Ingredients
1 fresh chicken
60 g ginger (re'a)
30 g flour
1/3 liter coconut milk
2 deciliter dry white wine and 3 dl water
2 onions
1 groundnut oil, salt and pepper
Directions
Here's one that looks feasible for just about any American kitchen.
Cut the chicken into 4 pieces. Season and fry until the flesh turns
white, then sprinkle with flour. Add the liquid from the crushed
ginger and then add the wine and water to cover the chicken. Bring to
a boil and allow to simmer for 30 minutes. Remove the chicken pieces
and lower the heat of the fire. Strain the liquid, check the
seasoning and add the coconut milk. Serve very hot with boiled white
rice.
Posted by Stephen Ceideberg; September 13 1992.
Servings: 1 servings
Chicken With Ginger (Tahiti) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into antiquity, at least as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some tablets in the Sumerian language describing the making 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`. Moving our culinary historical trip onwards, we find a couple of interesting books dating from the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian curry that we all know today, but rather accounts of the types of food prepared by the cooks of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in recipe books, the majority of which still exist in private cookery archives. Over the next few hundred years, the powerful and wealthy houses competed with each other to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes common in their social group. When we get to the 20th century, cook books are in great demand, due to better eduction, people having increased leisure time and having more money to spend. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken With Ginger (Tahiti) recipe.
