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
Experts have proved the existence of recipes far back into the distant past, at least as far as the Egyptians, and maybe further still. Having said that, these, early cookbooks were just very simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show 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 people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created a few documents describing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the Roman cooks used many herbs and spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Over the following few hundred years, the upper classes competed with each other to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books were highly popular due to increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Chicken Salad Imperial B1 recipe.
