Ingredients
6 chicken breast halves, boneless
2 eggs
1/2 cup flour
1/4 cup cornstarch
1 tbsp ginger, finely chopped
1 medium onion, grated
1/2 tsp pepper
2 tbsp peanut oil
2 tbsp brandy
2 tbsp soy sauce
6 tbsp brown sugar
3 tbsp soy sauce
1 1/2 tbsp cornstarch
1/2 cup vinegar
3/4 cup water, cold
Directions
Mix the following in a blender:eggs, flour, cornstarch, ginger, onion,
pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken
pieces in the batter for 20 minutes. Meanwhile, combine the brown
sugar, 3 tbls soy sauce, cornstarch, vinegar and water, in a
saucepan. Simmer over low heat for 15 minutes. Deep fry the chicken
pieces in peanut oil at 350~ for 8-10 minutes or until done. Drain.
Place the chicken over rice. Spoon the sauce over the chicken and
rice. Top with chopped macadamia nuts.
Servings: 1 servings
Chicken Macadamia Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry
The History of Recipes
Food historians have tracked the existence of recipes way back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further than that. However, these, old recipes were just primitive hieroglyphic recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times used many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cookery books were greatly in demand mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chicken Macadamia recipe.
