BARB DAY
1 chicken breast, boned, skinned cut in bi
1 slice ginger, fresh, diced fine
1 garlic clove, pressed
2 tbsp soy sauce
1 1/2 tsp sesame oil
2 tbsp canola oil
1/2 cup onion, chopped
4 mushrooms, fresh, diced fine
2 zucchini, cut into cubes
1 tbsp cilantro, fresh, chopped fine
1 cup rice, cooked
3/4 cup chicken broth, or as needed
1/4 cup slivered almonds
1 soy sauce, to taste
Directions
Place chicken pieces in a bowl with the garlic, ginger, sesame oil,
and 2 tablespoons soy sauce. stir to coat and let stand while
preparing the remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the
onions until they are limp. Add the mushrooms and saute until they
give up their juice. Remove the vegetables and reserve.
Put the chicken and it's spices in the skillet, being careful to
drain most of the liquid and cook until it it cooked through and
slightly browned. Add the zucchini and cilantro, and stir fry 3
minutes. Add the rice, the reserved vegetables and enough of the
chicken stock to keep the rice from sticking.
Cook only briefly to allow everything to heat through. Add the
almonds and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I
very often use up different cooked vegetables in this dish. With
cooked vegetables, simply cut them into small cubes, or julienne and
add them just early enough so that they will be well heated. Try not
to use vegetables that will become mushy with the heating, you will
want them to still be tender-crisp. We often use carrots, broccoli,
even spinach. If you are having Denise Bradshaw over to dinner, throw
in a few peas.
Servings: 1 servings
Barb's China Chicken Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes back into the far past, in truth as far into history as early Egypt, and quite possibly further than that. However, these, old records were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans used many spices and herbs, including some that we all recognise such as thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including basil and coriander. The introduction of these new foods and spices prompted an outbreak in publications on food, many of which are now in private libraries. The arrival of television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Barb's China Chicken Rice recipe.
