1 1/2 cup long grain white rice
8 oz boneless chicken thighs with skin, removed
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1 tsp salt
2 tsp sesame oil
1 tsp cornstarch
1 1/2 tbsp peanut oil
2 tsp minced peeled fresh ginger
GARNISH
1 tbsp dark soy sauce
2 tbsp finely chopped scallions
Directions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
1-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with
soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large
saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with
the scallions.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chicken Cooked With Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` back into ancient history, in truth as far back into history as ancient Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius created some scripts which described recipes enjoyed by the Romans. He describes how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. He also informs us how the cooks of his times made use of a wide range of herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. For the decades that followed, the upper-class families of Europe tried to serve up the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chicken Cooked With Rice recipe.
