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
Written cooking instructions as a concept can be found back into antiquity, at least as far as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which recount 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 those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also tells us how the ancient chefs made use of many spices and herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. In the 15th century, the Crusaders brought back many spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a torrent in cookery books, many of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and because of this the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were in high demand, mostly due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chinese Chicken Salad (Usa Rice) recipe.
