Ingredients
1 whole chicken breast - skinned and, boned
1 tbsp kikkoman stir-fry sauce
4 oz angel hair pasta (capellini)
1/3 cup kikkoman stir-fry sauce
2 tbsp vegetable oil, divided
1/4 lb fresh snow peas, julienned
1 large carrot, julienned
1/8 tsp salt
2 tsp sesame seed, toasted
Directions
Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let
stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse
to cool and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3
Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet
over high heat. Add chicken and stir-fry 2 minutes; remove. Heat
remaining oil in same pan. Add peas and carrot; sprinkle with salt.
Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame
seed. Cook, stirring, until all ingredients are coated with sauce and
pasta is heated through.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission
of Kikkoman International Inc. Electronic format courtesy of Karen
Mintzias
Servings: 4 servings
Chicken Lo Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, certainly as far back into history as ancient Egypt, and quite possibly further than that. In practice though, these, old cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of 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 drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times made use of many different herbs, including a few that are still present in modern kitchens like thyme, fennel and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new culinary ideas led to an increase in recipe publications, the majority of which are now in private libraries. During the following few centuries, the wealthy families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. However, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were highly popular mostly due to better eduction, people having increased free time and being a little richer. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Lo Mein recipe.
