Ingredients
1 medium onion
1/4 cup soy sauce, divided
1 tbsp butter or margarine, melted
1 whole broiler-fryer
2 cup water
2 chicken bouillon cubes
1/2 tsp salt
1 cup uncooked rice
1/8 tsp ground black pepper
3 ribs celery, diagonally sliced
8 oz fresh mushrooms, thinly sliced
8 oz snow peas (fresh or frozen)
Directions
Cut onion in half; dice one half and thinly slice other half; set
aside. Combine 1 tablespoon soy sauce and the butter in a small bowl;
brush chicken with part of the mixture; reserving the rest. Place
chicken, breast side down, on a rack in a large, shallow microwave
dish. Cover loosely with waxed paper; microcook for 15 minutes at
Medium. Remove from microwave and turn chicken breast side up. Brush
generously with soy-butter mixture. Cover with waxed paper and
microcook for 15 minutes longer, or until fork can be inserted into
leg with ease and leg moves freely when lifted or twisted.
Meanwhile, combine water, diced onion, bouillon cubes, and salt in
small saucepan over medium-high heat. Bring to a boil; add rice.
Reduce heat to low and cook, covered, for 20 minutes or until rice is
done. Remove chicken from microwave and let stand for 10 minutes.
Reserve pan drippings. Remove chicken meat from bones and cut into
bite-sized pieces. Discard skin and bones. Mix the remaining soy
sauce with ground pepper and pour over chicken; set aside. Combine
sliced onion, celery, and pan drippings in a large microwave bowl.
Cover and microcook for 2 minutes at High, stirring after 1 minute.
Add mushrooms and pea pods. Microcook at high for 2 minutes longer,
stirring after 1 minute. Add the chicken and the rice; toss to mix
thoroughly. Serve hot.
Woman's Day MEALS IN MINUTES August 1985
Posted by Fred Peters
Servings: 4 servings
Chinese Chicken With Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Rice
The History of Recipes
It is quite possible to trace the history of recipes back into history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts which described recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, something we still use today. He also tells us how the cooks of Roman times used many aromatic flavors, including some familiar names for example bay, fennel and parsley. Over the next few hundred years, the rich families of Europe tried to lay on the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes common in their social group. By the arrival of the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, increased leisure time and having more money to spend. The introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Chinese Chicken With Rice recipe.
