2 tbsp olive oil
1 clove garlic, chopped
12 oz chicken breast, diced
4 cup water
4 oz straw mushrooms, chopped
2 tbsp lemon juice
2 small green chilies, sliced in rings
2 spring onions, chipped
1 pinch ground ginger
GARNISH
1 coriander leaves
Directions
Here's another simple recipe. Straw mushrooms are
available canned in the Oriental section of many
supermarkets or fresh in Asian groceries. Enoki
mushrooms would probably be a good substitute,
although I haven't tried that...
Heat the oil in a saucepan or wok and fry the garlic
until soft but not brown.
Add the chicken and stir-fry for 5 minutes. cool a
little. Add the water and mushrooms. Bring to the
boil and simmer for 10 minutes. Add the lemon juice.
Cover, and cook gently for a further 10 minutes.
Add the chilies, spring onions and ginger. Remove
from the heat. Sprinkle with coriander leaves before
serving.
From "Discover Thai Cooking" by Chaslin, Canungmai and
Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg; February 6 1991.
Servings: 1 servings
Kai Tom Khing (Chicken Soup With Lemon & Gi Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Experts have tracked the existance of recipes way back into antiquity, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians are a few ancient tablets in the Sumerian language which show 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 drank it feel wonderful. Continuing our culinary historical journey, we find a couple of cookery books dating from the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of that time. Over the succeeding few hundred years, the powerful and rich competed to serve the most exotic banquets, and as a consequence, chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The TV revolution gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Kai Tom Khing (Chicken Soup With Lemon & Gi recipe.
