2 lb chicken breasts
6 cloves garlic, crushed
2 tsp salt
2 tbsp black peppercorns, coarsely ground
4 whole plants fresh coriander, inclu, ding root
2 tbsp lemon juice
Directions
Cut breasts in halves. Crush garlic with salt. Wash
and finely chop the fresh coriander, including roots,
stems, and leaves. Mix garlic, salt, peppercorns,
coriander and lemon juice and rub into the chicken
breasts. Cover and stand for at least one hour or
overnight in refrigerator. Put under a hot grill about
6 inches from heat. Cook, turning every 5 minutes
until chicken is tender and skin crisp. Serves 4.
NOTE: Especially good cooked on the barbecue.
CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City,
CO.
Servings: 4 servings
Kai Yang (Garlic Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Historians have proved the existance of recipes far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these ancient records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of a wide range of herbs and spices, including many that are still in use today like basil, rue and asafoetida. As our culinary historical trip moves on a few more years we find two interesting recipe books published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is popular today, but instead recipes for the types of meals on the menus of the rich people of the period. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and spices prompted an outbreak in recipe publications, many of which are now in private libraries. By the arrival of the 20th century, cook books are increasing in popularity as a result of better eduction, people having increased free time and being a little richer. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Kai Yang (Garlic Chicken) recipe.
