1 lb chicken breasts, boneless, skinles, s
1 tbsp sesame oil
PEANUT DIP
3 tbsp peanut butter
2 tbsp thai fish sauce, or soy
2 tbsp rice vinegar, or lemon juice
2 tbsp liquid honey
1 tbsp hoisin sauce
1 tbsp sesame oil
Directions
Strips of chicken can be threaded onto skewers, however, it is easier
to broil or grill them without skewers. If the peanut dip is too
thick, stir in up to
2 tb water.
Peanut Dip: In small bowl, blend together peanut butter, Thai fish
sauce, rice vinegar, honey, hoisin sauce and sesame oil.
Separate fillets from chicken breasts; cut remaining chicken into
same-size pieces. (You should have about
20 strips.)
Pat dry. Brush with sesame oil. Grill chicken on greased grill over
medium-high heat or broil for 3-4 minutes or until no longer pink
inside.
Serve with dip.
Source: Canadian Living magazine - Nov 95 author: Bonnie Stern -
Cooking school owner
[-=PAM=-]
Servings: 20 appetizers
Party Nibbles: Thai Chicken Fingers Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Party; Poultry; Thai
The History of Recipes
Written cooking instructions as a concept can be observed back into the far past, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, sadly, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times were skilled in the use of many different aromatic flavors, including a few you will know such as bay, mint and dill. Moving our culinary historical trip onwards, we have some interesting books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is served today, but rather accounts of the types of food enjoyed by the nobility of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new culinary innovations created an explosion in recipe manuscripts, the majority of which are now in private cookery archives. Over the next few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and writing down popular recipes of the day. When we get to the 1900s, cooking publications are greatly in demand as a result of more people being able to read, leisure time and having more disposable income. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Party Nibbles_ Thai Chicken Fingers recipe.
