2006 (UTC)

I have lived in Springfield, MO for five years now. Before that I lived in San Francisco (they have a few good Chinese restaurants there), New York City (as well), and Boston. The cashew chicken served here in the so-called "Birthplace of Cashew Chicken" is nothing more than fried chicken with brown gravy, and cashews sprinkled on top. Who let the hillbilly into the kitchen?

soy sauce listed in a 'gluten-free' recipe?
I'm trying to find a gluten-free recipe, and happy to have this resource, but lo and behold, I see that soy sauce is listed here without any caveat or gluten warnings, yet wheat (i.e., gluten) appears to be a primary ingredient in soy sauce. This makes me question other recipes on the gluten free list...bummer!