6 cup chicken stock or canned chicken bro, th
1 slice fresh ginger (2), julienned
2 bunch green onions diagonally sliced in, to 1/2-in piece
2 celery stalks cut diagonally in t, hin slice
2 cup cooked chicken, torn into bite-sized piec
2 tbsp soy sauce
1 tsp hoisin sauce
1 can sliced water chestnuts (8oz) drain, ed
1 salt
1 freshly ground pepper
Directions
PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the
ginger, green onions and celery. Bring to the boil, reduce heat, and
simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and
simmer 5 minutes. Add the water chestnuts. Taste for seasoning and
add salt and pepper. Serve hot. May be made ahead a day. This freezes
fine for a leftover. Don't freeze it for making an impression.
Makes 6 to 8 Servings
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
American-Oriental Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Soup; Chinese; Poultry
The History of Recipes
We are able to trace the history of `recipes` far back into history, in truth as far back into history as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main meal and desserts, something we still use today. This early Roman chef recounts how the early Romans used many spices, including a few you will know for example thyme, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including basil and coriander. These new foods and spices led to an eruption in recipe books, most of which still exist in private libraries. During the next few centuries, the powerful and rich houses tried to serve the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the 20th century, cook books were increasing in popularity mostly as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this American Oriental Chicken Soup recipe.
