Ingredients
2 small dried chilies
1 oil
1 garlic clove, chopped
1 lb chicken, sliced
1/2 tsp sugar
1 tbsp oyster sauce
1 tbsp fish sauce, nuoc mam
3 tbsp chicken stock, or water
1/2 cup cashews, roasted unsalted
1 tbsp lemon grass, chopped
2 shallots, cut in quarters
Directions
1. with a little oil, stir-fry the chilies until cookied evenly but
not burnt, set aside. 2. Fry the garlic, with a little more oil until
gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until
chicken is browned, lower the heat and add your liquid. Cook for few
more minutes. 3. When the chicken is completely cooked add the nuts,
lemon grass, shallots and chilies carefully...don't break the chilies.
Servings: 4 servings
Chicken With Lemon Grass & Cashews Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Nut; Poultry
The History of Recipes
We are able to track the history of meal recipes far back into history, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of 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 anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the ancient cooks used many different herbs and spices, including a few you will know for example basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new herbs and spices caused an increase in cookery books, most of which are now in private cookery archives. During the following few hundred years, the powerful and rich houses competed to lay on the best banquets, and as a result the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes of the day. By the time we get to the 1900s, cook books were highly popular due to increased literacy, people having increased spare time and having more money to spend. The arrival of television gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Chicken With Lemon Grass & Cashews recipe.
