450 g uncooked chicken
450 g vermicelli-size rice
1 noodles
1/2 cup chopped cilantro (fresh, not
1 dried)
1/2 cup chopped green onion
1/3 cup ground peanuts
1/2 cup french-fried onion (i use
1 durkee's brand)
55 ml soy sauce
55 ml malt vinegar
30 ml lemon juice
30 ml fish sauce (nampla)
1 tbsp powdered galanga (or
1 substitute ginger)
2 tsp ground black pepper
4 cloves garlic
1 tbsp chili oil or red pepper
1 flakes (optional)
Directions
1. Cut up chicken into bite-size pieces, then marinate for 45-60
minutes in a mixture of the marinade ingredients.
2. Cook rice noodles and drain them.
3. Dump the chicken and marinade into large skillet and stir on high
heat until chicken is cooked.
4. Mix cooked chicken and marinade into the noodles. Also mix in
cilantro, green onions and peanuts.
5. Garnish with french-fried onion. If you mix this in instead of
adding it on top, the onions get soggy too quickly.
Difficulty : easy. Precision
: measure ingredients.
Recipe By : William F Richardson willrich%asylum@cs.utah.edu
Servings: 1 servings
Chicken In Rice Noodles Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
We are able to track the history of `recipes` back into distant history, in truth as far into history as the Egyptians, and maybe even further. In practice though, these, early cookbooks were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in ancient Sumerian 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 having made drinkers feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times were skilled in the use of many spices, including some familiar names such as basil, rue and dill. As we move on, we have two interesting recipe books from the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is served today, but instead recipes for the types of food cooked for the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes caused an increase in recipe books, some of which are kept safe in private libraries. During the next few centuries, the wealthy families of Europe tried to serve up the best banquets, and because of this chefs and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, recipe books were starting to become popular due to higher levels of literacy, increased leisure time and having more money to spend. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken In Rice Noodles recipe.
