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
It is quite feasible to trace the history of transcribed cooking instructions way back into ancient history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these old cook books were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation 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 blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled some documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs used many different spices, including many that are still in use today for example basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including basil and rosemary. The introduction of these new tastes prompted an explosion in recipe publications, the majority of which still exist in academic collections. During the succeeding few centuries, the wealthy families of Europe competed to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording the recipes of their peers. By the time we get to the twentieth century, recipe books were highly popular mostly due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Chinese Chicken Toasts recipe.
