Ingredients
2 tbsp peanut oil
1 lb boned chicken breast cut into thin, strips
1/2 tsp salt
1/4 cup snow peas
1/4 lb small mushrooms
2 oz bamboo shoots
2 cup chicken broth
1 tbsp soy sauce
1/2 tsp sugar
1 1/4 cup roasted walnuts, coarsley chopped
1 1/2 tsp cornstarch
1 tsp water
Directions
Preheat a wok or frying pan and add the oil. Swirl the oil over the
bottom of the pan. Add the chicken strips and salt and stir-fry for 2
to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and
chicken broth. Stir quickly and cook for 2 minutes. Add the soy
sauce, sugar, and walnuts. Stir well and add the cornstarch mixed
with water. Cook just until slightly thickened.
Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite
recipe.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL
PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH
HILLS CHARDONNAY 81
Servings: 4 servings
Chicken Walnut B1 Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the far past, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these early records were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of tablets in Sumerian which describe the baking 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 exhilarated. As our culinary historical trip moves on a few more years we find two interesting cookery books which appeared in the 14th Century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the curry that appears on menues today, but instead descriptions of the types of meals on the menus of the rich people of those days. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, such as basil and coriander. The introduction of these new tastes was responsible for an explosion in manuscripts on food, some of which are now in academic collections. Over the following few hundred years, the powerful and wealthy houses tried to lay on the most exotic meals, and as a result cooks and their recipe collections could command a high salary. However, it was during the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording popular recipes of the day. By the arrival of the 20th century, cook books are increasing in popularity mostly as a result of increased literacy, people having more free time and having more money to spend. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Walnut B1 recipe.
