Ingredients
3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil
1 package cashew nuts
1 (about 4-oz)
Directions
Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and
strings from pea pods, slicing mushrooms, green part of onions, and
the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar,
and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add
all the nuts, and cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit more and add
green onions and nuts and serve immediately.
MING'S DYNASTY - Glendale, CO.
Servings: 4 servings
Chinese Cashew Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
Recipes as a concept can be traced way back into distant history, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these early records were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 making anyone who tried it feel wonderful and blissful. Closer to modern times, we have a couple of books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of food eaten by the upper classes of that period. During the succeeding few centuries, the rich families of the West strove to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. By the time we get to the twentieth century, cooking publications were starting to become popular mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chinese Cashew Chicken recipe.
