Ingredients
1/2 cup oil
2 chicken breasts
1 tbsp sherry
1 tbsp light soy sauce
1 tbsp corn starch
1 can (8-oz.) bamboo shoots, diced
2 tbsp hoison sauce
1/2 tsp crushed red-hot pepper
1 tbsp chopped scallion
1 tsp chopped ginger
Directions
Bone chicken and cube it. Mix sherry, soy sauce and corn starch.
Marinate chicken in cornstarch mixture for 15 minutes.
Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and
crushed red peppers. Stir well, then add chicken and serve.
Servings: 1 servings
Chinese: Spicy Chicken (Le Tze Gee) - Shangtu Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is actually possible to trace the history of recipes far back into the far past, certainly as far back into history as early Egypt, and maybe even further. Having said that, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and afters, something we still use today. He also tells us how the Roman cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens like basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices led to a surge in publications on food, the majority of which are now in private cookery archives. Over the succeeding few hundred years, the powerful and rich houses competed with each other to serve the most exotic banquets, and as a result the best chefs and their recipes became highly prized. However, it was during the 19th century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes to help cooks of their time. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chinese_ Spicy Chicken (Le Tze Gee) Shangtu recipe.
