Ingredients
12 chicken wings, whole
1 cup water-chestnut flour
4 cup peanut oil for deep-frying
1 marinade:
1/2 tsp freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or chinese rice wine
1/2 tsp five-spice powder
Directions
Makes 24 pieces
Cut each wing into 3 logical pieces. Save the tips for soup and use
only the 2 meatier parts for this recipe.
Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain
and toss in the water-chestnut flour. Deep-fry at 360 F until golden
brown, about 5 minutes.
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim
Vorheis
Servings: 24 servings
Chicken Wings In Five Spice Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry
The History of Recipes
It is possible to trace the history of `recipes` back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a collection of ancient tablets in ancient Sumerian which recount 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. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of many herbs, including many that are still in use today such as basil, rue and parsley. Moving on, there are some recipe books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that we all know today, but instead recipes for the types of meals served to the rich people of that period. Later, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, such as parsley and basil. The introduction of these new foods and spices prompted an eruption in books on cooking, the majority of which are now in private libraries. During the next few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications were in great demand, mostly as a result of better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Chicken Wings In Five Spice recipe.
