Ingredients
1 1/2 lb chicken breasts (boneless, skinles, s) cut into 1 in.
1 salt & pepper, to taste
1/4 tsp cornstarch
1 tbsp dry sherry
1 egg
2 cup oil
1 small green pepper, cubed
1/2 cup sliced water chestnuts
1 imperial sauce (see recipe)
1 tsp hoisin sauce raw cashews, or up to
1 cup raw cashews
Directions
NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken
breasts".
Marinate chicken breasts 30 minutes in salt, pepper, cornstarch,
sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning
to smoke, add chicken, green pepper & water chestnuts, stirring 1-2
minutes. Drain through colander or sieve, reserving 2-3 tbs. oil.
Return the reserved oil to wok & add Imperial Sauce & hoisin sauce.
Cook 1-2 minutes or until thickened slightly. Add nuts, chicken &
vegetables, stirring everything together until well coated with
sauce. Serve.
Note: Hoisin sauce is pre-packaged, found in Chinese specialty
stores. Made from soybeans, flour, sugar, garlic & chili peppers, it
is reddish-brown in color & is creamy & sweet. If it's too thick to
spread, thin with some sesame oil.
Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S
Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU
Servings: 6 servings
Chicken With Cashews B1 Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry
The History of Recipes
We can read the history of written recipes back into ancient history, certainly as far back as the Egyptians, and maybe further still. However, generally, these early cook books were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 drinkers feel blissful. Progressing into Roman times around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the early Romans were skilled in the use of a wide range of spices, including some familiar names for example bay, fennel and asafoetida. Later on, we have a couple of interesting recipe books from the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are not about the indian food that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the East, including basil and rosemary. These new foods and spices was responsible for a torrent in publications on food, many of which are kept safe in academic collections. For the next few years, the upper-class families of Europe competed with each other to lay on the best banquets, and as a result the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cooking books are in high demand, due to increased literacy, people having more spare time and being a little richer. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chicken With Cashews B1 recipe.
