Ingredients
2 chicken fryers, cut up
1/2 cup flour
1 dash salt
1 dash pepper
1 cooking oil
1 cup soy sauce
1 cup sugar
2 tbsp dry sherry or dry wine
2 tbsp ginger, freshly grated
Directions
Dredge or shake chicken in flour, salt and pepper.
Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep)
until hot. Fry chicken until golden on one side (about ten minutes),
turn and fry other side. Turn heat on high last few minutes on each
side for extra crispness. Remove chicken to platter.
While chicken is frying, combine sauce ingredients.
Drain oil from pan, leaving as much silt from fried chicken as
possible. Add sauce to the pan and bring to a very slow simmer,
scraping bottoms and sides of pan to loosen fried chicken particles.
Add chicekn pieces one by one and keep sauce at a low simmer.
Turn chicken to coat well. Remove to serving platter. Serve at room
temperature.
Servings: 8 servings
Chicken Teriyaki -Kvnh17b Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian which recount the baking 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 `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the Roman cooks used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Moving on, we find some interesting books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is popular today, but rather accounts of the types of meals on the menues of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including parsley and basil. These new herbs and spices led to an outbreak in cookery books, many of which still exist in private cookery archives. During the following few centuries, the powerful and rich houses strove to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were greatly in demand as a result of higher levels of literacy, more leisure time and having more money. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Teriyaki Kvnh17b recipe.
