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
Transcribed cooking instructions as an idea can be found way back into antiquity, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Much later, in Roman times a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused an eruption in recipe books, most of which are kept safe in private collections. By the arrival of the 20th century, cook books were highly popular due to more people being able to read, increased leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chinese Cashew Chicken recipe.
