INGREDIENTS
8 oz chicken, cubed
1 white pepper, freshly ground
2 tb cornstarch
1/2 tsp baking powder
1/2 tsp gingerroot, minced
1 1/2 tb chicken bouillon
1 tsp chinese chile sauce
2 tb carrot slices, cooked
1 green onion, snipped
DIRECTIONS
1 salt
1 tbsp flour, all-purpose
1 small egg
2 cup oil, cooking
1 tb white wine
1/2 tsp cornstarch for thickening
1 1/2 tb honey
1 tb peas, cooked
Directions
Cut chicken into bite-sized cubes, place in medium bowl and sprinkle
with salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon
cornstarch with 1 1/2 tbs of the beaten egg and 1 tbs of water. Pour
the mixture over chicken cubes and set aside for 30 minutes. Drain.
In a plastic bag, mix together the remaining flour and cornstarch.
Add baking powder. Add drained (but moist) chicken pieces to the
flour mixture and shake to coat. Meanwhile in a wok, heat cooking oil
to 350 degrees. Add coated chicken pieces, about 6 at a time. Fry for
about 1 minute or until the chicken turns white. Place fried chicken
on paper towels to drain fate. Heat oil to 365 degrees. Refry chicken
until it turns golden-colored (about 1 minutes). Prepare sauce. In
another wok or medium-size pan, heat 1 teaspoon of oil. Stir in
ginger. When softened (about 30 seconds) add wine, bouillon and chili
paste. Heat to boiling. Gradually stir in a paste made from 1/2
teaspoon cornstarch and 1 tbs water. Continue cooking until sauce
becomes shiny (about 30 seconds). Stir in honey. Add carrots, peas
and deep-fried chicken to the sauce. Stir while reheating. Serve with
steamed rices. Sprinkle with the snipped green onions. Serves 2.
AND TREAT IT IN THE SAME WAY AS THE FINISHED SILVERTON STARTER.
Submitted By
Servings: 2 servings
Bon Bon Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to track the history of written recipes way back into the distant past, in truth as far into history as the ancient Egyptians, and possibly even further. However, generally, these ancient cookbooks were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking 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 `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times used many different herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new foods and spices prompted an outbreak in books on cooking, the majority of which are kept safe in private libraries. For the decades that followed, the powerful families of the West tried to offer the most exotic banquets, and consequentially chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe books are starting to become popular mostly due to better eduction, more spare time and being a little richer. |
We hope you enjoy this Bon Bon Chicken recipe.
