Ingredients
YIELD 4 SERVINGS
2 lb fryer chicken, cut up in 2 inch pieces
1 each thumb size ginger root or
2 tsp powdered ginger
2 large tomatoes, quartered
1 small garlic cloves, mashed
3/4 lb mongo beans, boiled and peeled
2 each tb patis or fish sauce
1 can of anchovy fish fillets may be use, d)
1 tsp msg
2 each tb oil
1 fry chicken in oil until slightly b, rown, stirring
1 constantly. add ginger and garlic a, nd stir until
Directions
garlic is browned. Add tomatoes until soft, then add 4 cups of water.
Add anchovy and cook if it is used instead of patis. Bring to boil,
then simmer until chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is done by placing
a bean between your fingers and rubbing the skin off the beans. When
this is done with ease, remove from stove and drain. Add cold water
to beans and then rub beans between your palms until almost all of
the beans have been peeled. Keep replacing cold water and peeling
will drain with water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add water, if necessary,
5 minutes before it is done++add the patis if anchovies are not
available. Variation: Bitter melons, cut in squares or leafy
vegetables such as spinach may be used. Pork may be used instead of
chicken.
Servings: 1 servings
Chicken Soup With Mongo Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Recipes as an idea can be tracked way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient cookbooks were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few ancient 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 anyone who tried it feel wonderful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. He also tells us how the Roman cooks used many different herbs, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in books on cookery, most of which still exist in private libraries. Over the succeeding few centuries, the rich families of Europe competed with each other to lay on the most extravagent banquests, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 20th century, cooking publications are in high demand, as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Chicken Soup With Mongo Beans recipe.
