2 lb chicken wings
1/4 cup dark corn syrup
1/4 cup soy sauce
1 tbsp corn oil
2 tsp minced fresh ginger
2 tbsp dry sherry
1/4 lb very small mushrooms
1/2 sliced bamboo shoots
2 green onions, cut in 2 pieces
1/2 cup chicken broth
1 tbsp cornstarch
2 tbsp water
Directions
Source: MAINPOUL.ZIP
Cut wing tips off chicken wings. Place in shallow baking dish. In
small bowl, stir together corn syrup and soy sauce. Pour over chicken
wings; toss to coat well. Marinate 30 minutes. Drain; reserve
marinade.
In large heavy skillet, heat corn oil over medium heat. Add chicken
wings and ginger; stir fry 2 minutes. Stir in reserved marinade and
sherry. Add mushrooms, bamboo shoots and green onions; stirring
frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce
heat; cover and simmer 20 minutes or until tender. Remove chicken
wings to serving platter, keep warm.
Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.
Servings: 4 servings
Bronzed Chicken Wings With Young Ginger Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry
The History of Recipes
Food historians have proved the existence of recipes way back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these early cook books were just basic pictorial instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef describes how the ancient chefs made use of many herbs and spices, including a few you will know like thyme, rue and dill. Later, we have two interesting books which date from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes caused an outbreak in recipe publications, most of which are now in academic collections. By the time we get to the 20th century, cooking books are in high demand, mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Bronzed Chicken Wings With Young Ginger recipe.
