Ingredients
INGREDIENTS
1 1/2 lb chicken breasts, boneless
1 cup scallion, coarsely chopped
2 eggs, well beaten
1/4 cup cornstarch
1 tsp oriental sesame oil
1/2 tsp salt
8 oz water chestnuts, drained chopped
16 slice firm white bread, crusts removed
1 vegetable oil, for frying
Directions
1. Cut chicken into chunks and put in a food processor. Add scallion,
eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to
a bowl and stir in water chestnuts.
2. Spread chicken paste over bread slices, cover, and refrigerate
until ready to cook.
3. In a large frying pan, heat 3/4 inch of oil over medium heat. Add
bread, chicken side down, and fry until golden brown, 1 to 2 minutes.
Drain on paper towels. Cut into triangles and serve hot.
From: 365 Ways to Cook Chicken
Servings: 60 servings
Chinese Chicken Toasts Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Breakfast; Chicken
The History of Recipes
Historians have proved the existence of recipes back into distant history, at least as far back as the Egyptians, and potentially, even further back. Having said that, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the Roman cooks were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, rue and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cooking, many of which are now in private collections. When we get to the 20th century, cook books were greatly in demand as a result of better eduction, increased leisure time and having more disposable income. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chinese Chicken Toasts recipe.
