Ingredients
1 chicken wings
3 slice fresh ginger root
1 vegetable oil
4 tbsp oyster sauce
1 tbsp dry sherry
1/2 tsp sugar
2 1/2 tbsp soy sauce
1 cup water
Directions
Recipe by: The Travelin' Gourmet Cut each wing into two pieces by
separating at the joint; discard the tips. Heat the ginger slices in
the oil in a wok; add a third of the wings at a t and brown. When the
wings are browned, drain the oil and remove the ginger slices from
the wok. Add the oyster sauce, sherry, sugar soy sauce, and water.
Place the browned wings in the wok and simmer, covered, for 10 to 1
minutes. Cook another 12 to 15 minutes with the lid off, basting
frequentl with the sauce. When the wings are tender and nicely
glazed, they are read to be eaten.
Servings: 4 servings
Chicken Wings In Oyster Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Fish; Poultry
The History of Recipes
Historians have tracked the existence of recipes way back into ancient history, at least as far back as the Egyptians, and maybe further still. In practice though, mostly, these old cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian 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 making people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we have two recipe books from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that we all know today, but instead recipes for the types of meals served to the nobility of the time. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new tastes was responsible for an explosion in books on cooking, most of which are now in private libraries. Over the next few centuries, the rich families of Europe competed to serve up the best banquets, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 19th century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications are in great demand, due to more people being able to read, people having more leisure time and having more money to spend. The introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken Wings In Oyster Sauce recipe.
