Ingredients
6 cup chicken broth, or... can of chicken stoc
1 (4-lb) chicken
6 cup peanut oil
5 green onions (tops & bottoms)
1 head iceberg lettuce, cut into strips 1/4 x 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, th, in strips
1 1/2 oz chinese pickles cut into thin strip, s
2 1/2 tbsp peanuts, roasted & ground
2 1/2 tbsp coconut, roasted and ground
1 1/4 tbsp sesame seeds
1/4 tsp salt
1/4 tsp sugar
1/8 tsp black pepper
1/2 tsp powdered hot mustard, mixed with...
1/2 tsp water
1 1/4 tbsp hoisin sauce
1 1/4 tbsp chinese barbecue sauce
1 1/4 tbsp oyster sauce
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
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 through. 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 serving, 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 Salads Imperial B1 Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
Written recipes as an idea can be observed way back into the far past, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cook books were just primitive pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to experts are some stone tablets in ancient Sumerian describing 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 blissful and exhilarated. During Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the ancient Romans used many different herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and parsley. As our culinary historical trip moves on a few more years there were a couple of books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals eaten by the rich people of the period. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an eruption in manuscripts on cooking, some of which are kept safe in private libraries. Over the following few hundred years, the rich and powerful families of the West strove to serve the most exotic banquets, and as a result chefs and their recipes became highly prized. However, it wasn`t until the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery books were greatly in demand mostly due to increased literacy, leisure time and disposable income. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Chicken Salads Imperial B1 recipe.
