Ingredients
1/4 cup chicken broth
1/3 cup water
2 tbsp soy sauce
1 minced clove garlic
1 tbsp sherry or vermouth
1/4 cup minced onion
2 tsp sugar
1 1/2 tbsp soy sauce
2 tsp grated ginger
1 tbsp brown sugar
1 minced clove garlic
1 tbsp catsup
1 lb boneless chicken
1 dash red pepper
1 toothpicks or skewers
1/2 tbsp lime juice
1/4 cup crunchy peanut butter
Directions
Cut chicken in 1/2-inch strips. Combine next six ingredients.
Marinate chicken in refrigerator for several hours or overnight.
Weave chicken on skewers. Microwave on high 6 minutes. Make peanut
sauce by cooking garlic and onion in water. (Microwave 1 minute.) Add
remaining ingredients and cook until heated through. (Microwave 1
minute.) Pour some of the sauce over chicken and serve with remaining
sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per
serving)
Servings: 4 servings
Chicken Satay Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into distant history, in truth as far into history as ancient Egypt, and maybe even further. However, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Moving on, we find two interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that we all know today, but instead recipes for the types of food on the menus of the rich and powerful of that time. During the following few centuries, the powerful and wealthy tried to offer the most exotic meals, and because of this chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing the recipes of their peers. By the advent of the 1900s, cook books were starting to become popular mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Satay recipe.
