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
Transcribed cooking instructions as an idea can be found far back into antiquity, in truth as far back into recorded history as early Egypt, and potentially, even further back. However, mostly, these early cook books were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient 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 having made those who drank it feel wonderful. Much later, in Roman times a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans made use of many different aromatic flavours, including some familiar names like thyme, rue and asafoetida. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. The TV revolution gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Americanized Chicken Chop Suey recipe.
