Ingredients
6 cup chicken broth or 3 lb can of chicke, n stock
1 (4-lb) chicken
6 cup peanut oil
5 green onions, tops & bottoms
1 head iceberg lettuce, cut into stri, ps 1/4 in. by 2
3/4 lb carrots, cut into strips
2 1/4 oz picked scallions tops & bottoms cut, into strips
2 1/2 oz picked red ginger, cut into long, t, hin strips
1 1/2 oz chinese pickles, cut into thin stri, ps
2 1/2 tbsp each peanuts and coco- nut, roasted, and ground
1 1/4 tbsp sesame seeds
1/4 tsp each salt & sugar
1/8 tsp black pepper
1/2 tsp powdered hot mustard, mixed with
1/2 tsp water
1 1/4 tbsp each hoisin sauce , chinese barcecu, e sauce & oyster s
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 cup parsley, chopped fine
1/4 lb won ton pastry, cut in long strips, & deep fried
Directions
The day before, either prepare the chicken broth using a standard
recipe or use canned chicken broth for convenience. Slowly simmer the
chicken broth until the meat is cooked thr- ough. Place the chicken
out overnight to dry. The next day, deep fry it in peanut oil and
then separate the meat from the bones. With your hands, tear the meat
into long narrow strips. Cut the green onions, carrots, ginger, and
pickles into long strips. Combine the green onions, lettuce, carrots,
scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
Mix well. Add the chicken. Starting with the sugar, mix the rest of
the ingredients with the exception of the parsley and won ton until
thoroughly combined. Just before serv- ing, add the parsley and won
ton pastry and toss lightly. Temperature(s): COLD Effort: AVERAGE
Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.
Servings: 4 servings
Chicken Salad Imperial B1 Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
It is possible to follow the history of written recipes way back into distant history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, sadly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics is a collection of ancient tablets in 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 anyone who drank it feel `wonderful`. Later on, there were a couple of recipe books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that appears on menues today, but rather accounts of the types of food served to the upper classes of the period. For the centuries that followed, the upper-class families of the West competed to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cookery publications were highly popular mostly due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Chicken Salad Imperial B1 recipe.
