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 traced the existance of recipes back into history, at least as far back as the Egyptians, and possibly even further than that. In practice though, generally, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to food historians is a series of 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 making those who drank it feel `blissful`. As our culinary historical trip moves on a few more years there are two recipe books from the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals on the menus of the nobility of the period. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, such as coriander, parsley, and basil. These new culinary innovations prompted an eruption in books on cookery, some of which are kept safe in private collections. During the succeeding few hundred years, the wealthy families of the West competed to serve up the best banquets, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books were highly popular due to increased literacy, more free time and having more money to spend. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Barb's China Chicken Rice recipe.
