Ingredients
2 chicken breast, skinned, halved & boned
1 tsp salt
1 tsp ginger, minced, crystallized
1 cup celery, sliced
5 oz water chestnuts, sliced & drained
1 onion, sliced
2 cup chicken bouillon
2 tbsp soy sauce
1 cup mushrooms, sliced
1 lb bean sprouts, drained
2 cup cooked rice
1/2 cup slivered almonds
Directions
Cut chicken into strips about 2-inches long and 1/2-inch thick.
Place in crockpot with salt, ginger, celery, water chestnuts, onions,
bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn
control to high. Add mushrooms and bean sprouts. Cover and cook on
high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve
with extra soy sauce, if desired.
Poke Along Crockpot Cook Book per jean hores
Posted By Sam Waring
rec.food.cooking
Servings: 4 servings
Americanized Chicken Chop Suey Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Crock Pot; Crockpot
The History of Recipes
Historians have proved the existence of recipes back into ancient history, in truth as far back as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these early cook books were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some ancient tablets in 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 having made anyone who tried it feel wonderful. As we move into Roman times around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the Roman cooks made use of many spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill. Moving on, there were a couple of interesting books which date from the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that we all know today, but instead accounts of the types of meals prepared by the chefs of the rich. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new culinary innovations caused an explosion in books on cooking, the majority of which are kept safe in private libraries. During the following few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic banquets, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes of their peers. By the advent of the 1900s, cookery books are in high demand, mostly due to increased literacy, people having increased free time and a general increase in wealth. The revolution that is television gave us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Americanized Chicken Chop Suey recipe.
