3 lb cut-up broiler-fryer chicken, skinn, ed
2 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 tbsp chili sauce
1/2 tsp ground ginger
1/8 tsp ground red pepper
1 can (16 ounces) apricot halves
Directions
Place chicken in rectangular microwavable dish, 11 x 7 x 1 1/2
inches. Mix remaining ingredients except apricots. Brush chicken with
soy sauce mixture, turning pieces to coat.
Arrange chicken, meaty sides up and thickest parts to outside edges,
in dish. Cover tightly and microwave on high 10 minutes. Brush with
soy sauce mixture; rotate dish l/2 turn. Cover and microwave 6 to 10
minutes longer or until thickest pieces of chicken are done. Arrange
apricots around chicken. Brush chicken and apricots with soy sauce
mixture. Microwave uncovered about I minute or until apricots are hot.
6 servings. Oven Directions: Heat oven to 375!. Place chicken in
rectangular pan, 13 x 9 x 2 inches. Prepare soy sauce mixture as
directed Brush chicken with soy sauce mixture, tuming pieces to coat.
Bake chicken uncovered, meaty sides up, 50 to 60 minutes, brushing
with soy sauce mixture occasionally until thickest pieces of chicken
are done. About 5 minutes before chicken is done, arrange apricots
around chicken. Brush chicken and apricots with soy sauce mixture.
Bake about 5 minutes or until apricots are hot.
Nutrition Information Per serving
1 serving Percent of U.S. RDA
Calories 260 Protein 44% Protein g 29 Vitamin A 16%
Carbohydrate, 9 12 Vitamin C
2% Fat 9 10 Thiamin 4% Cholesterol, mg 60
Riboflavin 10% Sodium, mg 460 Niacin 46% Potassium. mg 350
Calcium O%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Microwave Chinese Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Microwave; Poultry
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the distant past, certainly as far back into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also describes how the ancient Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like basil, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a surge in cookery books, many of which are now in private cookery archives. For the centuries that followed, the upper classes competed to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookbooks were highly popular mostly due to better eduction, more leisure time and having more money. The introduction of the TV gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Microwave Chinese Chicken recipe.
