Ingredients
3 cup cooked rice, cooled
1 1/2 cup cooked chicken breast cubes - (abou, t 1 whole breast)
1 cup sliced celery
8 oz sliced water chestnuts - drained
1/2 cup sliced fresh mushrooms
1/4 cup sliced green onion
1/4 cup diced red bell pepper
1/4 cup sliced black olives
2 tbsp vegetable oil
2 tbsp lemon juice
1 tbsp soy sauce
1/2 tsp ground ginger to...
1/2 tsp ground white pepper
1 lettuce leaves
Directions
Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red
pepper and olives in large bowl. Place oil, lemon juice, soy sauce,
ginger and white pepper in small jar with tight fitting lid; shake
well. Pour over rice mixture. Toss gently. Serve on lettuce leaves.
Each serving provides: * 350 calories * 20 g. protein * 10 g. fat * 0
g. saturated fat * 45 g. carbohydrate * 2 g. dietary fiber * 41 mg.
cholesterol * 644 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of
Karen Mintzias
Servings: 4 servings
Chinese Chicken Salad (Usa Rice) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Salad; Chinese; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into ancient history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, these, ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to food historians is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later, there are two interesting cookery books which were published in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is served today, but rather recipes for the types of meals prepared for the upper classes of the time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new herbs and spices caused an explosion in books on cookery, some of which still exist in private libraries. For the decades that followed, the powerful families of Wesstern Europe tried to lay on the most extravagent meals, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are increasing in popularity mostly as a result of increased literacy, increased leisure time and having more money to spend. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chinese Chicken Salad (Usa Rice) recipe.
