1/2 each tender chicken
1/2 cup oil
1 tbsp wine
1 tsp ginger, minced
1 cup soup stock
1 tbsp cornstarch paste
1 tsp spring onion, minced
5 oz tender pea shoots
1 tbsp red chili, minced
2 tbsp chili nam yuey
2 tsp salt
1 tsp sugar
Directions
Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over
a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir
fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix
well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add
cornstarch paste. Add minced spring onion. Mix well. Remove and
serve. Cook pea shoots in boiling water. Use to garnish plate.
From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by
James Lor.
Servings: 2 servings
Cheng-Du Tender Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of meal recipes far back into antiquity, in fact as far as pharonic Egypt, and possibly even further than that. In practice though, mostly, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in ancient Sumerian 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 people feel `exhilarated, wonderful and blissful`. Later, there are some books which were published in the fourteenth century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is popular today, but rather recipes for the types of meals on the menues of the rich people of those days. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes created a torrent in manuscripts on food, many of which still exist in private libraries. For the centuries that followed, the wealthy families of the West strove to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes of the day. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cheng Du Tender Chicken recipe.
