Ingredients
1/2 cup oil
1 clove garlic
3 lb frying chicken
1/3 cup plum sauce
5 celery stalks, diced
4 slice ginger
3 tbsp sherry
4 carrots
2 tsp sugar
1 tsp salt
1/3 cup chinese pickles
1/4 cup water
2 tsp cornstarch mixed with 1/4
1 cup water
Directions
PREPARATION:
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush garlic.
COOKING:
Place oil and garlic in skillet. Brown Chicken, stir 5 minutes,
cover, reduce heat, and simmer 10 minutes. Add plum sauce celery,
ginger, sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.
Servings: 4 servings
Chinese: Chicken In Plum Sauce: Mwei Jiong Ga Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, in truth as far as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old cook books were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian which describe the making 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 `wonderful`. Progressing into Roman times around 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he recounts how the chefs of Roman times used a wide range of aromatic flavours, including some that we all recognise like bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs caused a torrent in cookery books, most of which are kept safe in private collections. For the centuries that followed, the rich families of the West tried to lay on the most exotic meals, and because of this the best chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese_ Chicken In Plum Sauce_ Mwei Jiong Ga recipe.
