2 cup oil
1 chicken breast
2 tbsp sugar
3 tbsp catsup
3 tbsp vinegar
1 tbsp cornstarch
1 cup lichees juice
1 cup lichees meat
1/2 cup maraschino cherries
1/2 cup pineapple chunks
1 tsp sherry
2 tsp light soy sauce
1/2 tsp anise pepper
1 tbsp chopped scallion
1 egg white
2 tbsp cornstarch
Directions
PREPARATION:
Bone chicken and cut into cubes; mix sherry, light soy sauce, anise
pepper, and chopped scallion together, pour over chicken and marinate
1/2 hour.
Beat egg white and 2 tablespoons of cornstarch together. Pour over
chicken breast and above mix.
COOKING:
Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels.
Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees
juice in saucepan; stir until thickened. Add lichees meat, cherries
and pineapple. Stir until hot, then serve over chicken.
Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai
Kew.
Servings: 1 servings
Chicken Cubes With Cherry & Pineapple Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Recipes as an idea can be found way back into antiquity, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these early cookbooks were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which describe 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 `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times were skilled in the use of a wide range of spices, including many that are still in use today like bay, rue and dill. Over the succeeding few centuries, the rich and powerful families of Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Even so, it was during the 1800s that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery publications are greatly in demand mostly as a result of more people being able to read, more spare time and disposable income. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken Cubes With Cherry & Pineapple recipe.
