Ingredients
PUPUS TO DA MAX
2 bunch long rice
3 lb chicken, cut into pieces
2 each 1 pieces ginger, peel/slice
2 tbsp shoyu
1 tsp msg
4 tbsp liquor
1 tbsp hawaiian salt
2 each large round onions, sliced
2 tbsp oil
1 chicken broth
6 each green onion stalks, cut into 1 lengths
Directions
Soak long rice in water. Soak chicken pieces in shoyu, MSG, ginger,
liquor, and salt for about 20 minutes. Brown chicken in oil. Brown
onions. Put long rice, chicken and onions in pot. Cover with chicken
broth. Simmer until long rice is tender. Note: If using canned
chicken broth and water, use less salt. Add the green onion stalks
during the last few minutes of simmering, to add color. From: Pupus
To Da Max Orgin: Where I Live There are Rainbows, Beverly Lee
Formatted by: Dorie Villarreal
Servings: 6 servings
Chicken Long Rice Ii Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Experts have proved the existance of recipes back into the far past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are a few 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 drinkers feel `blissful`. During the time of the Roman Empire a man called Apicius created a number of documents which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years we have two interesting cookery books dating from the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new foods and spices created a surge in recipe publications, most of which still exist in academic collections. Over the following few hundred years, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. By the arrival of the 20th century, cooking publications are increasing in popularity mostly due to more people being able to read, more free time and having more money. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicken Long Rice Ii recipe.
