Ingredients
8 chicken -- wings-washed
1/4 cup veg oil
1 tsp garlic, -- chopped
3 tsp soy sauce -- sweet dark
1/4 tsp msg -- optional
1 cup water
1 onion -- sliced
1 tsp ginger -- finely chopped
1 fres
2 green onion -- cut 1 pcs.
Directions
Directions: Cook chicken wings in water on high heat for 10-12
minutes. Add oil and cook for 15 minutes on medium heat or until
chicken is brown on both sides. Reduce heat to med high, drizzle all
wings with sweet dark soy sauce one tbsp at a time. Stir 4 or 5
times. Make sure that all wings are coated. Add remaining
ingredients. Simmer on low heat for 5-8 minutes. Remove from heat.
Let stand3-4 minutes. Serve warm with hot cooked rice.
Recipe By :
From: Date: 05/28
Servings: 4 servings
Chicken Wings W/Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry; Sauce
The History of Recipes
We can read the history of written recipes far back into the distant past, in truth as far as the ancient Egyptians, and quite possibly further than that. However, in the main part, these early cookbooks were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which describe 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 drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a few scripts which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Aspicius informs us how the cooks of his times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that we all know today, but instead accounts of the types of food enjoyed by the rich people of the time. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, such as parsley, basil and rosemary. These new foods and spices created a torrent in recipe manuscripts, the majority of which are kept safe in private cookery archives. Over the following few hundred years, the families of Europe tried to serve up the most extravagent banquests, and as a consequence, cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing recipes common in their social group. By the arrival of the 20th century, cookbooks were increasing in popularity as a result of more people being able to read, more free time and being a little richer. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Wings W_Sauce recipe.
