Ingredients
2 tbsp vegetable oil
1 lb boneless, skinless chicken breasts,, cut into chunks
1 tbsp finely chopped fresh ginger root
1 onion, sliced
1 green pepper, seeded and diced
1/2 lb broccoli, cut into 1 inch chunks
2 ribs celery, sliced
4 oz snow peas
1 salt and freshly ground pepper
1/2 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp cornstarch
1/4 cup water
1 tbsp sesame seeds, toasted
Directions
Heat the oil in a wok.
Dry the chicken pieces well and add to the wok with the ginger. Stir
and cook until the chicken whitens.
Stir in the onion and cook for a few minutes. Add the remaining
vegetables and cook for a few minutes longer. Season with salt and
pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid
comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently
for 2 to 3 minutes.
Combine the cornstarch with the water and stir until smooth. Increase
the heat. Mix the vegetables and cook until just thickened. Sprinkle
with sesame seeds. Yield: 6 Typed in MMFormat by cjhartlin@msn.com
Source: Cooking with Bonnie Stern
Servings: 6 servings
Chinese Emerald Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Historians have proved the existance of recipes far back into ancient history, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Closer to modern times, we have a couple of interesting books which date from the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that we all know today, but instead accounts of the types of meals enjoyed by the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an increase in recipe manuscripts, most of which are kept safe in private cookery archives. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chinese Emerald Chicken recipe.
