3 chicken breasts, boned
3 tbsp flour
1 tbsp salt
4 tbsp olive oil
1 medium onion, chopped
3 slice ham, cooked (or more), diced
2 garlic cloves, minced
1 cup beer (not dark)
1/2 lb shrimp, large
1/2 tsp paprika
1 tbsp parsley, dried
1/2 tsp tabasco sauce (optional)
Directions
Mix flour and salt; dredge chicken breasts. In large skillet, brown
chicken in olive oil and remove.
Combine onion, ham and garlic and saute in same skillet over low heat
until onion is soft. (Don't let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging
chicken; stir a lot to make sure flour is well-blended. Return ham
mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika
and tabasco; mix well. Add chicken; cover and simmer for 20 minutes.
Serve with rice or garlic bread.
Servings: 1 batch
Bangkok Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some stone tablets in 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 tried it feel `wonderful`. Continuing our culinary historical journey, we find two books dating from the 1300s - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are not about the curry that is served today, but rather descriptions of the types of food enjoyed by the nobility of those days. Over the succeeding few centuries, the powerful and rich tried to offer the most exotic banquets, and because of this chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks are starting to become popular due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Bangkok Chicken recipe.
