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 & Ging Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Written recipes as a concept can be traced back into the distant past, in fact as far back as the Egyptians, and maybe further still. Having said that, mostly, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient 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 having made drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are some interesting books from the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared for the nobility of the time. Over the succeeding few hundred years, the powerful families of Europe strove to offer the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. The TV revolution brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Kai Tom Khing (Chicken Soup With Lemon & Ging recipe.
