1/2 lb chicken breasts, boneless
4 tbsp oil
MARINADE
2 tsp cornstarch
2 tsp soy sauce
1 tsp sherry
1 egg whites
1/2 tsp salt
2 tsp ginger, chopped
2 onions, green
1/4 cup nuts
SEASONING
2 tsp cornstarch
2 tsp sherry
1/2 tbsp soy sauce
1 tsp vinegar
1/2 tsp salt
1/2 tsp sugar
2 tsp sesame oil
4 tbsp peanut oil
Directions
Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch,
soy, wine, and slightly beaten egg white. Add
remaining marinade ingredients and blend well. Add
chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken. Stir fry until
chicken is white, then add ginger and scallion. Cook
a few more seconds, add peanuts, add seasonings. When
sauce is slightly thickened and coats food, remove and
serve hot.
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005
Servings: 2 servings
Kung Pao Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We are able to follow the history of `recipes` way back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. However, generally, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few tablets in Sumerian which recount the making 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he informs us how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as parsley and basil. These new foods and spices caused an explosion in manuscripts on food, most of which are kept safe in private collections. During the following few hundred years, the upper-class families of the West tried to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Kung Pao recipe.
