3 cup cooked rice
1 chicken (3 pounds)
1 onion
3 tbsp sesame oil
2 tbsp light soy sauce
1/2 tsp salt
1/4 tsp pepper
Directions
Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut
onion into wedges. In a wok or large pan heat sesame oil and brown
the chicken with the onions until the onions are transparent. Add soy
sauce and sprinkle with salt and pepper. Put the chicken on the
cooked rice in the pie plate. Steam for about 30 minutes or until
the chicken is done. Serve warm.
If you have a rice cooker, you can just put the braised onions and
chicken on top of the raw rice and cook it that way.
Posted by Stephen Ceideburg Dec 17 1989.
Servings: 4 servings
Aromatic Chicken With Rice (Malaysia) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the far past, in truth as far as the Egyptians, and potentially, even further back. Having said that, sadly, these ancient cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Continuing our culinary historical journey, we find two interesting cookery books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the upper classes. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices like basil and rosemary. These new spices and herbs led to a torrent in recipe publications, some of which are now in private collections. Over the succeeding few centuries, the families of Europe tried to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Aromatic Chicken With Rice (Malaysia) recipe.
