3 oz baby shrimp
3 oz boneless chicken, diced
1 each egg
4 tbsp cornstarch
4 cup cooking oil
3 cup chicken broth
1 oz mushrooms
2 tbsp diced water chestnuts
2 tbsp diced bamboo shoots
1/3 cup green beans, trimmed, cut in
1/2 tsp salt
1 tbsp sherry
2 oz sizzling rice, uncooked
Directions
1. Mix together the shrimp, chicken, egg, and cornstarch. Heat 3
cups of the oil in wok. When it is hot, add shrimp and chicken
mixture. Cook for 1/2 minute and drain.
2. Place above mixture in pot with the broth, mushroom, water
chestnuts, bamboo shoots, and green beans. Bring to a boil. Add
salt and sherry. Return to a boil. Reduce heat and allow to
simmer.
3. Meanwhile, heat the remaining oil until it is hot. Add rice
and brown quickly. Drain and add to soup. Serve. By cooking the
rice before it is added to the soup, we add a crunchy texture to
this savory dish.
Servings: 4 servings
Assorted Sizzling Rice Soup Recipe brought to you by Recipe Ideas
Categories: Rice; Soup; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. He also recounts how the ancient chefs were skilled in the use of many different spices, including a few you will know like basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes led to a torrent in books on cooking, some of which are now in private libraries. Over the next few centuries, the rich families of the West competed with each other to serve the most exotic meals, and as a consequence, cooks and their recipes were at a premium. However, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. The introduction of television brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Assorted Sizzling Rice Soup recipe.
