Ingredients
3 chicken breasts *
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth **
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil
1 package cashew nuts (about 4-oz)
Directions
* Boned and skinned ** Or bouillon cube dissolved in water
Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and strings
from pea pods, slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and
salt. Heat 1 tbls of oil in skillet over moderate heat, add all the
nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
Remove and reserve. Pour remaining oil in pan, fry chicken quickly,
turning often until it looks opaque. Lower heat to low. Add pea pods,
mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover,
add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions
and nuts and serve immediately.
Servings: 4 servings
Chinese: Cashew Chicken 1 Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
Written recipes as an idea can be traced way back into distant history, certainly as far into history as pharonic Egypt, and quite possibly further than that. However, generally, these ancient cook books were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics are some tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. This early Roman chef recounts how the Roman cooks used a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books which were published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab countries, including spices like rosemary and coriander. These new foods and spices created a surge in manuscripts on cooking, most of which are kept safe in academic collections. When we get to the 20th century, cookery publications were in high demand, mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Chinese_ Cashew Chicken 1 recipe.
