Ingredients
3 whole chicken breast filets
MARINADE
1/4 cup light soy sauce
1/4 cup dry white wine
2 tbsp sugar
1 dash ground ginger
1 garlic clove, minced
Directions
Place 1 chicken breast half, boned side up, between two pieces of
plastic wrap or waxed paper. Working from center, gently pound
chicken with rolling pin or flat side of meat mallet until about 1/4"
thick; repeat with remaining chicken pieces. In 12x8" baking dish or
plastic bag, combine all imarinade ingredients; mix well to dissolve
sugar. Add chicken; turn to coat. Cover dish or seal bag;
refrigerate 1 to 2 hours, turning several times.
Heat grill. Drain chicken, reserving marinade. When ready to
barbecue, place chicken on gas grill over low heat or on charcoal
grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or
until chicken is no longer pink, turning once and brushing with
reserved marinade. Discard any remaining marinade.
Servings: 6 servings
Chicken Teriyaki Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as a concept can be observed way back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are some clay tablets in 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 having made anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the early Romans used many spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Moving on, we have a couple of recipe books which appeared in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food prepared by the chefs of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes caused an increase in recipe books, some of which are now in private cookery archives. When we get to the 1900s, cookery books are highly popular as a result of more people being able to read, more free time and being a little richer. The arrival of TV gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Teriyaki recipe.
