Ingredients
1/2 cup raw peanuts
3 cup peanut oil
2 whole chicken breasts at room temp.
1 large egg white
1 1/2 tbsp water chestnut flour
1 sauce:
4 green onions
2 large cloves garlic
1 tbsp minced ginger root
1/2 cup chicken stock
1/2 tbsp sesame oil
1/2 tbsp chinese red vingear
1/2 tbsp dark soy sauce
1 1/2 tsp (level) chili paste with garlic
1 tbsp dry sherry
1 pinch sugar
Directions
cornstarch paste
Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, then crosswise to make 1" chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry
coated chicken chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to keep pieces
separate while they are frying. Remove with long chopsticks or
slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions & peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly & serve.
Servings: 6 servings
Chinese: Chicken Chunks With Peanuts In Spicy Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Nut; Poultry
The History of Recipes
It is possible to follow the history of written recipes back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into starters, main meal and dessert, something we still use today. Additionally, he tells us how the chefs of Roman times used a good variety of spices and herbs, including some that we all recognise for example thyme, mint and parsley. During the next few hundred years, the wealthy families of the West competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were much in demand. Even so, it was during the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes of the day. By the time we get to the twentieth century, cooking books were highly popular as a result of more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chinese_ Chicken Chunks With Peanuts In Spicy recipe.
