Ingredients
3 cup chicken, diced, cooked
3 tbsp soy sauce
1 1/2 tbsp rice vinegar
1 1/2 tbsp sesame oil
1 tsp chili paste with garlic
1 3/4 tsp dry mustard
4 scallions, chopped
1 medium red bell pepper, chopped
1 can waterchestnuts, sliced, drained
6 bread slices, cubed
2 cup cheddar cheese, shredded
3 eggs
2 cup milk
Directions
In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame
oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red
pepper, and water chestnuts. Mix well and set aside. Turn half the
bread cubes into a buttered 11 x 7 baking dish. Sprinkle with half
the cheese. Distribute half the chicken mixture over cheese. Cover
with remaining bread cubes and remaining 3/4 teaspoon dry mustard
until blended. Pour evenly over casserole. Cover with plastic wrap.
Refrigerate several hours, or overnight.
Preheat oven to 350 degrees F. Bake, uncovered 40 to 45 minutes,
until top is golden and center is set. Let cool 5 minutes, then cut
into squares or rectangles to serve.
Source: 365 Easy One Dish Meals. Posted by Sue Klapper.
From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
Servings: 6 servings
Chinese Chicken Strata Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Food historians have tracked the existance of recipes back into the distant past, in fact as far back as early Egypt, and maybe even further. Having said that, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
During Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans made use of a good variety of spices, including many that are still in use today for example basil, rue and asafoetida. During the succeeding few hundred years, the powerful families of Europe strove to offer the most exotic meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chinese Chicken Strata recipe.
